Spinach Meatloaf with Roasted Butternut Squash

This meatloaf is a little unorthodox, adding a whole pound of chopped spinach. It's a great alternative to my classic meatloaf, containing more vegetables but still the same great flavor. It also doesn't use BBQ sauce, so this is good for when you've run out. I've paired it with some roasted butternut squash to act as a vegetable and carb side.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F. Line 2 bread pans with parchment for the meatloaf, and line a large cookie sheet with parchment for the squash

Step 2

Starting with the squash, peel it and slice in half. Scoop out the seeds, and cut into a large dice. Move the squash to a bowl, and season

Step 3

Roast at 350F for about 45 minutes

Step 4

As the squash cooks, move on to the meatloaf. Mix all meatloaf ingredients together in a bowl

Step 5

Spray the parchment paper in the bread pans, and put meat on the pan. Shape into a loaf, and insert a meat thermometer into the front.

Step 6

Bake at 350F until meat is done (a least 160F for beef and 165F for turkey), or about 45 minutes, depending on the thickness of your loaf

↑Support creators by visiting their site 😊