Spinach Mozzarella Meatloaf

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Spinach Mozzarella Meatloaf - great recipe to double or quadruple for the freezer.

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Early spring might be the busiest time of the year for me. With multiple kids playing ball, working hard to plant my garden, and the basic clean up after winter, I need quick menu options to fed my family or our diet goes downhill in a hurry. This Spinach Mozzarella Meatloaf has long been a staple at my house. It comes together quickly and freezes well. I love having a loaf in my freezer for super busy days! It makes meal time a snap. And best of all, it’s a delicious way to sneak in some healthy spinach AND use up the surplus in my garden.
Spinach Mozzarella Meatloaf Recipe IngredientsALDI is my top local grocery store choice. I am encouraged every time I go there by more and more organic options. I love that I can get in and out of the store in a hurry. And they have such reasonable prices! Feeding four hungry kids is expensive and ALDI helps me keep the grocery budget manageable.  I buy a lot of my groceries in bulk, but ALDI fills the gap when I need fresh fruit and other ingredients.

Spinach Mozzarella Meatloaf
Spinach Mozzarella Meatloaf - mix in a bowlTo make this meatloaf, finely chop spinach and onions and press garlic. I like to use fresh spinach in this recipe, but you could also use frozen spinach if you prefer. Then, simply mix all ingredients in a big bowl. I mix up meatloaf with my hands {or get a kid to do it}, but you can certainly use a spoon. Call me weird, but I enjoy smashing meatloaf ingredients together by hand.

Spinach Mozzarella Meatloaf - form into loavesForm loaves and put them into loaf pans. Bake for 60-75 minutes at 350 degrees, or until the internal temperature of the Spinach Mozzarella Meatloaf is 160 degrees. Once it’s cooked, let the meatloaf rest for 10-15 minutes before cutting and serving.
Spinach Mozzarella Meatloaf - perfect freezer recipeEnjoy with a well-deserved glass of wine. $2.89 a bottle Winking Owl from ALDI is honestly one of my favorite budget wines.

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  1. YUM!!! We are going to have to try this version. Mozzarella sound yummy, but we always have montjack on hand so that would most likely get used instead. Gotta love allrecipies.com. I get daily emails with ideas I want to try, we just need to be home more often than we are lately.
  2. Oh my gosh this looks delicious! Why did I never think of adding ingredients? I am going to try this and all other sorts of flavors in my meat loaf!
  3. Adding spinach is a great idea! I could also see myself making smaller pans of this for the two of us using your recipe.
  4. OH MAN! This looks awesome! Can't wait to try this! BTW. Iowa is the place to be :) except when it's bitterly cold like it was a couple weekends ago.
  5. Hi Can you tell me please if it's 2 cups of fresh breadcrumbs or the dry packaged breadcrumbs ? Many thanks, I look forward to making it once I know.
    • Hi Julie, I use breadcrumbs I make myself out of my old bread that's passed its prime and then store in the freezer. You could also use panko style breadcrumbs too. :-) Enjoy.
  6. When you make extra for the freezer, do you cook before you freeze? In either case, how do you thaw/prep for serving?
      • Hi Meghan, I usually cook both at the same time, but you can also freeze it raw if you want. You can either thaw overnight in the fridge and then reheat before serving, or you can pop it in the oven totally frozen too (takes about an hour at 350 to warm up if it's totally frozen). It's like cooking a frozen meal you bought at the store. The lovely thing about this recipe is it is totally flexible. I just made it again last night and froze an extra! We love this meatloaf. :-)
        • Hi-is there any way to add a tomato sauce topping?? I only think of meatloaf with red sauce. If you think it’ll taste good??
          • Hi Tina! I've never tried it like that, but it's your taste buds. :-) I say try it! You could always leave the sauce on the side to see what you think before putting it on the entire meatloaf. :-) Let me know how it worked out!!

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