Two-Portion Ground Beef and Vegetable Meatloaf

A nutritious meatloaf made with ground beef and fresh vegetables, sized to create two satisfying meals.

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Ingredients

• •2 pounds Ground beef (lean)
• •1.5 cups Fresh spinach, chopped and steamed
• •1 cup Cooked brown rice or oats
• •2 Eggs
• •1 cup Carrots, finely grated
• •1/2 cup Vegetable or low-sodium chicken broth

Instructions

1. 1Preheat your oven to 350°F and lightly grease two loaf pans or a large baking sheet.
2. 2Steam the fresh spinach for 5-7 minutes until softened, then chop it into small pieces and let it cool completely.
3. 3In a large bowl, combine the ground beef, cooled spinach, cooked brown rice or oats, eggs, grated carrots, and broth.
4. 4Mix gently with your hands until all ingredients are just combined—do not overmix.
5. 5Divide the mixture evenly between two loaf pans or shape into two loaves on the baking sheet.
6. 6Press the mixture firmly into the pans or shape the loaves so they cook evenly.
7. 7Bake for 35-40 minutes until the internal temperature reaches 160°F.
8. 8Remove from the oven and let the meatloaves cool for 10 minutes before slicing.
9. 9Slice each meatloaf into appropriate portions for your needs.
10. 10Serve one meatloaf warm and store the other in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

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