Mushroom Spinach Meatloaf

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Submitted by Meira Perl

 

This is a twist on a classic meatloaf. The mushrooms lighten up the meatloaf adding meaty flavor, while the spinach adds color and nutrients to the mix. This can be served a main dish, or you can make mini meat loaves as an appetizer. This dish can be easily doubled and prepared ahead and frozen either cooked or uncooked.

8
Easy Meat

Contains: Gluten, Wheat, Egg

Directions

Prepare the Meatloaf

  1. Preheat oven to 375 degrees F or 350 degrees F with convection.

  2. Put mushrooms, onions and garlic in a food processor fitted with the S blade. Process until it is a paste-like consistency.

  3. Heat oil on medium heat in large frying pan. Add mushroom mixture and cook, stirring often until starting to brown, about 7-10 minutes. Add 1/2 tsp salt and remove from heat. Allow to come to room temperature.

  4. In a large bowl, combine spinach, mushroom mixture, egg, breadcrumbs, onion soup mix and remaining salt and pepper, mix well. Add chopped meat, mix gently until just combined.

  5. Line a baking dish with parchment paper. Form a loaf with the meat mixture in the center of the pan.

  6. Bake for 45-50 minutes in the center of the oven. Remove from oven and allow meatloaf to rest 5-10 minutes before slicing.

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1 Comment

Herb Freedman •

Is onion soup mix required? It is not listed in ingredient list. It is mentioned in directions.

Raquel Malul Kosher.com Team •
Reply to Herb Freedman

Hi, I am going to look into that for you. But, no it is not required. You can leave it out or put onion powder instead.