Savory Beef & Pork Meatloaf with Creamed Spinach
This savory beef and pork meatloaf is a hearty and flavorful dish, perfectly complemented by a tangy glaze and creamy spinach.
Equipment
- Loaf pan
- Large bowl
- Whisk
- Pan
Ingredients
Meatloaf
- 1.5 lbs ground beef 80/20 blend
- 0.5 lbs ground pork
- 1/2 cup almond flour
- 1 large egg
- 1/2 cup finely chopped onion
- 2 cloves minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian herbs oregano, basil, thyme
- 1/4 cup unsweetened almond milk
Glaze
- 1/4 cup sugar-free ketchup
- 1 tbsp apple cider vinegar
- 1 tsp erythritol or Swerve
Creamed Spinach
- 1 bag (10 oz) fresh spinach
- 2 oz cream cheese
- 1 tbsp butter
- nutmeg Dash
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
- In a large bowl, combine the ground beef, ground pork, almond flour, egg, onion, garlic, salt, pepper, Italian herbs, and almond milk; mix gently until just combined. Press the mixture into the prepared loaf pan.
- Whisk together the sugar-free ketchup, apple cider vinegar, and erythritol/Swerve for the glaze, then spread it over the meatloaf.
Cooking
- Bake the meatloaf for 50-60 minutes, or until its internal temperature reaches 160°F (71°C).
- While the meatloaf bakes, sauté the fresh spinach until wilted, then drain any excess liquid thoroughly.
- Return the spinach to the pan, stir in the cream cheese, butter, salt, pepper, and nutmeg, and cook over low heat until creamy.
Serving
- Once cooked, remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing.
Notes
For best results, do not overmix the meatloaf mixture to ensure a tender texture. Resting the meatloaf before slicing helps retain its juices. Adjust seasoning to taste.