- Cuisine American
- Course Main
- Prep 20 min
- Cook 150 min
- Serves 8
Ingredients
- 2 lbs organic lean ground beef (85% lean)
- 4 oz organic whole wheat bread, crumbled (unsalted)
- 3 cups fresh spinach, chopped and wilted
- 1/2 cup organic unsalted almond milk
- 1 large organic yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 eggs, from pasture-raised hens
- 1 tbsp avocado oil
- 1 tbsp organic dijon mustard
- 1 tbsp apple cider vinegar (unfiltered)
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp Dijon mustard
Clean swaps
Every ingredient in this recipe, ready to shop — including our clean upgrade picks.
As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.
We don't have a clean pick for these yet — know one?
Trending across the site right now
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Mixing bowls with lids — Nest and stack; lids turn prep bowls into storage.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
- Half-sheet pan — The workhorse of roasting and baking — get two so one is always clean.
Instructions
- Preheat the oven to 350°F (175°C).
- Heat avocado oil in a large skillet over medium heat. Add chopped onion and garlic; cook until soft, about 5 minutes.
- Add spinach to the skillet with onions and garlic. Sauté for another couple of minutes until wilted.
- In a mixing bowl, combine cooked onions, spinach, crumbled bread, milk, eggs, mustard, vinegar, thyme, rosemary, salt, and pepper. Mix until well combined, being careful not to overmix.
- Pour the meatloaf mixture into a greased loaf pan (9x5 inches).
- Bake in the preheated oven for about 1 hour and 30 minutes or until an internal temperature of 160°F (71°C) is reached.
- Rest meatloaf for 20-30 minutes before slicing. Serve with your favorite sides.
FAQ
Is this Cracker Barrel-Style Meatloaf gluten-free?
No, it is not gluten-free due to the use of whole wheat bread. You can substitute with gluten-free crackers or breadcrumbs if needed.
Can I make this ahead?
Yes, you can mix and prepare the meatloaf up to a day in advance. Store it in the refrigerator until you're ready to bake it.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
What can I substitute for fresh spinach?
You can use frozen spinach thawed and drained, or another leafy green of your choice.
Why is this healthier than the restaurant version?
This version uses organic whole foods and avoids industrial seed oils, refined sugars, artificial flavors, colors, and preservatives, offering a fresher and less processed option.
How do I make it kid-friendly?
You can add finely chopped carrots or zucchini for extra nutrients. Adjust seasonings to your family's taste preferences.
How did this recipe work for you?
What went wrong? (skip)
Thanks — your feedback helps us improve this recipe.
Reader photos
Made it? Share your photo — the community’s favorite appears in the banner above.