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Spinach Feta Meatloaf

Some people do meatless Mondays. But not us. We do either meatball Monday or meatloaf Monday. Veggies are welcome of course, but there is always a protein there. This week we tried out a new meatloaf….spinach feta meatloaf. It was a hit and I will definitely be cycling it into our rotation.

I really enjoyed the different flavor and texture of the spinach feta meatloaf. The feta is distinctive in this dish but it is not overpowering.

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Print Recipe
Spinach Feta Meatloaf
IMG_3325
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Passive Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Passive Time 25 minutes
Servings
people
Ingredients
IMG_3325
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash spinach. Heat skillet over medium high heat with olive oil. Add spinach and garlic.
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  3. Cook, stirring frequently until spinach wilts. Remove the skillet from heat and set aside.
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  4. Add all ingredients to a large mixing bowl and mix until the ingredients are well combined.
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  5. Spoon about 1/2 cup of meat mixture into each muffin cup and press flat with back of a spoon. Bake for 25 minutes or until internal temperature is 160 degrees.
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  6. Remove from the oven and serve with a spinach salad on the side.
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