Marble-ous Meat Loaf

When they were kids, my husband's cousin once complained  to their Granny that "there's too much LOAF  in this meatloaf!" Can you relate?    I think he had the right idea, and  stopped using  fillers decades ago.  This exceptionally flavorful and easy meat loaf  is a terrific  treat hot or cold, and there's barely a  carb anywhere, if you care.  Now that we're watching sodium, I  make a copycat Lipton onion mix without  salt.

 The spinach provides the visual interest, marbled throughout.      Serve it with   mashed  potatoes  or cauliflower (prepared just like mashed potatoes, and throw in a little more of that cream cheese while you're at it).

Preheat oven to  350.  Nuke a 10 oz box of frozen spinach, but  don't drain it.  When it's almost done ( maybe around 3-4 minutes left)  add  6 oz cubed cream cheese or mascarpone,  stir, and nuke for another minute or so.  Remove, and stir well  to incorporate the cream cheese. Nuke again  for a few seconds  if necessary.    Let cool briefly,  then mix with 2 lbs ground chuck, 1 envelope Lipton dry onion soup mix, 1  egg.  Mix well.  Form into a loaf shape in the middle of a low, jellyroll - type   pan (so the sides brown well).    Bake about 60 minutes, til done in the center.

A nice, firm texture means it slices beautifully, so  it's perfect for  cold  sandwiches.