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A cooked meatloaf with spinach with four slices cut from it.
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5 / 3 votes

Meatloaf with Spinach

This meatloaf with spinach, made with ground beef and pork, and topped with a sweet and spicy chipotle ketchup, is an easy way to get your greens in and keep everyone happy.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Mains
Cuisine: American
Servings: 6 to 8 servings
Calories: 555

Ingredients

For the meatloaf

  • Oil or nonstick cooking spray, for the pan
  • 1 pound ground beef, preferably 80/20
  • 1 pound ground pork
  • 1 pound frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup panko bread crumbs
  • One package (1 ounce) store-bought or homemade fajita seasoning or Texas Dry Rub
  • 4 ounces canned diced green chile peppers
  • 2 large eggs, beaten

For the glaze

  • 1 cup store-bought or homemade ketchup
  • 1/3 cup store-bought or homemade apricot jam
  • 2 tablespoons finely chopped canned chipotle chile
  • Chopped scallions, for garnish (optional)
US - Metric

Instructions

Make the meatloaf

  • Preheat the oven to 350°F (177°C). Slick a 9-by-5-inch (23-by-13-cm) loaf pan or rimmed baking sheet with oil or coat with cooking spray.

    ☞ TESTER TIP: For easier cleanup, line your loaf pan or baking sheet with foil before coating with oil or cooking spray.

  • In a medium bowl, combine all the meatloaf ingredients and transfer to the prepared loaf pan, or shape into a 9-by-5-inch (23-by-13-cm) loaf and place on the prepared baking sheet.

    ☞ TESTER TIP: For a neater free-form loaf, line a loaf pan with plastic wrap and press the meat mixture into the pan. Flip the loaf pan onto your baking sheet, remove the plastic wrap, and voila, perfection!

Make the glaze

  • In a small bowl, mix together the ketchup, apricot jam, and chipotle chile, and spread about 3/4 of it over the meatloaf. Reserve the remaining glaze.
  • Bake until the meatloaf is cooked through and registers 155° to 160°F (68° to 71°C) on an instant read thermometer, 45 to 75 minutes.
  • Remove from the oven, coat with the remaining glaze, and let cool for 10 minutes. Slice into 1-inch-thick (25-mm) pieces. Sprinkle with scallions, if using, and serve.

Nutrition

Serving: 1portion | Calories: 555kcal | Carbohydrates: 32g | Protein: 32g | Fat: 34g | Saturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1052mg | Fiber: 4g | Sugar: 16g