Meatloaf with Spinach

By Leite's Culinaria

Ingredients

Oil or nonstick cooking spray (for the pan)
1 pound ground beef (preferably 80/20)
1 pound ground pork
1 pound frozen chopped spinach (thawed and squeezed dry)
3/4 cup panko bread crumbs
One package (1 ounce) store-bought or homemade fajita seasoning or Texas Dry Rub
4 ounces canned diced green chile peppers
2 large eggs (beaten)
1 cup store-bought or homemade ketchup
1/3 cup store-bought or homemade apricot jam
2 tablespoons finely chopped canned chipotle chile
Chopped scallions (for garnish (optional))

Prep Time15mins
Cook Time75mins
Servings6

Instructions

Make the meatloaf

Preheat the oven to 350°F (177°C). Slick a 9-by-5-inch (23-by-13-cm) loaf pan or rimmed baking sheet with oil or coat with cooking spray. TESTER TIP: For easier cleanup, line your loaf pan or baking sheet with foil before coating with oil or cooking spray.

In a medium bowl, combine all the meatloaf ingredients and transfer to the prepared loaf pan, or shape into a 9-by-5-inch (23-by-13-cm) loaf and place on the prepared baking sheet. TESTER TIP: For a neater free-form loaf, line a loaf pan with plastic wrap and press the meat mixture into the pan. Flip the loaf pan onto your baking sheet, remove the plastic wrap, and voila, perfection!

Make the glaze

In a small bowl, mix together the ketchup, apricot jam, and chipotle chile, and spread about 3/4 of it over the meatloaf. Reserve the remaining glaze.

Bake until the meatloaf is cooked through and registers 155° to 160°F (68° to 71°C) on an instant read thermometer, 45 to 75 minutes.

Remove from the oven, coat with the remaining glaze, and let cool for 10 minutes. Slice into 1-inch-thick (25-mm) pieces. Sprinkle with scallions, if using, and serve.