This spinach mozzarella meatloaf is one of our favorite recipes to double for the freezer. Not only is it full of real food and healthy ingredients, but it’s also easy to make and perfect for your freezer. Make a double batch today!
*This feature has been compensated by ALDI USA. *This post contains affiliate links which means I earn a small commission on your purchase.*
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.
ALDI 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.
So Good You’ll Make Double Batch of this Spinach Mozzarella Meatloaf!
To 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.
Form 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.
Enjoy with a well-deserved glass of wine. $2.89 a bottle Winking Owl from ALDI is honestly one of my favorite budget wines.
Let me help you Cook from Scratch! Get your free weekly meal plans by clicking here.
How to make, freeze and eat Spinach Mozzarella Meatloaf!
I highly recommend that you double the recipe and add one loaf to your freezer for a busy day. It’s not much more work to prep two meatloaves and it saves a lot of time down the road. If you’d like to double the recipe for an extra loaf you have two options for freezing and serving day.
1. Freeze the loaf uncooked, and then simply thaw and cook the day you’d like it. Just bake at 350 degrees for 60-75 minutes as per recipe instructions.
2. Or, bake the meatloaf first, cool, and then freeze. I usually cook both and then freeze the cooked meatloaf. Then, I simply have to reheat the frozen meatloaf on the day I want to serve it. It cooks a lot faster {about half the time} if you thaw it in the fridge overnight before you reheat it. But, in all honesty, I have put these meatloaves in the oven totally frozen and cooked them too. It takes about an hour if you start with a frozen meatloaf. Whichever method you choose, make sure you cover the meatloaf with aluminum foil before cooking, if you decide to reheat the already cooked mealoaf!
This ingredient list is for one loaf. If you'd like to make two loaves, just double the recipe.Spinach Mozzarella Meatloaf - One Loaf
Ingredients
Instructions
Notes
Let me help you Cook from Scratch! Get your free weekly meal plans by clicking here.
The Nicholsons says
January 25, 2011 at 5:40 amSound yummy! I'll have to try this.
Michelle says
January 25, 2011 at 4:29 pmMy kids don't normally go for spinach, but they like this!!
Kelly says
September 21, 2011 at 11:25 pmYUM!!! 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.
My Simpel Life says
June 6, 2015 at 12:15 pmhello michelle,
your spinach mozzarella meatloaf looks delicious!! thanks for sharing the recipe. aldi is my favorite grocery store.
have a nice weekend,
regina
Donna Hup says
June 7, 2015 at 6:10 pmOh 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!
Kelli @ The Sustainable Couple says
June 9, 2015 at 8:37 amAdding spinach is a great idea! I could also see myself making smaller pans of this for the two of us using your recipe.
Michelle Marine says
June 9, 2015 at 9:06 amYes! I should have said that in the comments! But my original recipe is big enough for a smaller family to make two loaves out of. Thanks, Kelli!
Val - Corn, Beans, Pigs and Kids says
June 9, 2015 at 10:15 pmLooks delicious! I’ll have to try it out soon!
Cassaundra says
January 22, 2016 at 9:58 amOH 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.
Michelle Marine says
January 23, 2016 at 6:56 amThe cold can just get on out of here!! At least it hasn’t been nearly as bad this winter as the last two!! I’m so glad for a reprieve and a warmer winter.
Julie says
July 27, 2016 at 4:00 amHi
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.
Michelle Marine says
July 27, 2016 at 6:36 amHi 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.
Casandra says
February 8, 2017 at 2:38 pmIf I only want to make one loaf do I cut recipe in half?
Michelle Marine says
February 8, 2017 at 3:07 pmYes, Casandra. 🙂
Gina says
April 22, 2017 at 12:38 pmWhen you make extra for the freezer, do you cook before you freeze? In either case, how do you thaw/prep for serving?
Meghan says
October 25, 2017 at 11:50 amI have the same question.
Michelle Marine says
October 25, 2017 at 2:24 pmHi 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. 🙂
Tina says
November 13, 2017 at 7:47 amHi-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??
Michelle Marine says
November 13, 2017 at 8:14 amHi 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!!
Kristin Peterson says
December 7, 2017 at 7:04 pmI don’t understand the portions for the spinach- is it one half ounce to five ounces of spinach? Or? Thanks!
Michelle Marine says
December 8, 2017 at 7:12 amHi Kristin, it’s half of the 5 ounce container, or 2 1/2 ounces. I will make that more clear. Thank you!
Grace says
January 12, 2018 at 5:22 pmMy daughter and I make freezer meals and included this recipe. Instead of making loafs we opted to use the muffin tins. We simply filled the slots, froze the pans, and then transferred to ziploc baggies. We can make as many or few as we needed by pulling out the number of “muffins” – one per serving. They froze very well.
Michelle Marine says
January 13, 2018 at 7:52 amI made meatloaf muffins for the first time last week too! They are pretty great, aren’t they. Thanks for sharing!
Maggie says
March 5, 2018 at 8:30 pmIf you make the muffin sized ones do you cook them the same amount of time as the loaves?
Sheilah says
January 21, 2018 at 12:07 pmHow long do they last in freezer? How long do u recommend freezing?
Michelle Marine says
January 21, 2018 at 12:15 pmHi Sheilah, 3-4 months is probably as long as you’d want to keep meatloaf in the freezer, though I’ve probably had some last for five months too. 🙂
Charlotte says
July 24, 2018 at 6:34 pmI made this for dinner. We loved it. I did change one thing. I used one pound of ground beef and one pound of ground turkey. This is now my favorite meatloaf recipe. Can’t wait to try meatloaf sandwiches tomorrow with the leftovers.