Forget everything you thought you knew about meatloaf. This exceptional Spinach Meatloaf, crafted with a perfect blend of lean ground beef and rich pork, and crowned with an irresistible sweet and spicy chipotle ketchup glaze, is poised to become your new family favorite. It’s a surprisingly effortless way to incorporate greens into your diet while ensuring everyone at the table is thoroughly satisfied. Prepare for a moist, flavorful, and incredibly satisfying meal that will challenge any preconceived notions about this classic comfort food.
Many people harbor an unfounded aversion to meatloaf, often stemming from childhood encounters with dry, bland versions. But a truly great meatloaf is a culinary masterpiece, a testament to simple, wholesome ingredients transformed into something extraordinary. This recipe elevates the traditional concept by incorporating fresh spinach right into the mix, creating a dish that is not only healthier but also remarkably beautiful and flavorful. As culinary personality Sam Zien aptly put it, “I think my meatloaf is a great meatloaf. I ended up putting spinach in the middle of this meatloaf, and it’s a whole different thing. It’s completely gorgeous. It’s maybe one of the most beautiful meatloaves I’ve ever seen in my life.”
Beyond its initial appeal, a well-made meatloaf also offers fantastic versatility. Zien himself often considers what a leftover slice can become, transforming it into a rich meat sauce with elements like a homemade roasted red pepper sauce. This philosophy of “intentional leftovers” makes meatloaf an incredibly practical and economical choice for modern home cooks, offering delicious possibilities for future meals.
The Secret to a Perfectly Moist and Juicy Meatloaf
The term “meatloaf” shouldn’t conjure images of dry, crumbly hockey pucks. A truly exceptional meatloaf should be tender, juicy, and bursting with flavor. The key to achieving this desirable texture lies in understanding and balancing the right components. Here are essential tips to ensure your spinach meatloaf remains wonderfully moist every time:
- Choose the Right Ground Meat: Opt for a slightly fattier blend of ground beef, such as 80/20 (80% lean, 20% fat), or combine it with ground pork as this recipe suggests. The fat content is crucial for moisture and flavor; leaner meats tend to dry out and crumble during baking. The combination of beef and pork offers a richer flavor profile and an even more tender texture.
- Incorporate Moisture-Rich Ingredients: Don’t skimp on ingredients that naturally contribute moisture. This spinach meatloaf recipe shines in this regard, utilizing thawed and squeezed-dry spinach, which still retains a good amount of moisture. Beaten eggs act as a binder and add moisture, while ingredients like onions (even if not explicitly listed in the main meatloaf mix, they are commonly used and help), ketchup, and especially the canned diced green chile peppers in this recipe, all help keep the loaf from drying out. Think of anything “wet” as your ally.
- Use a Good Binder: Panko breadcrumbs, as specified in this recipe, are an excellent choice. They absorb moisture from the meat and other ingredients, preventing them from running out during cooking, and contribute to a lighter, more tender texture compared to traditional breadcrumbs.
- Don’t Overmix: Overworking the meat mixture can lead to a tough, dense meatloaf. Mix just until the ingredients are combined.
- The Power of the Glaze: A thick, flavorful glaze serves a dual purpose. Beyond adding incredible taste, it creates a protective barrier over the meatloaf, trapping moisture inside as it bakes. This recipe’s sweet and spicy chipotle ketchup glaze is particularly effective in this role, ensuring a succulent result.
- Avoid Overcooking: This is paramount. Use an instant-read thermometer to check the internal temperature. The target for meatloaf is typically 155° to 160°F (68° to 71°C) when it comes out of the oven. The temperature will continue to rise slightly as it rests.
- Resting Period is Essential: Once baked, let your meatloaf rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf, resulting in a more tender and juicy slice. Cutting into it too soon will cause those precious juices to run out.
