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Heavenly Meatloaf with Blue Cheese, Mushrooms, and Spinach

Heavenly Meatloaf with Blue Cheese, Mushrooms, and Spinach

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Rachel

Rachel

A slightly different recipe using a combination of ingredients, this meatloaf tastes absolutely divine! Instead of the usual ketchup, tomato paste, and brown sugar, this meatloaf is more of an 'upscale' version of the traditional. Best served with mashed potatoes and asparagus. This is my own personal creation! I substitute ground deer meat occasionally instead of beef, only because I have a freezer full, and it's organic!

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Nutrition

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  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. Mix eggs, spinach, mushrooms, bread crumbs, onion, milk, blue cheese, Worcestershire sauce, garlic, cayenne pepper, oregano, basil, salt, and black pepper together in a large bowl. Add ground beef and mix thoroughly with your hands; pack into prepared loaf pan.
  3. Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Reviews

DaCook
9

DaCook

9/1/2012

This is excellent, just a few suggestions. Add extra egg so the mixture will hold better after cooking and sprinkle the top with another 1/3 cup crumbled blue cheese. thanks for a different meatloaf recipe.

Michelle
3

Michelle

9/18/2012

We really enjoyed having this for dinner. Even my 2 year old ate this which usually if he sees any green vegetables he won't even try it. It had a lot of flavor and moist. I had a clove of roasted garlic that I had roasted and used that. It is nice to have a meat loaf recipe with a different flair. Plus I had all the ingredients already!

kbarnett
2

kbarnett

9/24/2012

Made this tonight. Some changes of course. I halved this recipe and used 12 oz. of ground turkey. However, I kept the vegetable quantities the same as original so needed just a bit of extra bread crumb ( I used panko.) Loved the texture and flavor. Will definitely make again. Also, served with homemade ratatouille made with all fresh farmers market veg. Yum.

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