Healthy Nutrition Recipe- Feta and Spinach Stuffed Meatloaf
by yunbootcamps on Monday, March 8th, 2010 | 4 Comments
Healthy Nutrition Recipe- Feta and Spinach Stuffed Meatloaf
Jason Yun cooks up a meatloaf with feta cheese and spinach.
INgredients call for
2 pounds lean ground beef
2 large eggs
2/3 cup oatmeal (bread crumbs)
1 onion (1 envelope dry onion soup mix)
2 cloves of garlic, minced
1/4 cup parmesan cheese, grated
1/2 cup pasta sauce (ketchup)
3/4 cup feta cheese, crumbled
3 tablespoons sun dried tomatoes
10 ounces frozen spinach
Let me know what you think of the recipe if you tried it. If you have a recipe you’d like me to put up on video let me know.
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This looks really good, I’m gonna have to try it!
Here is a really yummy recipe my sister and I make all the time. We were pretty skeptical it would taste good the first time but now we like it numerous times a week.
Greek Quinoa – from Better Homes & Gardens Cookbook
Recipe serves 4 main-dish servings.
prep time: 15 min. Cook time: 15 minutes
Ingredients:
1/2 cup quinoa
1 cup water
2 Tbsp extra virgin olive oil
2 Tbsp Lemon juice
1/2 tsp salt
1/3 cup diced red or white onion, depending on preference
1/3 cup diced yellow bell pepper – I added this
2 Haas avocados
1/3 cup Feta cheese
1/2 cup shredded fresh spinach
Grape tomatoes – halved
Prepare the quinoa: combine the Quinoa and water in a small pot. Bring to a boil, cover and reduce heat to simmer for about 15 minutes – until all the water is absorbed. I know 1 cup doesn’t sound like much but this stuff really expands when you cook it. Once the quinoa is cooked, remove it from the heat and add the olive oil, lemon juice and salt.
Now you just assemble everything in a bowl or on a plate. The BH&G recipe says to make a bed of the spinach and avocado and put everything on top of it. I have found this makes it hard to get the spinach on a fork so I just mix everything together. Spoon some of the quinoa in a bowl, add in the onion, pepper, tomatoes, a spoonful of avocado, a handful of spinach and sprinkle in some feta. Now mix it all up to distribute the avocado and voila! You are ready to eat!
To make leftovers easier, store the quinoa separately so you can heat it up if you want it warm even though it is just as good cold. If you mix ALL the ingredients in a big bowl they do not store well and you will end up wasting some yummy food.
The BH&G recipe gives the following nutritional info for this dish: per 1/2 cup prepared quinoa + 1/2 avocado: 332 cal, 24g total fat (5g sat fat) 11 mg cholesterol, 457mg sodium, 27g carbs (8g fiber) 7g protein. Daily values: 46% vit A, 37% vit C (more if include pepper) 11% calcium, 18% iron
I like to use the reduced fat or fat-free feta cheese to make it a little bit healthier and it still tastes just as good. (and I can add more cheese yay!)
I found the quinoa tastes really good so just give it a chance! Plus it has alot of protein! But if you want to add more protein to this, sometimes I cook up a chicken sausage, dice it up and throw it in the mix.
Thanks for the recipe. Will have to give that one a try too.
Just for your FYI, BBQ sauce also works great in place of the ketchup or pasta sauce.
I am making it right now, with a few variations and i am putting it in the oven. Will let you know how it turns out!