Recipe: Meatloaves Florentine

Here’s a yummy recipe for personal-size meatloaves. If ten servings are too many, bake them on two pans: one with enough for tonight, and the rest for the freezer. Pull the freezer pan out about ten minutes early, cool, and freeze. They can finish baking when you thaw and heat them another night.

I’ve updated this older post because I still make these, and they work great on Trim Healthy Mama!

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Ready? Let’s get cooking!

Meatloaves Florentine — THM S

10 servings

Combine the following:
2-2.5 pounds lean ground beef
1 egg
1 10-ounce package frozen chopped spinach, thawed and drained thoroughly
1/3 cup snipped sun-dried tomatoes
1/2 cup feta cheese, crumbled
1 tablespoon fresh chopped oregano (or 1 teaspoon dry)
1/2 cup minced onion
2 cloves garlic, minced or grated
1 1/2 teaspoons salt
freshly ground black pepper to taste

Form into 10 balls and place on a baking sheet.
Spread each with:
1 teaspoon sugar-free ketchup

Bake at 350 for about 40 minutes.

These are great with roasted veggies to share the oven. Together, it makes for a simple supper that you don’t need to pay a lot of attention to while it’s baking. Best of all, everyone loves these, they’re healthy, and clean up is a snap!

This is a dinner Sadie from Raindrops on Radishes would totally enjoy in her Trim Healthy Mama story… at least, once she learned to trust calories! Won’t you check out her story?

Please Note: I am not an authorized Trim Healthy Mama coach or blogger, although I play one in fiction…