Spinach Meatloaf

Get your picky eater to eat his vegetables by hiding them in meat! Another exciting use for instant potatoes.


  • 1 lb ground meat (I prefer turkey)
  • 1/4 cup instant potatoes
  • 1/4 cup milk
  • 2 tablespoons ketchup
  • 1/4 cup parmesean cheese
  • 1 egg
  • 1 clove garlic minced
  • 1/2 onion chopped fine
  • salt and pepper to taste
  • flavoring (choose an option, both are tasty!)
  • option A: 1 tablespoon Worcestershire sauce & 1 teaspoon cumin
  • option B: 1 teaspoon each of sage, rosemary, thyme
  • 5oz frozen spinach, thawed and chopped
  1. Pre-heat oven to 350F or 175C. Thaw out your spinach by putting it in a colander and running water over it.
  2. Mix first nine (9) ingredients and choose the kind of flavoring you'd prefer. Worcestershire goes better with beef, while herbs go better with ground chicken or turkey. Both flavors are tasty and merit trying.
  3. Lay out a piece of aluminum foil, wax paper or other disposable flexible surface. Spread the meat mix over the foil to make a 1/2 inch-thick rectangle that should fit into your baking pan.
  4. On top of the meat, make a uniform layer of spinach. Ideally, leave a 1/2 inch border of meat not covered by spinach.
  5. Use your flexible surface to lift one side of the meat and gently form a roll. You'll likely have to work slowly and peel the meat off the foil a bit as you go. When you get to the end, press the end meat into the roll so in blends into a solid roll. You can also smoosh together the ends a bit to obscure the spinach there. The spinach should now be nicely hidden, visible only in cross-section.
  6. If you're really careful with aluminum foil, you can now enclose your lovely meat roll in the same piece of foil, then place in your baking pan. This helps minimize cleanup. Definitely still use a pan, though, to keep the meat juices from oozing out into your oven.
  7. Bake the meatloaf in the middle rack for 45 minutes or so (took me about twice that here, but I have no idea how hot my oven is with the goofy tank). This should serve 4-5 people and freezes easily either before or after baking.


Instant Potato Crusted Fish/Chicken

I know you've been on pins and needles waiting for another way to utilize those instant potatoes. Who needs breadcrumbs!!
  • 1 lb white fish filet or chicken
  • 1/2 cup instant potatoes
  • 1/4 cup grated parmesean/romano cheese
  • 1/2 teaspoon of minced garlic
  • salt & black pepper to taste
  • optional: 1 egg or a few tbsp mayonnaise
  • plastic baggie or shallow bowl
  1. Preheat oven to 400F (205C).
  2. Grease a glass baking dish or use a non-stick baking dish.
  3. Mix all the ingredients together in the baggie or shallow bowl.
  4. Wet your fish or chicken. You can use a gluing agent such as a beaten egg or mayonnaise to help the batter stick to the meat. Then put one piece at a time into the crust mix and coat thoroughly.
  5. Put the meat into your baking dish.
  6. Bake the fish or chicken until it is cooked thoroughly (20 min for boneless chicken, 40min for bone-in chicken, 30-40 min for thick fish filet)
If you're more of a skillet person than baker, just put a little cooking oil in the skillet and go to town. Heats up the house a little less and your food is finished faster. There's also the grilling option.