- Fresh spinach leaves (or frozen if unavailable): 500 g
- Minced meat (veal or beef): 750 g
- Breadcrumbs: 60 g
- Salt + 1 tsp pepper
- Ground nutmeg: 1/2 tsp
- Chopped celery: 1 stalk
- Chopped fresh parsley: 50 g
- Milk: 6 cl
- Minced garlic: 1 clove
- Butter: 1 tbsp
- Chopped onions: 100 g
- Whole eggs: 2
As a seasoned home cook with years of perfecting classic recipes, this spinach meatloaf is a reliable crowd-pleaser. Packed with fresh greens and savory flavors, it's moist, flavorful, and versatile—enjoy it hot or cold.
- Cook the spinach and squeeze out excess liquid by hand (frozen works too). Mix into the minced meat with breadcrumbs, salt, pepper, and nutmeg.
- Stir in chopped celery, parsley, and milk. Combine thoroughly, then add minced garlic.
- Melt butter in a pan and sauté onions until translucent. Fold into the meat mixture.
- Preheat oven to 180°C (350°F). Shape into a loaf or pack into a cake tin or terrine dish.
- Bake for 1.5 hours. Serve with tomato sauce or ketchup.
This meatloaf shines both warm from the oven or chilled—ideal for meals or sandwiches. Wishing you happy cooking and great health!
