Spinach Meat Loaf

This is my recipe but it’s not really a very good recipe because I don’t measure anything.  I’ll do the best I can but use your own judgment, ok?

First, I mix up the meat mixture just like for any other meatloaf.  Put in whatever you usually put in.  I added seasoned salt, black pepper, jalapeno powder, onion powder, chopped garlic and bread crumbs soaked in milk.  I used two pounds of meat so I got enough for two loaves — one for the freezer — yay!!

Meat Loaf Filling

For the filling, mix 2 eggs, 1/2 cup small curd cottage cheese, 1/2 cup grated parmesan cheese, 10 oz. of spinach.  If using frozen spinach, squeeze as much water out of it as you can.

Mix all the filling ingredients.  There are two ways to get this in the middle of the meatloaf.  The recipe I used forever suggesting mashing the meat mixture out into a rectangle, spreading the filling . .

. . . and rolling it up like a jelly roll.

Rolled Meat Loaf

The much easier method is to put about half of the meat into the loaf pan.  Make a well down the middle, with the sides higher than the middle.


Pat out the remaining meat into a shape that will fit over the mixture in the pan.  If you put it on top of the cheese mixture and try to mash it out to spread it, all the cheese will mash out.  Shape the top and then lift it and place it over the mixture in the pan.

Two Meat Loaves

Two!  One for tonight and one for the freezer!

For the one for tonight, I baked it at 375º for about an hour.  Once it’s done, I put cheese on top, put that back in the oven and let the cheese melt.  Any topping could be added.  One I often use is ketchup, brown sugar, a bit of cider vinegar and mustard.  Leftover pizza sauce or marinara sauce could be used.

Dinner is Served


Just a reminder — when I post something you might want to know, or I should say . . if I think you might want to know, I make it a link.  Some have asked for the Cinnamon Rolls recipe.  In that blog post, you should see “Cinnamon Rolls” in a rusty red color.  That means it’s a link.  Click on it and it will take you to the recipe I use.  Same for the Owl Obsession pattern.  Click on it and it will take you right to the pattern on Ravelry that you can purchase and download.

I try to answer emails individually but when I’m away from the computer for a while, the emails stack up and I just can’t answer them all individually.

Thanks for understanding and . . watch for those clickable links!

Blueberry Muffins

Yesterday evening about 5:30, Nicole called and wanted my Cinnamon Roll recipe.  I found it on the blog and sent her the link and she began sending me pictures of her cinnamon rolls in progress –

Nicole’s Cinnamon Rolls in Progress

and then done.

Nicole’s Cinnamon Rolls

I’m so proud of Nicole’s bread baking and now cinnamon rolls!

I had intended to make some too but the more I thought about it, I realized 5:30 was just too late to start them since I was frying fish for dinner and hadn’t started that yet.

There were blueberries in the fridge so I decided to make blueberry muffins.

Blueberry Muffins

These are easy to make and are delicious.  There’s a crumb topping that is amazing!

Here’s the recipe:

Blueberry Muffins:

1-1/2 cups all purpose flour
3/4 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/2 cup milk
1 tsp. almond extract
1 cup blueberries

1/4 cup butter, softened but not melted
1/2 cup white sugar
1/3 cup flour1 tsp. cinnamon


Preheat oven to 400º.  Oil 12 muffin cups or line with paper cups.

In a large bowl, combine the flour, sugar, salt and baking powder.  In a separate bowl, combine the oil, egg and milk.  Whip briefly with a fork to thoroughly combine the wet ingredients. Pour the wet ingredients over the dry ingredients and stir just til blended.  Add the almond extract and blueberries.

Fill the cups almost to the top with the batter.

To make the crumb topping, use a fork to combine and press ingredients together til it resembles a sticky cornmeal.  Sprinkle a generous amount of topping on each muffin.

Bake for 25 – 30 minutes.