This blue cheese-topped meatloaf is to die for! This dish uses a slightly different combination of ingredients than the typical ketchup, tomato paste, and brown sugar – a “upscale” take on the classic. This is something I made on my own! I occasionally use organic ground deer meat instead of beef because I have a freezer full of it. It tastes best when paired with asparagus and mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 2 eggs
- 1 cup finely chopped fresh spinach
- ½ cup sliced fresh mushrooms
- ½ cup plain bread crumbs
- ½ small yellow onion, finely chopped
- ⅓ cup 2% milk
- ⅓ cup crumbled blue cheese
- 2 tablespoons reduced-sodium Worcestershire sauce
- 1 tablespoon minced garlic
- ¼ teaspoon cayenne pepper
- 1 pinch dried oregano
- 1 pinch dried basil
- salt and ground black pepper to taste
- 1 ½ pounds extra-lean ground beef
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix eggs, spinach, mushrooms, bread crumbs, onion, milk, blue cheese, Worcestershire sauce, garlic, cayenne pepper, oregano, basil, salt, and black pepper together in a large bowl. Add ground beef and mix thoroughly with your hands; pack into the prepared loaf pan.
- Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 6 g |
| Sodium | 213 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made this last night and it was yummy! Moist and tender even though it was overcooked well done in my toaster oven with convection. I baked it for 45 minutes next time I will check temp at 30 minutes. Internal temp was between 180-200 degrees with my instant read thermometer. I used 1# ground venison, 1/3 c of blue cheese dressing instead of the milk and blue cheese and 1/2 tsp of hot sauce instead of cayenne. Will add more hot sauce next time because I really didn’t taste it and like the tang. Thank you for this great recipe.
This meatloaf was absolutely delicious! I did not have any spinach… super flavorful, and moist! I sprinkled smoky paprika on top. I definitely will make it again! My husband LOVED it! Can’t wait for meatloaf sandwiches!
This was really, really good! I didn’t add onion, didn’t have any blue cheese, so I substituted a pre-shredded 3-cheese Italian blend and cut way back on the garlic. Baked at 375 for a hour (my oven runs cool), and it was perfect, top nicely browned, nice crispy bits on the side. Really impressed with the flavor! Next time, I’ll be sure to used blue cheese…the Italian blend didn’t really add much. Winner, winner!
Followed directions exactly. Cooked 60 minutes. Held together perfectly. It had a great blend of flavors. Will definitely make again!
Lots of Flavor going on. I used Feta because that is what I had. I made my own breadcrumbs and would have added another 1/4 cup to this recipe. A nice twist for a meatloaf. I will make this again!
Can I use ground turkey instead?
Delicious
Followed the directions and this turned out great. Used a 90% lean and the only variation was extra cheese using a 50-50 split of bleu cheese and gorgonzola. Passing this on to friends.
This was a winner! I upped the blue cheese to 1/2 cup and added a 1/4 parmesan, a tablespoon of mayo, and cooked it in four oval baking/serving dishes instead of a loaf pan.
Loved it…perfect just the way it was….
Best meatloaf I have ever had.
Delicious! What a great addition to meatloaf: blue cheese, mushrooms and spinach! I did make some changes. I used two pounds of ground turkey, 3 eggs, subbed garlic and herb seasoning instead of onions and garlic and other seasonings, added extra blue cheese crumbles, and swapped blue cheese dressing for the milk for extra blue cheese flavor. I skipped the Worcester sauce since I didn’t have any, and used Italian bread crumbs, for even MORE flavor. My house smells great!
Added the extra egg and diced red, yellow, orange sweet peppers. Family loved it!
This recipe deserves top marks in our book. After following the instructions, it turned out moist and tasty. This is not normal for meatloaf. Thank you for creating this gem. It will no only be made again, but will be recommended to others. This comes from a Southern US person who doesn’t like meatloaf and a British bloke who never had such a concoction before.
Very nice and different from the normal meatloaf. I kept to the recipe. I loved the unique flavor. I myself would cut back just a dash on the cayenne but my daughter said no it was just right. We did both agree that we would add just a bit more blue cheese next time though.
Used frozen spinach, drained, no blue cheese, used cottage cheese with asiago_….baked 1 hour…terrific
Very easy to make, and it tasted excellent. I would try to add another egg as suggested by DaCook to make it hold better. Will make again, this recipe is definitely a keeper.
This was a huge hit with my family.
An interesting twist on Meatloaf. The blue cheese taste was not “blue cheesy”. It gave it a creamy, moist recipe. It took a long time for this to cook. Much longer than the recommended time. And the recipe doesn’t state whether it should be covered or uncovered. Now that I know, I can plan my meal better. But the taste was really good and really worth it! Will make it again.
I added Franks Wing Sauce with blue cheese dressing instead of ketchup,it was a heavenly surprise!
I thought it was great! Only wished the top was a little more crusty.