I saw this recipe from For the Love of the Table and made a few tweaks. I have to say that it was probably one of the best meatloaf. I hope you love this recipe as much as I have. And it is gluten free!! Enjoy!
1 small onion, diced (about 1 cup)—or substitute 1 cup diced spring onion (2/3 c. white plus 1/3 of green)
Garlic powder to taste
5 oz. cleaned and stemmed spinach (it is not necessary to stem baby spinach)
1/3 c. oatmeal
1/4 c. milk
1 pound ground beef
1 pound Circle B Ranch ground pork
1 large egg, lightly beaten
1 t. dry mustard
3/4 t. salt
Freshly ground pepper
3 T. Marina’s Homemade ketchup
1/2 T. Dijon mustard
1/2 t. honey
The next time I make this recipe I would double the topping. It was delicious.
Saute the onion and cook until tender. Add the garlic and cook until fragrant. Add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a plate and let cool.
In a small bowl, pour the milk over the oatmeal and let stand while the onion cools.
In a large bowl, combine the ground beef and pork, cooled onion mixture, egg, dry mustard, salt, peppers and the oats along with the milk. Using your hands work the mixture just until well blended. Form into a loaf and place in an oiled baking dish or loaf pan.
Combine the ketchup, mustard and honey and slather over the top of the meatloaf. Transfer to a 350° oven and bake for 1 hour—or until an instant read thermometer reads 160°. Let the meatloaf rest for 10 to 15 minutes before cutting. Serves 4.