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READY IN 1¼ hrs

Spinach Mozzarella Meatloaf

Read Reviews (32)

"Just a few easy steps and you're on your way to a meatloaf that will knock your socks off! This isn't your mother's meatloaf!" — TEX-ALI

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Original recipe makes 8 servings Change Servings

1 1/2 pounds ground beef
1 (10 ounce) package frozen chopped spinach, thawed and drained well
1 1/2 cups Italian seasoned bread crumbs

2 cups shredded mozzarella cheese, divided
2 eggs, lightly beaten

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
In a bowl, mix the beef, spinach, bread crumbs, 1 1/2 cups cheese, and eggs. Transfer to the prepared loaf pan.
Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C). Top with remaining cheese to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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I don't understand why everyone thought this was going to be full of flavor if they followed the recipe exactly. Just look at the ingredients, none of them have a real bold flavor, of course your going to have to add spices! Its just common sense.... anyway I think that this was a good base for a delicious meatloaf. Just add some onion powder,garlic powder,salt, pepper, and parmesan cheese and you have a great recipe.

—David

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Most Helpful Critical Review

Jan 24, 2011

I'm wondering if using sharp cheddar instead of mozarella would improve the flavor. I'm thinking of trying it this way.

—grandma joannie

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41 Ratings

Oct 05, 2005

This was a little bland the first time around, so I added 1/2 yellow onion, 1/4 cup fresh parsley, 4 or 5 leaves of freshly chopped basil, and a little salt and pepper. I also opted for fresh spinach instead of frozen. This was a big hit with friends and family. Thanks for the recipe!

—wildcratercheese

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May 10, 2010

Great with these changes: -Used Ground turkey (lean, organic) -used fresh spinach, sauteed in olive oil with a little garlic salt -used mix of cheddar and mozarella cheeses -added basil, salt, pepper, and poultry seasoning to the mix -used about a cup of crushed saltines instead of bread crumbs

—Ali Mom

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Aug 17, 2009

Wow! I really like this recipe! I was looking for meatloaf with spinach and I'm very pleased. The only thing I've added is ketchup but I add that later when eating, not on the dish itself. It tastes great and has plenty of protein!

—eViE nOeL

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Mar 02, 2008

Fantastic. Everyone loved it. Only spices I used were a little salt and pepper. I also used ground turkey. Topped it off with ketchup when it was done (cause that's how I eat my meatloaf) YUMMY! Making it again tonight.

—BABIDOLL02

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Mar 10, 2011

Really good! I added cheddar as well and took the advice of another reviewer and used fresh spinach. I do think frozen would have been fine. I added seasoning salt and pepper as well. I will make a again and mashed or a baked potato will accomodate this nicely.

—Juvonda

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Oct 26, 2010

Great Recipe. Easy to make great to freeze

—Bob Saget

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Nutrition

Calories
333 kcal
17%

Carbohydrates
17.4 g
6%

Cholesterol
123 mg
41%

Fat
17.1 g
26%

Fiber
1.8 g
7%

Protein
27 g
54%

Sodium
590 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach Mozzarella Meatloaf

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 333
Calories from Fat: 153

% Daily Value *
Total Fat 17.1g 26 %
Saturated Fat 7.2g 36 %
Cholesterol 123mg 41 %
Sodium 590mg 24 %
** Potassium 339mg 9 %
Total Carbohydrates 17.4g 6 %
Dietary Fiber 1.8g 7 %
Protein 27g 54 %
Sugars 1.4g
Vitamin A 87 %
Vitamin C 3 %
Calcium 39 %
Iron 35 %
** Thiamin 6 %
** Niacin 66 %
** Vitamin B6 15 %
** Magnesium 17 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.