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MUSHROOM AND SPINACH MEATLOAF

MUSHROOM AND SPINACH MEATLOAF

  • 1 egg, lightly beaten
  • 1/2 cup onion
  • 1/2 cup tomato pesto or tomato sauce
  • 1 cup mozzarella cheese, shredded
  • 1/2 Parmesan cheese (grated)
  • 1/2 cup spinach, chopped, drained
  • 500g 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

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