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Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Ingredients
For the Meatloaf:
- 1 ½ lbs (700 g) ground beef (or a mix of beef and pork)
- 1 egg
- 1 small onion, finely chopped
- 1 cup (100 g) breadcrumbs
- 1/3 cup (80 ml) milk
- 2 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried thyme
For the Filling:
- 1 tbsp olive oil
- 1 cup (100 g) mushrooms, finely chopped
- 2 cups (60 g) fresh spinach
- 1 clove garlic, minced
- 1/4 cup (30 g) grated Parmesan cheese
- Salt and black pepper, to taste
For the Topping:
- 1/3 cup (80 ml) ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
Directions
1. Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Add the minced garlic and mushrooms, cooking until softened and slightly golden.
- Add spinach and cook until wilted. Season with salt and black pepper to taste. Remove from heat and stir in Parmesan cheese. Let cool.
2. Prepare the Meatloaf Mixture:
- In a large bowl, combine ground meat, egg, onion, breadcrumbs, milk, Worcestershire sauce, garlic, salt, pepper, and thyme. Mix until well combined but do not overwork the mixture.
3. Assemble the Meatloaf:
- Preheat oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper.
- On a sheet of parchment paper, flatten the meat mixture into a rectangle about 1/2 inch thick.
- Spread the mushroom and spinach filling evenly over the meat, leaving a small border around the edges.
- Roll up the meatloaf tightly, starting from one short side, using the parchment paper to help shape it. Seal the edges and transfer to the prepared baking sheet or loaf pan, seam-side down.
4. Add the Topping:
- In a small bowl, mix ketchup, brown sugar, and Dijon mustard. Spread this glaze evenly over the top of the meatloaf.
5. Bake:
- Bake in the preheated oven for 50–60 minutes, or until the internal temperature reaches 160°F (70°C).
- Let the meatloaf rest for 10 minutes before slicing.
Serving Suggestions
- Pair with mashed potatoes, roasted vegetables, or a fresh green salad.
- Serve with extra ketchup or gravy on the side.
Cooking Tips
- For added flavor, sauté the onion before mixing it into the meatloaf.
- If using lean meat, add a splash of olive oil to prevent dryness.
- Let the meatloaf rest after baking to allow the juices to redistribute.
Nutritional Benefits
- Spinach: Rich in iron, vitamins A and C, and antioxidants.
- Mushrooms: A good source of fiber and essential nutrients.
- Ground meat: High in protein to keep you full and satisfied.
Dietary Information
- Contains gluten (breadcrumbs) and dairy (milk, Parmesan).
- Can be adapted to gluten-free or dairy-free diets with substitutions.
Nutritional Facts (per slice, based on 8 servings)
- Calories: 280 kcal
- Protein: 18 g
- Carbohydrates: 12 g
- Fat: 17 g
- Fiber: 2 g
- Sugar: 5 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze slices in individual portions for up to 3 months. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- A flavorful twist on classic meatloaf with a savory and nutritious filling.
- Easy to prepare and great for meal prep or family dinners.
- Moist and tender with a tangy glaze that enhances every bite.
- Versatile recipe that can be customized with your favorite vegetables or spices.
Conclusion
This Meatloaf with Mushroom Spinach Filling is a delicious way to elevate a comfort food classic. With its tender texture, savory filling, and tangy glaze, it’s perfect for a hearty dinner that will impress family and guests alike. Try this recipe and enjoy a satisfying dish that’s packed with flavor and nutrients!
Frequently Asked Questions
- Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken works well but may need additional moisture like olive oil. - Can I prepare this ahead of time?
Yes, assemble the meatloaf and store it in the fridge for up to 24 hours before baking. - Can I freeze the meatloaf?
Absolutely! Freeze it before or after baking, then thaw in the refrigerator before reheating or baking. - What other fillings can I use?
Try sautéed bell peppers, sun-dried tomatoes, or shredded cheese for variety. - How do I prevent the meatloaf from falling apart?
Ensure the mixture is well-combined and avoid overmixing. Resting the meatloaf before slicing also helps. - Can I make this gluten-free?
Yes, substitute breadcrumbs with gluten-free breadcrumbs or almond flour. - What can I use instead of breadcrumbs?
Crushed crackers, oats, or panko are good substitutes. - Can I use fresh herbs instead of dried?
Absolutely! Use double the amount of fresh herbs for a more vibrant flavor. - What type of cheese works best in the filling?
Parmesan, feta, or mozzarella are all excellent options. - What should I do with leftovers?
Leftovers make great sandwiches or can be crumbled into pasta or rice dishes.