Meatloaf with Spinach
David Leite
Print Recipe
Ingredients
For the Meatloaf
- Oil or nonstick cooking spray, for the pan
- 1 pound ground beef, preferably 80/20
- 1 pound ground pork
- 1 pound frozen chopped spinach, thawed and squeezed dry
- 3/4 cup panko bread crumbs
- One package (1 ounce) store-bought or homemade fajita seasoning or Texas Dry Rub
- 4 ounces canned diced green chile peppers
- 2 large eggs, beaten
For the Glaze
- 1 cup store-bought or homemade ketchup
- 1/3 cup store-bought or homemade apricot jam
- 2 tablespoons finely chopped canned chipotle chile
- Chopped scallions, for garnish (optional)
Instructions
Make the Meatloaf
-
Preheat the oven to 350°F (177°C). Prepare a 9-by-5-inch (23-by-13-cm) loaf pan or a rimmed baking sheet by slicking it with oil or coating it with cooking spray. For easier cleanup, consider lining your loaf pan or baking sheet with foil before coating.
-
In a medium bowl, thoroughly combine all the meatloaf ingredients. Once mixed, transfer the mixture to the prepared loaf pan, or for a free-form loaf, shape it into a 9-by-5-inch (23-by-13-cm) loaf and place it directly on the prepared baking sheet. For a neatly shaped free-form loaf, you can line a loaf pan with plastic wrap, press the meat mixture in, then invert it onto your baking sheet and carefully remove the plastic wrap.
Make the Glaze
-
In a small bowl, whisk together the ketchup, apricot jam, and finely chopped chipotle chile. Spread approximately 3/4 of this vibrant glaze evenly over the top of the meatloaf, reserving the remaining portion for later.
-
Bake the meatloaf in the preheated oven until it is fully cooked through. This typically takes between 45 to 75 minutes. To ensure doneness, use an instant-read thermometer to verify that the internal temperature registers 155° to 160°F (68° to 71°C).
-
Once cooked, remove the meatloaf from the oven. Generously coat it with the reserved glaze. Allow the meatloaf to rest for 10 minutes before slicing to allow the juices to redistribute, ensuring maximum juiciness. Slice into 1-inch-thick (25-mm) pieces, sprinkle with chopped scallions (if using) for a fresh touch, and serve immediately.
Adapted From
Sam the Cooking Guy: Recipes with Intentional Leftovers
Buy On Amazon
Explore More Options
For ideas on dietary adaptations, ingredient substitutions, or scaling this recipe for different serving sizes, consider exploring culinary resources that offer such insights.
Nutrition
Calories: 555 kcal
Carbohydrates: 32 g
Protein: 32 g
Fat: 34 g
Saturated Fat: 12 g
Monounsaturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 170 mg
Sodium: 1052 mg
Fiber: 4 g
Sugar: 16 g
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?
Share your creation on social media and tag us!
What Our Recipe Testers Loved About This Spinach Meatloaf
This Spinach Meatloaf recipe has received rave reviews from our diverse team of recipe testers, consistently earning high praise for its unique flavor profile, incredible moistness, and surprising ease of preparation. Here’s a summary of their feedback, highlighting why this dish is a true game-changer:
Joan Hunter Mayer
Joan Hunter Mayer highlighted this recipe as a “nice (and easy) adaptation to a classic.” She particularly loved the “spicy spin while maintaining texture and comfort,” and found the “tangy-sweet glaze a delectable change to the usual ketchup.” The convenience of not having to precook the vegetables was a major plus, making it a time-saver she’d happily make again. She recommended serving it with baked potato, braised cabbage, and soft dinner rolls for a truly comforting meal.
B. Shanly
B. Shanly declared this “the moistest meatloaf I have ever made,” emphasizing its quick and easy preparation, perfect for a weeknight meal. She praised the sweet and spicy glaze for perfectly complementing the savory loaf, noting how the spinach added a wonderful earthy taste and extra moisture. The undrained chiles also contributed significantly to the loaf’s impressive moisture content.
Lisa Bennett
Lisa Bennett confirmed that this meatloaf “lived up to its claim that it would put an end to the ‘meatloaf again’ whining.” She found it unlike any she had made before, describing the meat as juicy, not dried out, and the spinach as a welcome addition. The panko and eggs provided excellent binding without any gooiness, and the “spicy, slightly sweet and tangy glaze took it over the top.” She confidently stated, “Make this for your family and you too can be a rockstar. All right. Maybe not. But it won’t be boring!”
