Andrew was taking Smith to tee ball and I had planned on making pasta while they were gone, but after they left…I really just wasn’t in the pasta mood (shocking but true).
I knew I had a pound of ground beef and a box of frozen spinach and well, this just happened. And it was so good! Not only were these yummy, they were so fast and simple to whip up! Plus, my kids love meatballs, so these mini meatloaves were just really big meatballs in their eyes…perfect. I just love it when my kids are eating spinach :).
Dinner will be on the table quick with this meal!
1 pound of ground beef (ground turkey works too!)
1 box of frozen spinach, thawed and all of the excess water squeezed out
1/2 cup breadcrumbs or Panko
2 tablespoons Italian seasoning, divided
1 tablespoon (just a good splash) of milk
1 (8 oz) jar of tomato sauce
Mozzarella cheese, shredded to garnish
Preheat your oven to 375 degrees.
Line a baking sheet with foil (for easy clean up) and lightly spray with Pam. Set aside.
In a mixing bowl, combine the first 4 ingredients with your hands or a wooden spoon. Add in one tablespoon of your Italian seasoning to the meat mixture and combine with a splash of milk.
Divide the mixture into 6 sections. Take each section and shape it into a little rectangular loaf. Place each loaf on your foil lined baking sheet.
Bake for 20 minutes.
Meanwhile, combine your last tablespoon of Italian seasoning with your tomato sauce. After 20 minutes, open the oven door and pour a little tomato sauce mixture over each mini loaf then return the pan to the oven and cook an additional 10 minutes.
Remove your loaves from the oven and garnish with a little Mozzarella.
Whip this little meal up on those nights when you’re really busy…dinner will be done in no time!