Beefy Meatloaf with Spinach

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Here’s a classic meatloaf that’s hearty and satisfying with the addition of sautéed spinach and lots of flavor.
  • 6 cups baby spinach leaves
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 14 oz. (400 g) lean ground beef
  • 1 tsp. onion flakes
  • 1 tsp. dried mixed herbs
  • 2 grissini/breadsticks, crushed into crumbs
  • 1/4 cup beef broth
  • 1 TBSP Bragg liquid aminos
  • 10 drops Sweetleaf Stevia Grape

1. In a nonstick skillet over medium high heat, cook the spinach and garlic with a little water until wilted. Season with salt and pepper and set aside to cool.

2. Preheat the oven to 350 degrees F.

3. Transfer the spinach mixture to a cutting board and chop coarsely. Place in a large mixing bowl with the ground beef, onion flakes, dried herbs, and breadstick crumbs and mix well with your hands.

4. In a small bowl combine the broth, liquid aminos and Stevia, add to the beef mixture, stirring well to combine.

5. Transfer to a nonstick loaf pan and pat down firmly and evenly. Cover with foil and bake until the internal temperature is 145 degrees F, about 40 minutes. Remove from the oven and rest for 5 minutes before slicing and serving.


4 Servings
Nutrition Facts: 

158 calories per serving
(1 protein, 1/2 vegetable, 1/2 breadstick)