Spinach Meatloaf

From: Jackie's Mom

On Oct 31, 2007

This meatloaf is very good-- especially since I usually don't like meatloaf at all! The extra veggies really help! Due to allergies, I subbed tapioca flour for the oats and wheat germ and soy milk for cow milk. The first time I accidentially added the steak sauce to the mix. It helped keep the meatloaf moist, so I've continued doing that. Also, we tried freezing the raw mix and baking it later. It came out fine.

From: Chef #313633

On Apr 22, 2007

My whole family enjoyed this meatloaf.It was wonderfull.I had no problem with it being wet nor dry.As a matter of fact I doubled the recipe to have one for another day.I used fresh spinach that I cooked covered in microwave for 4 mins then squeezed out excess water. To one meatloaf I added 5 diced mushrooms I had to use up.I cooked my meatloafs in bread pans.Thank you so much for this great and healty recipe for we will use it many times in the future.

From: L #2

On Apr 8, 2002

This tasted so good! Instead of oats I used bread crumbs, which tasted pretty good. Next time I think I need to drain the frozen spinach a little more, because it was still a little runny after the 45 min of baking. Thanks for the recipe, it's great!

From: Suzee

On Jan 17, 2002

Fantastic recipe. My husband loved it! Great flavor and the carrots & spinach add great color. Thank you!