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Spiral Meatloaf


  • 1 lb Red Potatoes

  • 1 Tbsp, Olive Oil

  • 1 tsp Paprika

  • 1 tsp Garlic Powder

  • Salt & Pepper to taste

  • 1.50 lbs 93% Lean Ground Beef

  • 1/2 packet Meatloaf Seasoning

  • 15oz Spinach

  • 2 Cups Shredded Part Skim Mozzarella Cheese

  • 3oz Sundried Tomatoes, chopped


  1. Preheat oven to 425F.

  2. Dice potatoes into quartered pieces.

  3. Prepare a baking sheet with aluminum foil. Spritz with olive oil & evenly distribute potatoes. Coat with paprika, garlic powder, salt & pepper to taste. Bake for 20-25 minutes, flipping halfway through.

  4. Chop sundried tomatoes into slivers. Reserve 3/4 of spinach, 1/4 cup sundried tomatoes & 1 cup cheese.

  5. In a medium mixing bowl, combine ground beef with meatloaf seasoning. Separate meat mixture into 5 parts.

  6. Working 1 at a time- form a rectangle about 1/4 inch thick. Layer cheese, sundried tomatoes and spinach. Roll and place seam down on separate foil lined baking sheet.

  7. When all mini-meatloafs are formed, place in oven for 20 minutes. Remove and top with remaining cheese, cook for an additional 5 minutes.

  8. While meatloaf is cooking, place medium skillet over medium heat. Spritz with olive oil & cook the remaining spinach with the remaining sundried tomatoes.

  9. Separate 1 mini meatloaf, spinach, and potatoes into 5 containers.

Nutrition Information: (Makes 5 Servings) 473 Calories, 22g Fat, 26g Carbs, 46g Protein


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