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Recipes - Ashley’s Spinach and Cheddar Meatloaf Recipe

Recipe Name

Ashley’s Spinach and Cheddar Meatloaf

Submitted by

BostonZee

Recipe Description

A sophisticated take on meatloaf, very flavorful and super moist.

Quantity	1	Quantity Unit	loaf	Servings
Prep Time (minutes)	20	Cook Time (minutes)	45	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



1	teaspoon	Spices, coriander ground
1	teaspoon	fennell
1	teaspoon	oregano
1	teaspoon	red peppers (hot), crushed
1	teaspoon	Paprika
1	teaspoon	salt
1	teaspoon	black pepper
1	cup	breadcrumbs, Panko
1/2	cup	buttermilk
1/2	cup	fat free half and half/ person
2	tablespoons	olive oil
1	medium (2-1/2\" dia)	Onion, chopped
2	clove	garlic minced
2	large	eggs
1	pound	lean ground beef
8	ounces	ground pork
4	ounces	shredded cheddar cheese
3 1/2	cups	Spinach
1	teaspoon	unsalted butter, cold

Steps

Sequence	Step

1	Set the oven to bake at 375 degrees. Lightly grease a 5” X 9” loaf pan with butter and set aside.
2	Prepare the Spice Mixture by heating coriander and fennel seeds over a medium heat in a skillet for 2-3 minutes, until aromatic and lightly toasted. Grind toasted seeds and mix with oregano, smoked paprika, red pepper flakes, salt and pepper. Set aside.
3	In a large bowl, add 1 cup of Panko breadcrumbs and 1/2 cup each of whole milk and buttermilk. Stir until fully incorporated and set aside, allowing milk to rehydrate bread crumbs. Set aside.
4	In a medium skillet, heat olive oil over a medium heat. Once hot, add diced onions and sauté for 5 minutes until onions begin to soften. Add the garlic and sauce for 2-3 minutes longer. Turn off the heat and add the Spice mixture, stirring until a paste is formed with the ingredients.
5	To the large bowl with breadcrumbs and milk, add eggs, beef, pork, cheese, spinach and the spice/onion paste. Use your hands to thoroughly combine all ingredients. Press ingredients into the loaf pan. Bake for until lightly charred on the top and 150 degrees in the middle, about 45 minutes. Let rest 5 minutes, then cut into six slices.

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