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Spinach and Pine Nut Meatloaf

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Betty Crocker Kitchens
Updated Jun 18, 2024
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Taking a cue from Mediterranean cuisine, this colorful meatloaf boasts the flavors of toasted nuts, fresh basil and garlic.

Spinach and Pine Nut Meatloaf

  • Prep Time 20 min
  • Total 1 hr 40 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.

Nutrition

345 Calories
22 g Total Fat
26 g Protein
13 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
345
Calories from Fat
200
Total Fat
22 g
Saturated Fat
8 g
Cholesterol
105 mg
Sodium
400 mg
Potassium
540 mg
Total Carbohydrate
13 g
Dietary Fiber
2 g
Protein
26 g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
4%
4%
Calcium
12%
12%
Iron
16%
16%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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