This meatloaf is sliceable but doesn’t dry out! Packs in a lot of fiber with the addition of greens and herbs!2
In a blender or food processor blend eggs, water, olive oil, spinach, parsley, and salt until all the herbs and spinach are finely chopped.3
Place ground beef into the bowl of a mixer affixed with a paddle attachment or in a large metal bowl. With a stand mixer, blend the beef for 1 minute on low speed and then slowly pour in the greens and egg mixture and once it is all in the bowl, beat for another full minute. If mixing by hand, break meat with a wooden spoon and slowly work in the spinach mixture until smooth – about 3 minutes of stirring.4
Pour meat mixture into an ungreased standard loaf pan. Place pan on a sheet pan to prevent spatters. Bake uncovered for 50 minutes or until the internal temperature registers at 160.5
Let cool 10 minutes before slicing. This meatloaf stores very well and is great for snacking or lunches. Try toasting a slice and topping with avocado, mayo, or all of the above!