Spinach-Parmesan Meatloaf

This image courtesy of Joseph DeLeo

The addition of spinach gives extra flavor and body to this meatloaf. The spinach also makes an appealing pattern throughout the loaf when it is sliced. Dijon Mashed Potatoes are a good choice to serve alongside.


Cooking Methodbaking



Total Timeunder 2 hours

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, soy free


Moodblue, stressed, tired

Taste and Texturemeaty, savory, umami


  • 1½ pounds ground beef
  • ½ package (5 ounces) frozen chopped spinach, thawed and squeezed dry
  • ¼ cup chopped yellow onion
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh parsley
  • ½ cup finely crushed saltines (about 10)
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup whole milk
  • ¼ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Pinch of freshly grated nutmeg
  • Black olives for garnish


  1. Preheat the oven to 350°F. In a large bowl, combine all the ingredients except the olives and mix well. Turn the mixture into a lightly sprayed or oiled 9-by-5-inch loaf pan and gently pat down. Bake until the loaf is firm and the top is lightly browned, about 1 hour. Let stand in the pan for 5 to 10 minutes before serving. Remove the loaf from the pan and slice to serve. Garnish with the olives.


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