I love meatloaf…I real­ly do.

This recipe is a great twist on a tra­di­tion­al favorite and if you like extra kick, add the option­al red pep­per flakes or cayenne pepper!

I usu­al­ly bake in large indi­vid­ual sil­i­cone muf­fin cups for easy por­tion­ing and pre­sen­ta­tion for my per­son­al chef clients, but a tra­di­tion­al sin­gle loaf works too!

A lit­tle sea­son­ing taste tip I do…before por­tion­ing to bake, take about 2 table­spoons of the mix­ture and form into a small pat­ty and place in a small glass dish and microwave or cook in a small pan on the stove top. You will know if it needs more sea­son­ing BEFORE it heads into the oven!



Italian Meatloaf

Course Main Course
Cui­sine Ital­ian
Serv­ings 6 serv­ings
Author Liz Geeslin


  • 1 1/​2 pounds ground sir­loin or chuck
  • 1/​2 cup dried bread crumbs
  • 2 large eggs
  • 1 15 oz can petite diced toma­toes, drained well
  • 1 12 oz bag frozen chopped spinach, thawed and drained real­ly well I squeeze dry in a linen towel…works great!
  • 3 tbsp Ital­ian sea­son­ing blend or com­bine basil, oregano, thyme to your liking
  • 1 cup Ital­ian blend shred­ded cheese or 1/​2 cup each of Parme­san and Mozzerella 
  • 1 tsp salt
  • 1 tsp pep­per
  • Option­al red pep­per flakes or cayenne pepper


  • Pre­heat oven to 375.
  • Drain toma­toes, thaw and squeeze dry the spinach.
  • In a large bowl, com­bine all of the ingre­di­ents real­ly well…clean hands work the best!
  • Por­tion into 6 large muf­fin cups, 2 small loaves or 1 large loaf
  • For loaves, place on a bak­ing sheet lined with parch­ment. For muffins, place on a bak­ing rack on top the the bak­ing sheet.
  • Bake for 45 min­utes for muffins and small­er loaves, 1 hour and 15 min for 1 large loaf.

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