Greek Meatloaf with Spinach and Feta

Ingredients

• Vegetable oil spray, for the pan
• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 5 packed cups baby spinach leaves
• 2 large eggs
• 1 cup panko breadcrumbs
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground coriander
• Finely grated zest of 1 lemon
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped parsley
• 2 pounds ground beef
• 1/4 pound block of feta, cut into 1/2-inch cubes
• 2 tablespoons pomegranate molasses
• 2 tablespoons ketchup
• 2 tablespoons chopped pistachios, for garnish
• 2 tablespoons chopped parsley, for garnish

Directions

1. Set an oven rack in the center position, then heat the oven to 350ºF. Coat a 9-by-5-inch loaf pan using vegetable oil spray.
2. Add the oil and garlic to a large pan, then place it over medium heat. Once the garlic begins to sizzle, stir it while it cooks for 30 seconds. Add the spinach and keep stirring until the leaves wilt, 1 to 2 minutes. Set it aside to cool.
3. Mix the eggs in a large bowl, then add panko, the cinnamon, the coriander, the lemon zest, salt, and pepper, and stir until evenly combined. Fold in the cooked spinach along with the parsley. Work in the beef only until the mixture looks even. Add the feta cubes and stir with a light hand so the pieces stay large.
4. Stir the ketchup together with the pomegranate molasses in a small bowl.
5. Spoon the meat mixture into the loaf pan, then smooth the surface. Put the pan on a baking sheet, slide it into the oven, and bake about 45 to 50 minutes. Take it out, spoon the glaze across the top, and return it to the oven for 10 to 15 minutes more, until an instant-read thermometer reads 160ºF in the center. If it has not reached that point, bake it for a few more minutes.
6. Allow the meatloaf to rest for at least 10 minutes while still in the pan. Slide a knife along the inside edge to loosen it. Using a thin spatula, carefully lift the loaf out and move it to a serving platter. Finish by scattering the chopped pistachios and parsley on top.
7. Cut into slices. A green vegetable and baked potatoes can go alongside, if that sounds good. Leftovers can be refrigerated for 3 to 4 days.