Lisa Amtower
Lisa Amtower positioned this version at the top of her favorite dinners list, praising its balanced flavors and the “nice kick” from the glaze. She appreciated the subtle sweetness of the apricot jam countering the chipotles and ketchup. Her tip for next time was to apply all the glaze upfront. She loved the new twist provided by the green chiles and spinach compared to her standard version and found the preparation time efficient. Lisa suggested serving it with mashed potatoes, sautéed kale, and roasted applesauce for a “dynamite Sunday dinner,” and plans to make two next time for more leftovers, especially on a cold, snowy day.
Daisy Lewis
Daisy Lewis enjoyed the “great texture and so moist” quality of the meatloaf and found the recipe easy to assemble. She noted the glaze provided a “really nice contrasting sweetness without being overpowering.” Her suggestions for improvement included a bit more seasoning in the meatloaf, especially if the fajita seasoning isn’t salty enough, and potentially some acid like vinegar or mustard in the glaze to enhance its profile. She eagerly anticipated making meatloaf sandwiches with the leftovers.
Jack V.
Jack V. described this meatloaf as “unlike any other meatloaf I’ve ever eaten, and I’m a convert.” He was intrigued by the unique ingredients like fajita seasoning and canned chiles. He praised its moist and flavorful qualities, emphasizing its “structural integrity” that allowed for gorgeous, intact slices. Baking it freeform on a sheet pan was a revelation for him, eliminating “soggy lower halves.” Jack noted that his meatloaf took longer to cook due to cold ingredients and suggested allowing them to come to room temperature first. He also experimented with raising the temperature to 400°F towards the end, which “darkened the glaze to a rich brick-red and provided a nice caramelized flavor,” a technique he’d repeat. For those consuming it all at once, he suggested a little more fajita seasoning in the meat mixture and additional chipotle in the glaze for a more aggressive flavor.
Adrienne Lee
Adrienne Lee, despite having a favorite meatloaf recipe, was drawn to this one for its vegetable content. She found it to be a “great addition” to her repertoire, easy to make, and plans to incorporate spinach and chiles into all her future meatloaf creations.
Michelle Stein
Michelle Stein, initially hesitant due to loyalty to her mother’s recipe, was “intrigued” by the varied ingredient list. She found the recipe “pandemic friendly,” utilizing pantry staples or easily found items. The combination of spinach, chiles, and apricot jam was a “successful meatloaf marriage of what could be considered strange combinations.” Michelle recommended using a homemade fajita seasoning (from Leitesculinaria.com for transparency) and allowing the mixed meat mixture to meld a bit before baking. She suggested serving with roasted sweet potato wedges and a green salad.
Kristen Kennedy
Kristen Kennedy successfully shaped her meatloaf on a lined baking sheet and praised the addition of spinach and green chiles as a “winner” for incorporating veggies, especially with a child. She emphasized not to “skimp on the glaze—it’s magical.” Kristen also shared a fantastic tip for keeping pureed chipotles in adobo on hand by freezing 2-Tbsp portions, and even suggested using them for Michael Symon’s Grilled Skirt Steak Tacos, declaring it “the best recipe I’ve ever made. IN MY LIFE.”
Jennifer Mallock
Jennifer Mallock found this an “easy to make, not your-every-day meatloaf” that her family “really liked.” She noted the ease of finding ingredients, assembly, baking, and even cleanup. Her free-form loaf held its shape beautifully, and the glaze thickened nicely. The meatloaf was tender, flavorful, and she confirmed that the spinach blends in without an overt taste. She served it with Mexican rice and a small green salad. Jennifer’s only suggested change was regarding the sweetness of the glaze; she preferred to apply a thin layer before baking and serve the rest on the side, allowing the fajita seasoning and green chiles to shine more prominently.
K. Sullivan
K. Sullivan appreciated this recipe as a “fun twist on a classic,” finding it simple to prepare and offering an “interesting flavor profile.” She noted the spinach added both nutrition and visual appeal. She recommended chopping the spinach further after squeezing out the liquid for better dispersion and suggested cutting the glaze recipe in half, as she found 3/4 of it too thick for her 9×5 inch pan. To reduce cooking time, she considered making a free-form loaf or increasing the oven temperature, as her meatloaf took 1.5 hours to reach 160°F. She served her meatloaf with a fresh salad.