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meatloaf recipe with onion soup mix
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A comfort food meatloaf recipe featuring a hidden layer of creamy spinach and salty feta cheese.
Ingredients
- 2 lbs Lean Ground Beef, 80/20 or 85/15
- 1 oz Dry Onion Soup Mix
- 1 cup Plain Breadcrumbs, Panko or regular
- 1 Large Egg
- 0.5 cup Milk
- 1 teaspoon Freshly Ground Black Pepper
- 0.5 teaspoon Salt, optional (adjust based on soup mix)
- 10 oz Fresh Spinach, or 10 oz frozen spinach, thawed and squeezed dry
- 1 cup Crumbled Feta Cheese
- 1 Clove Garlic, Minced
- 1 tablespoon Fresh Dill, Chopped
- 0.5 cup Ketchup
- 2 tablespoons Packed Brown Sugar
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Lightly grease a standard 9×5 inch loaf pan.
- Prepare Spinach and Feta Filling: In a large skillet, wilt fresh spinach over medium heat for 3-5 minutes until tender. Transfer wilted spinach to a colander and squeeze out excess liquid. Finely chop the squeezed spinach and transfer to a small bowl, combining with crumbled feta cheese, minced garlic, and chopped fresh dill. Mix well.
- Mix Meatloaf Base: In a separate large mixing bowl, combine ground beef, dry onion soup mix, breadcrumbs, egg, milk, black pepper, and salt. Gently mix all ingredients together until just combined.
- Assemble Stuffed Meatloaf: Press half of the meatloaf mixture evenly into the bottom of the prepared loaf pan. Spread the spinach and feta filling over the first layer of meat, leaving a small border around the edges. Carefully top with the remaining meatloaf mixture, gently pressing to seal the filling completely.
- Initial Bake: Place the assembled meatloaf in the preheated oven and bake for 45 minutes.
- Prepare Tangy Glaze: While the meatloaf bakes, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl until smooth.
- Glaze and Finish Baking: After the initial 45 minutes, remove the meatloaf from the oven. Spoon the tangy glaze evenly over the top. Return to the oven and continue baking for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before carefully draining any excess fat. Slice thick pieces to reveal the green layer and garnish with fresh dill.
Notes
To avoid a watery meatloaf, thoroughly squeeze excess liquid from the wilted spinach before mixing the filling. Avoid overmixing the ground beef mixture, as this can result in a tough, dense meatloaf. Resting the meatloaf allows juices to redistribute, ensuring it stays moist and holds its shape when sliced.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (180 g)
- Calories: 280 calories
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 80 mg