MUSHROOM AND SPINACH MEATLOAF

1 egg, lightly beaten
½ cup onion
½ cup tomato pesto or tomato sauce
1 cup mozzarella cheese, shredded
½ parmesan cheese, grated
½ cup spinach, chopped, drained
500 g ground lean beef
more or less 10 mushrooms, finely chopped

Preheat oven to 180ºC.
Add all of the ingredients except for the ground beef in a large bowl and mix well.
Mix in the ground lean beef.
Portion mixture into your casserole dish.
Bake uncovered for about 30 minutes.
Remove from oven.

Notes:
This meatloaf recipe can be cooked in cupcake or muffin tins.
Meatloaf freezes exceptionally well, before and after it is cooked.
Eat within 2 months of freezing for the best quality.
Serve with a nice big salad or vegies.

Recipe and photo: Jacqui Landsberg Botma