SPINACH AND PINE NUT MEATLOAF

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Spinach and Pine Nut Meatloaf image

Taking a cue from Mediterranean cuisine, this colorful meatloaf boasts the flavors of toasted nuts, fresh basil and garlic.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Number Of Ingredients 13

1 1/2 pounds lean ground beef
1/4 cup pine nuts or slivered almonds, toasted
1 cup milk
1 tablespoon Worcestershire sauce
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 garlic clove, finely chopped, or 1/8 teaspoon garlic powder
1 egg
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

Steps:

  • Heat oven to 350°F. Mix all ingredients. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches.
  • Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 to 1 1/4 hours or until thermometer reads 160°F (170°F if ground pork is used). Let stand 5 minutes; remove from pan.

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