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.. 🙂

Adapted from “A Wee Bit of Cooking”



  • 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
total time


  1. Preheat oven to 200C.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. Wrap meatloaf in bacon rashers.
  7. 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.)
  8. 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.

Tomato Sauce

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


  1. Warm oil in a small pan over a medium low heat.
  2. Add garlic and fry gently till starting to turn golden.
  3. Add tomatoes, basil leaves and salt and pepper, to taste.
  4. Optional – Add a tsp smoked paprika and a glug of red wine.
  5. Stir well and simmer gently for 30 mins.
  6. 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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