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Vegetable Mélange Meatloaf with Spinach and Red Pepper Puree


  • 2 bags Ready Pac Foods® Baby Spinach
  • 1 package Diced Onion and Celery
  • 2 packages Tri Pepper
  • 1 ½ lb. Lean Ground Beef
  • 3 ea. Garlic Cloves, peeled, chopped
  • 3 Tbsp. Olive oil
  • 2 Tbsp. Tamari Soy Sauce
  • 1 cup Prepared Low Sodium Chicken Stock
  • Freshly Ground Black Pepper and Kosher Salt (to taste)


Heat 2 tablespoons of oil in a 3 quart saucepan until it shimmers.  Add onion and reduce heat to medium. Cook until tender, but do not brown.  Add chopped garlic and stir. Add spinach leaves and stir to coat with oil and wilt slightly. Cover saucepan with lid and reduce heat.  Allow spinach to fully wilt; check often by releasing steam to keep bright color. Remove from saucepan and drain in a colander over a bowl to retain the liquid. Allow spinach to cool.  Combine ground beef with bread crumbs in bowl.  Work in Spinach mixture. Transfer to a 9X5X3 inch glass loaf pan and roast in 350F oven until cooked through.  While meatloaf cooks, Toss Tri color Pepper dice in 1 tablespoon of oil and roast at 350F until soft and browned. Remove and puree with reserved spinach cooking liquid in a blender. If needed, add just enough chicken broth to reach a sauce consistency. Remove from blender and hold.  Remove Meatloaf from oven and let stand covered for 10 minutes.  While Meatloaf ‘rests’, warm pepper puree in the microwave.  Serve sliced meatloaf with Pepper Puree Sauce.

vegetable meatloaf
6 servings.
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