Freekeh_Meatloaf 1.jpg

Meatloaf with Spinach and Freekeh

Makes: 4-6 servings


  • 1 8-ounce package of cracked Freekeh (1 cup dry or about 2 cups cooked)
  • 2 ½ cups water or beef broth
  • 1 pound of lean ground beef or ground turkey
  • ½ cup ketchup, plus a little extra for topping
  • ¾ cup tomato sauce (or just add extra ketchup)
  • ½ tsp salt
  • Few shakes of black pepper and crushed red pepper flakes
  • 2 eggs beaten
  • ½ cup onion, diced fine
  • 1 cup frozen spinach, thawed and drained
  • 1 tablespoon oregano
  • 1 teaspoon prepared mustard
  • 4 shakes garlic powder
  • 4 shakes Worcestershire sauce (optional)


1.     Preheat oven to 400F

2.     Pour water or broth and the Freekeh in a sauce pan and bring to a boil, cooking for 1 minute. Reduce heat to low. Add in the garlic. Cover and simmer for about 25 minutes until the Freekeh is tender. Once cooked, remove from heat. Let stand to cool a few minutes before the next step.

3.     In a large bowl, add all ingredients including the fully cooked Freekeh. Mix thoroughly with your clean hands. Line a casserole dish with foil or spray with cooking spray. Add beef mixture and press into a loaf shape. Top with a little more ketchup and coat. Bake in preheated oven for about 1 hour and 15 minutes or until done. Once done, drain any remaining fat from pan. Let meatloaf rest about 5 minutes before cutting.