Spinach Mozzarella Meatloaf! So Good You’ll Make Double Batch!

 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!

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.

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 meatloaf!

Want a great side dish to serve with this meatloaf? Here are some of my favorites:

Pepper Jack Mashed Potaotes

Roasted Greek Potato Wedges

Haricot Vert {Green Beans with Garlic & Toasted Almonds}