Beef and Spinach Meatloaves

Prep time: 15 minutes | Cook time: 45 minutes | Serves 2

1 large egg, beaten

1 cup frozen spinach

¹⁄₃ cup almond meal

¼ cup chopped onion

¼ cup plain Greek milk

¼ teaspoon salt

¼ teaspoon dried sage

2 teaspoons olive oil, divided

Freshly ground black pepper, to taste

½ pound (227 g) extra-lean ground beef

¼ cup tomato paste

1 tablespoon granulated stevia

¼ teaspoon Worcestershire sauce

Cooking spray

1. Coat a shallow baking pan with cooking spray.
2. In a large bowl, combine the beaten egg, spinach, almond meal, onion, milk, salt, sage, 1 teaspoon of olive oil, and pepper.
3. Crumble the beef over the spinach mixture. Mix well to combine. Divide the meat mixture in half. Shape each half into a loaf. Place the loaves in the prepared pan.
4. In a small bowl, whisk together the tomato paste, stevia, Worcestershire sauce, and remaining 1 teaspoon of olive oil. Spoon half of the sauce over each meatloaf.
5. Slide the baking pan into Rack Position 1, select Convection Bake, set the temperature to 350ºF (180ºC) and set the time to 40 minutes.
6. When cooking is complete, an instant-read thermometer inserted in the center of the meatloaves should read at least 165ºF (74ºC).
7. Serve immediately.