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Italian Meatloaf
Course:
Main Course
Cuisine:
Italian
Servings:
6
servings
Author:
Liz Geeslin
Ingredients
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
Instructions
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.