I call this amazing because it is a good way to get veggies (spinach and tomatoes) into your family without them ever suspecting. Serve this with either mashed potatoes or processor-mashed cauliflower and steamed baby carrots and snow peas with butter. Your house will smell so yummy while the meatloaf bakes.
(To make this more Italian-style, substitute dried basil for the dill and small chunks of parmesan for the feta and possibly use ½ cup Italian bread crumbs in place of the plain ones if using chuck or any other ground beef other than very lean.)
2 pounds lean ground beef (or 2 pounds ground chuck plus ½ to 1 cup dried plain bread crumbs and 1 egg)
2 cloves of garlic, peeled
1 large onion, peeled and cut into quarters
1 cup sun-dried tomatoes in oil, drained well
2 cups spinach, washed and drained
1 tablespoon dried dill
1 tablespoon dried oregano (Greek if available)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 ounces feta cheese, crumbled gently
No nutrition information available
Using the food processor, start the motor and drop in the garlic through the feed tube and let it chop. Then place the onion in the bowl and pulse chop. Add the sun-dried tomatoes and pulse chop. Next add the spinach and pulse chop again only enough to mix everything together.
In a large mixing bowl, add this mixture to the ground meat with all the seasonings (and the crumbs and egg if needed). Gently mix it together by hand until all ingredients are well mixed into the meat. Add the feta cheese and gently mix it together so as not to break up the cheese.
Spray an 8” by 11” by 2” baking pan, or any suitable 2 quart baking dish, with non-stick spray. Add the meatloaf and spread out evenly. Bake for 45 minutes or until instant-read thermometer read 165º in the center of the loaf.
Allow to cool 15 minutes with the oven turned off. Carefully drain off any fat that has accumulated and serve.