Meatloaf Florentine

READY IN: 1hr 30mins
Recipe by Kay D.

I had some spinach for a salad, but I can never finish those big bags before they turn slimy, so this recipe from was the perfect way to use the rest of the spinach. The recipe calls for frozen spinach, but fresh works just fine, 2 or 3 cups of it, chopped up in the food processor. I also used 1/3 cup Italian seasoned bread crumbs in place of the bread slices, the ingredient list, however, is being posted in it's original state.

Top Review by ArabianGal

I LOVE this meatloaf! Meatloaf is my DH's favorite meal, and I thought I had tried making it just about every way you could (pizza flavored, BBQ, veggie chunks, lasagna, Bacon wrapped etc) but then I found this recipe.... Wow, we were both blown away! I pretty much stuck with this recipe exactly for the most part with only a couple "extras." 1. I added extra seasoning of everything and 2. I made extra sauce for the top. I waited until I cut the meatloaf and then added more of the warmed up sauce over the cuts once they were on our plates. I didn't even have a left over! between the super moist meat, yummy flavors and the oozing cheesiness this meatloaf is a winner in my book! I also used this as one of my contribution recipes to my groups freezer meal home workshops, got great reviews with them too! Thanks so much!

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
  3. In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined.
  4. Press meat mixture onto a sheet of wax paper, making a rectangle approx.
  5. 8 x 10 inches.
  6. Spoon spinach over half.
  7. Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out.
  8. Fold meat over so that spinach and cheese are inside.
  9. Pinch edges to seal.
  10. Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain.
  11. Top with remaining tomato sauce and the parmesan cheese.
  12. Bake, uncovered, for 1 hour.
  13. Let rest for 5 to 10 minutes before slicing.
  14. (try the leftovers on a sandwich or kaiser roll).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a