Ingredients
1 ½ lbs lean ground beef
1 large raw egg or 2 small, scrambled in bowl
½ cup Italian seasoned breadcrumbs or plain breadcrumbs you’ve seasoned with a ½ tsp
each oregano, marjoram, and rosemary
½ cup of bottled tomato-based pasta sauce
1 cup well-washed and dried finely chopped fresh spinach or defrosted chopped frozen spinach that you’ve squeezed all the water out of (must be as dry as possible)
2 tbsp fresh, diced onion or 1 tbsp dried onion
1 garlic clove minced or ½ tsp granulated garlic or dried garlic powder
½ cup sour cream
1 tbsp or two of milk for extra moisture, if you like
2 tbsp finely chopped bell pepper (fresh green or red but better if it’s peeled and roasted)
Directions
1
Pre-heat oven to 375 degrees.
2
Gently mix all ingredients together and shape into loaf. Bake in glass baking dish or glass loaf pan. Cook covered for 45 minutes then remove cover. Cook for 15-25 minutes more or until the internal temperature of the meatloaf reaches 160 degrees.
3
Let cool slightly, slice, and serve with more heated pasta sauce and fresh parmesan cheese, if desired. Good with a mixed green salad and garlic bread.
About Meatloaf Florentine
Few of us can resist one of the gold standards of comfort food: the meatloaf. This variation combines lean ground beef with spinach and Italian seasoning for something a bit different and we believe more flavorful than a typical meatloaf.
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Ingredients
1 ½ lbs lean ground beef
1 large raw egg or 2 small, scrambled in bowl
½ cup Italian seasoned breadcrumbs or plain breadcrumbs you’ve seasoned with a ½ tsp
each oregano, marjoram, and rosemary
½ cup of bottled tomato-based pasta sauce
1 cup well-washed and dried finely chopped fresh spinach or defrosted chopped frozen spinach that you’ve squeezed all the water out of (must be as dry as possible)
2 tbsp fresh, diced onion or 1 tbsp dried onion
1 garlic clove minced or ½ tsp granulated garlic or dried garlic powder
½ cup sour cream
1 tbsp or two of milk for extra moisture, if you like
2 tbsp finely chopped bell pepper (fresh green or red but better if it’s peeled and roasted)