Greek Spinach and Feta Meatloaf

A Greek-inspired meatloaf to spice up your meatloaf night! What? Doesn’t everyone have a designated meatloaf night? It’s totally a thing just like taco night. . . In my house, it’s usually Wednesday night.

Every bite of this tender, juicy meatloaf is full of possibilities with feta cheese, garlicky spinach, roasted red peppers, onions and pine nuts.

There’s a trio of herbs including thyme, parsley and oregano plus a big glug of Worcestershire sauce, ketchup, seasoned bread crumbs and eggs to hold it all together.

Ingredients:

• 1 teaspoon olive oil
• 2 cloves minced garlic
• 4 cups baby spinach
• 1 + ¼ pounds ground beef
• ½ cup crumbled feta cheese
• ⅓ cup diced roasted red peppers (from a jar)
• ¼ cup chopped yellow onion
• ⅓ cup seasoned bread crumbs
• 1 egg
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• ¼ cup ketchup plus 2 tablespoons for brushing on top
• ¼ cup pine nuts

Instructions:

1. Preheat the oven to 400 degrees F. Grease a 9x13-inch baking pan.
2. Heat a frying pan over medium - low heat with the oil, add the garlic and the baby spinach. Cook, stirring until the spinach wilts. Remove from heat and cool.
3. Add all the ingredients including the spinach to a large mixing bowl and combine with a fork or your hands.
4. Dump it into the pan and pat it into a loaf. Cover the sides and top with the remaining 2 tablespoons ketchup.
5. Bake 40 - 50 minutes until cooked through in the center. Let it rest 5 - 10 minutes before slicing.