Spinach Feta
Mini Meatloaves
Individual ground beef meatloaves packed with wilted spinach, garlic, feta, Parmesan, and Italian seasoning — baked in a muffin tin at high heat until perfectly cooked through. Elegant enough to feel special, practical enough for weekly meal prep. Everything a meatloaf should be, in a format that actually works for one.
- 1 lb lean ground beef
- 4 cups baby spinach
- 3 cloves garlic, minced
- ½ cup white onion, finely diced
- 1 large egg
- ½ cup feta cheese, crumbled
- ¼ cup Parmesan cheese, grated
- 2 tbsp Italian seasoning
- 1 tsp Worcestershire sauce
- ½ tsp black pepper
- ¼ tsp salt
- 1 tsp olive oil (for sautéing spinach)
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1
Preheat & prep
Preheat oven to 400°F. Spray a standard 12-cup muffin tin generously with cooking spray and set aside.
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2
Wilt the spinach
Heat the olive oil in a skillet over medium-high heat. Add the spinach and garlic and cook, stirring frequently, for 2–3 minutes until the spinach is completely wilted. Remove from heat and let cool slightly — then squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Excess moisture in the spinach will make the meatloaves wet and loose.
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3
Mix the meatloaf
Add the ground beef, squeezed spinach and garlic, diced onion, egg, feta, Parmesan, Italian seasoning, Worcestershire sauce, black pepper, and salt to a large bowl. Mix with your hands until just combined — don't overwork the meat or the meatloaves will be dense and tough.
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4
Fill & bake
Spoon about ½ cup of the meat mixture into each muffin cup and press flat with the back of a spoon. Bake at 400°F for 25 minutes until the internal temperature reaches 160°F. Let rest in the tin for 5 minutes before removing — they release much more cleanly once slightly cooled.
- Squeeze the spinach dry: Wilted spinach holds a significant amount of water — squeezing it firmly before adding to the meat mixture is the most important step in this recipe. Wet spinach makes loose, soggy meatloaves that don't hold their shape.
- Feta seasons the meat: Feta is already fairly salty — taste the mixture before adding extra salt and adjust accordingly. Between the feta, Parmesan, and Worcestershire, this mixture has plenty of flavor built in.
- Let them rest before removing: Five minutes in the tin allows the meatloaves to firm up and release cleanly — trying to remove them immediately after baking often results in them falling apart.
- Outstanding meal prep: These individual meatloaves are one of the best meal prep proteins in the collection — portion-controlled, easy to grab, and they reheat in the microwave in 60 seconds. Make a full batch on Sunday for the week.
- Serving ideas: Alongside our Tomato and Cucumber Salad or Creamy Cucumber Salad for a complete Mediterranean-inspired meal, or with roasted radishes and a simple green salad.