Name: Spinach and Corn Meatloaf
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 4 servings
Cuisine: Western Cuisine
Ingredients: Ground Pork and Beef 200g; Ground Chicken Breast 200g; Spinach 1 bunch; Canned Corn 1 can (90g drained weight); Rice Flour 4 tbsp; Egg 1; Mirin (Sweet Rice Wine) 2 tbsp; Miso 1/2 tbsp; Salt 1/2 tsp

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Original: English

Spinach and Corn Meatloaf

by 食事処さくらの料理教室

Easily made in the microwave, this meatloaf features spinach and corn. With a light, oil-reduced flavor, it's also a great choice for those seeking healthier options. It's perfect for entertaining, meal prepping, or packing in bento boxes. Using a damp towel prevents scorching and ensures a moist, juicy finish.

Ingredients

Scale:

Main Ingredients (4 servings)

Seasonings

Mirin (Sweet Rice Wine) 2 tbsp
Miso 1/2 tbsp
Salt 1/2 tsp

📖Cooking Basics

miso（ramen）

Steps

Separate the stems from 1 bunch of spinach and rinse thoroughly under running water to remove any soil from the roots.
🕒 00:45
Cut the spinach into bite-sized pieces and transfer to a microwave-safe container.
🕒 01:41
Loosely cover the container with plastic wrap and microwave on 600W for 3 minutes.
🕒 02:13
Rinse the cooked spinach in cold water and soak for 5 minutes to remove bitterness. [This is the key! ] This removes oxalic acid, preventing a slightly acrid taste and ensuring deliciousness.
🕒 02:21
Once the bitterness is removed, squeeze out the water and set aside.
🕒 05:27
Thoroughly drain the water from 1 can of corn (90g drained weight).
🕒 04:25
In a large bowl, combine 2 tbsp of Mirin (Sweet Rice Wine) and 1/2 tbsp of Miso. Stir well until the miso is lump-free. [This is the key! ] Stirring well at the beginning makes it easier to incorporate the other ingredients later.
🕒 03:34
To the dissolved miso mixture, add 4 tbsp of Rice Flour, 1/2 tsp of Salt, and 1 Egg. Mix well.
🕒 03:54
Add 200g of Ground Pork and Beef and 200g of Ground Chicken Breast to the seasoned bowl. Knead thoroughly until a sticky texture forms.
🕒 05:37
Once sticky, add the squeezed spinach and drained corn. Mix well until everything is incorporated. [This is the key! ] Thoroughly mixing until the ingredients come together prevents air pockets and results in a delicious meatloaf. Pre-cooking the spinach ensures the finished product isn't mushy or prone to spoiling.
🕒 06:30
Wet a sheet of parchment paper, lightly wring it out, and scrunch it up to soften it.
🕒 05:00
Divide the meat mixture into 4 portions. Toss each portion between your hands like a game of catch to remove air bubbles.
🕒 07:45
Place the air-purged meat mixture onto the damp parchment paper. Use the paper to shape the mixture into a rectangular loaf.
🕒 08:50
Line a microwave-safe container with a wet towel. Place the shaped meatloaf (still wrapped in parchment paper) on top. [This is the key! ] Placing a wet towel underneath prevents the bottom from scorching during microwave cooking and contributes to a moist texture.
🕒 09:48
Loosely cover with plastic wrap and microwave on 600W for 7 minutes.
🕒 10:14
Carefully remove from the microwave, allowing steam to escape. Transfer the meatloaf to a separate plate, then flip it over and return it to the microwave-safe container.
🕒 11:22
Cover again with plastic wrap and microwave on 600W for another 7 minutes.
🕒 11:53
While it's cooking, prepare two sheets of aluminum foil.
🕒 12:07
Once cooking is complete, allow steam to escape. Transfer the meatloaf to the aluminum foil.
🕒 12:38
Wrap the meatloaf tightly with the aluminum foil and let it steam in its own heat for at least 15 minutes. [This is the key! ] Steaming slowly with residual heat ensures it's cooked through without being raw, and the juices stabilize for a juicy finish. For storage, wrap tightly in plastic wrap without slicing and refrigerate.
🕒 12:53
Transfer the steamed meatloaf to a cutting board. Gently slice using the weight of the knife.
🕒 13:58