Spinach & Egg Meatloaf‘s a hearty and satisfying baked meal; delish with either potatoes or steamed white rice or on bread rolls as lunch the following day.. 🙂
- 400g spinach
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- Olive or sunflower oil
- 6 garlic cloves, finely chopped
- 300g minced half-half (minced beef & minced pork)
- 200g minced pork
- ½ tsp nutmeg
- 1 slice of bread, whizzed into breadcrumbs
- 1 egg
- 2 hard-boiled eggs, shells peeled
- abt 4-6 bacon rashers
- A generous sprinking of salt & pepper
|Serves||4 with leftover|
|for 2 rolls|
|Prep time||30 mins|
|Cook time||85 mins|
|Total time||115 mins|
- Preheat oven to 200C.
- Heat a little oil in a frying pan and add onion and celery. Cook til onion is translucent, then add garlic. Stir, then set aside to cool.
- Put spinach in a colander and pour hot boiling water over leaves to wilt. Cool slightly then squeeze as much moisture as you can out of spinach then chop roughly.
- Add spinach, onion mixture, meats, breadcrumbs, spices and egg into a bowl. Season well with salt and pepper. Then mix together well using your hand. (Recommended: testing seasoning by frying a tiny ball of mixture in frying pan and tasting to see if more salt or pepper’s needed.)
- Line a baking tray with aluminium foil. In it, shape half the mixture into a long oval. Put eggs in the middle and finish off with the rest of the mixture. Shape the mixture into a slightly deflated shape of an American football.
- Wrap meatloaf in bacon rashers.
- Bake meatloaf for about 75mins. (Suggestion: Prepare an alu-foil-lined baking tray that would fit into another baking tray. Put baking tray with meatloaf into a larger tray. Pour hot water into larger tray carefully, half up the side of meatloaf tray. This method would keep the meatloaf moist.)
- Remove from oven and let rest for 10 mins. Slice thickly and serve topped with smokey paprika & tomato sauce (recipe below) and roasted pototoes or white rice.
The tomato sauce’s also good as pizza base or as pasta sauce.
- 1 tbsp extra virgin olive oil
- 1 tin chopped tomatoes
- 2 cloves garlic, finely chopped
- Small handful of basil, torn up
- a tsp smoked paprika powder – optional
- a glug of red wine – optional
- salt & pepper, to taste
- Warm oil in a small pan over a medium low heat.
- Add garlic and fry gently till starting to turn golden.
- Add tomatoes, basil leaves and salt and pepper, to taste.
- Optional – Add a tsp smoked paprika and a glug of red wine.
- Stir well and simmer gently for 30 mins.
- Serve immediately or keep in the fridge for later serving. Leftover sauce can also be stored in the freezer for another meal.
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