Spinach and Feta Meatloaf
There's nothing more comforting than a juicy meatloaf for dinner.
I love flavors that go well together, like ham and cheese, peanut butter and jelly, etc.
For savory dishes, feta and spinach is a delicious classic combination.
It can be tossed into anything! Pasta, rice, eggs, sandwiches, anything!
My mom makes a great meatloaf, but I was getting tired of it always being stuffed with the usual veggies.
Spinach and feta came to mind and I'm glad it did, cause the meatloaf turned out to be SO delicious!
From now on, this is my meatloaf recipe. Enjoy!
- 2 pounds lean ground meat
- 3/4 cup finely crushed cornflakes or breadcrumbs
- 1/2 cup milk
- 1 egg
- 2 carrots, finely grated
- 1 onion, finely grated
- 1 tsp salt, plus freshly ground pepper to taste
- 1 tsp crumbled dried herb (oregano, marjoram, etc) or more
- 1 pound fresh spinach, or 10 oz frozen
- 1 cup feta cheese
Preheat oven to 350° F.
Mix all ingredients, except spinach and cheese, in a large bowl.
Stem and cook the spinach (or thaw, if frozen) and squeeze dry, and chop finely.
Cover a rimmed baking sheet with a piece of waxed paper. On the waxed paper, shape the meat mixture into a neat rectangle about 9 inches by 13 inches, keeping the thickness as even as possible. Spread the chopped spinach over the meat. crumble the cheese and distribute over the spinach..
Starting from a short side, use the waxed paper to help roll up the meat, jelly-roll fashion, into a log. With moistened fingers, press and pat the ends shut and seal up any cracks that develop.
Slide the waxed paper away from the meat log and bake in preheated oven about 45 minutes, or to 160° at the center.
Remove from oven and let stand a few minutes to firm up, then cut into thick slices and serve.
Serves 2, makes leftovers!