Weeknight and Meatloaf
- Yield 6 servings
- Prep 10 minutes
- Cook 1 hour
- Total 1 hour 20 minutes
Weeknight and Meatloaf sits in the Beef section of Regbie. The card serves 6 servings. Plan on 1 hour 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2 teaspoons extra virgin olive oil
- 20 ounces frozen chopped spinach or 16 ounces frozen curly kale, defrosted
- 1 pound ground beef, 15-20% fat
- 1 cup riced cauliflower, fresh works better than frozen
- 1 cup finely chopped onions or shallots
- 3 minced garlic cloves
- 1½ teaspoons Magic Mushroom Powder
- 2 large eggs, whisked
- 3 bacon slices
- 1 cup marinara sauce, skippable
Method
Warm the oven to 350°F with the rack in the middle. Use a brush or paper towel to grease the interior of a 9- x 5-inch loaf pan with olive oil or your fat of choice.
Wrap the thawed spinach or kale in a clean kitchen towel or cheesecloth and squeeze out the excess liquid and place the dried greens in a large bowl. (Discard the reserved green liquid or add it to a soup.)
Tip in the beef, onions, cauliflower, garlic, Magic Mushroom Powder (or Diamond Crystal kosher salt), and whisked eggs to the spinach.
Use your hands to gently mix the meatloaf mixture to combine everything.
Move the meat and veggie mixture into the greased loaf pan and pat flat with your hands. Set the three slices of bacon on top.
Pop the meatloaf in the oven and bake for 50 minutes or until cooked through. The meatloaf should come away from the sides of the pan and the internal temperature should be at least 160°F.
Turn on the broiler and cook the meatloaf for 5 to 10 minutes or until the bacon is crispy on top.
Take the meatloaf out of the oven and rest it for 10 minutes.
Cut and serve with warm marinara sauce, if desired. Happy eating!
