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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

New-Old-Fashioned Meat Loaf

Source: dLife

This savory meatloaf with spinach, and horseradish is sure to please.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	400.3

Total Carbs	16.1 g

Dietary Fiber	1.9 g

Sugars	3.8 g

Total Fat	23.0 g

Saturated Fat	8.5 g

Unsaturated Fat	1.3 g

Potassium	558.9 mg

Protein	30.3 g

Sodium	535.0 mg

Dietary Exchanges 23.0 Fat, 0.1 Vegetables, 3.4 Meat, 0.1 Milk, 0.1 Other Carbs, 0.6 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.6667
0.6667 cup old fashioned rolled oats 0.5
0 1/2 cup fat free milk 1.0
1 lb ground beef (15% fat) 0.5
0 1/2 cup fresh chopped spinach 0.25
0 1/4 cup minced onion 2.0
2 each eggs 1.0
1 tbsp horseradish 2.0
2 tsp italian seasoning 1.0
1 tsp Worcestershire sauce 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp salt 0.3333
0.3333 cup unsweetened ketchup 1.0
1 each olive oil cooking spray

Directions

Preheat the oven to 350 degrees F. Lightly mist an 8 1/2 by 4 1/4 x 3 nonstick loaf pan with olive oil spray. Set aside.
In a medium mixing bowl, combine the oats and the milk. Let stand for 3 minutes, or until the oats are slightly softened.
Add the beef or veal, spinach, onion, eggs, horseradish, Italian seasoning, Worcestershire sauce, garlic and salt. With clean hands or a fork, mix well.
Transfer the mixture to the prepared pan. Press into the pan, patting the top flat. Spread the ketchup over the top.
Bake for 30 minutes, or until a thermometer inserted into the center registers 160 degrees F and the meat is no longer pink.
Let stand for 10 minutes, cut into 8 slices. Serve immediately.