Thursday, April 24, 2014
Recipe | Spinach Meatloaf
8 servings | 1 hr 30 mins
Recipe is from the Better Homes and Garden New Cook Book 14th Edition (I added the spinach for the kids)
2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
3 handfuls of baby spinach, finely chopped
1 teaspoon salt
1/2 teaspoon dried leaf sage, basil, or oregano, crushed
1/8 teaspoon cracked black pepper
1 1/2 pounds grass fed ground beef
1/4 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard
- In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, spinach, salt, sage, and pepper. Add ground meat; mix lightly. Lightly pat mixture into an 8x4x2-inch loaf pan.
- Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.
This recipe turned out moist and delicious, probably the best meatloaf I've ever eaten and made! In fact, it was so good that my 3yr old daughter, Madilyn, who never eats all her dinner, gobbled up her plate before all of us and asked for seconds!