This meatloaf recipe adds fresh spinach and mushrooms to the traditional comfort food, enhancing flavor and nutrition.
Cheese melted inside the meatloaf creates a deliciously gooey texture that everyone will love.
It's an excellent way to sneak veggies into a hearty, satisfying meal perfect for weeknight dinners.
Why You’ll Love This Recipe
- Incorporating spinach and mushrooms adds moisture and earthiness, balancing the savory meat.
- Melting cheese inside keeps the meatloaf moist and adds a rich, creamy taste.
- Cooking to a safe internal temperature ensures juicy and fully cooked meatloaf every time.
Cheesy Spinach and Mushroom Meatloaf
This cheesy spinach and mushroom meatloaf blends fresh spinach and earthy mushrooms into a classic meatloaf for a comforting, nutritious family meal.
- Prep time
- 15 minutes
- Cook time
- 60 minutes
- Servings
- 6
- Yield
- 1 loaf, serves 6
Ingredients
- 1 lb (450g) ground beef
- 1 cup fresh spinach, chopped (about 30g)
- 1 cup mushrooms, finely chopped (about 70g)
- 1/2 cup onion, finely chopped (about 75g)
- 1 cup shredded cheddar cheese (about 110g)
- 1/2 cup breadcrumbs (about 60g)
- 2 cloves garlic, minced
- 1/4 cup milk (60ml)
- 2 large eggs
- 1/4 cup ketchup (60ml)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Optional: additional ketchup for topping
Instructions
- Prepare the vegetables Preheat oven to 350°F (175°C). In a skillet over medium heat, sauté the onions and mushrooms until soft and any moisture evaporates, about 5 minutes. Remove from heat and let cool slightly.
- Mix the meatloaf ingredients In a large bowl, combine the ground beef, chopped spinach, sautéed onions and mushrooms, garlic, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix gently until just combined. Fold in the shredded cheddar cheese.
- Shape and bake the meatloaf Transfer the mixture to a loaf pan or shape into a loaf on a baking sheet. Spread additional ketchup on top if desired. Bake for 55-60 minutes or until internal temperature reaches 160°F (71°C) using a meat thermometer.
- Rest and serve Remove meatloaf from oven and let it rest for 10 minutes before slicing. This allows juices to redistribute for moist, tender slices.
Helpful Tips
- Use fresh breadcrumbs or panko for better texture.
- Finely chop the mushrooms to avoid large chunks and ensure even cooking.
- Check the internal temperature with a meat thermometer for safety and best results.
- Let the meatloaf rest to keep it juicy and easier to slice.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
This meatloaf freezes well; wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey can be substituted for a leaner meatloaf, but be mindful it may cook faster and be less moist, so monitor cooking time and temperature.
Can I prepare the meatloaf mixture ahead of time?
Yes, you can prepare the mixture a few hours ahead and refrigerate it covered. Bring to room temperature before baking for even cooking.
Is this meatloaf freezer-friendly?
Yes, it freezes well. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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