You can make this with all spinach or a combination of spinach and other greens, or greens other than spinach. You’ll need 4 cups raw greens. Now, this spiral meatloaf:  it makes for an interesting presentation, but it’s a bit of work. I also found that you couldn’t really make out the “spiral” very well until the next day, when the meatloaf was cold. I prefer my alternative method. But, try the spiral if you like…

1 c water
4 c spinach, washed, (stemmed) and chopped; or other greens
1-1/4 lb. ground beef
1/2 c finely chopped onion
1 large garlic clover, peeled and minced
salt and pepper, to taste
1 t minced fresh rosemary or other herb
1/2 c crumbled fresh bread, without crust
1 T Dijon mustard
1/2 t maple syrup or honey

1. Preheat oven to 375 degrees.

2. Bring the water to a boil in a saucepan or skillet. Add the spinach and cook until wilted. Remove greens to a colander to drain. If using other greens, do each type separately to make sure they all cook evenly. Cool greens enough to handle, then squeeze out as much moisture as you can. (Save water for stock or drink it!)

3. Place the ground beef, onion, garlic, salt, pepper, rosemary, and crumbled bread in a mixing bowl. Combine well. For the spiral: On a sheet of wax paper, or a silicone baking sheet, or even bamboo sushi mat, press this mixture into a 12-x-10-inch rectangle, about 1/2-inch thick. Distribute the cooked greens evenly over the meat rectangle. Roll up, staring with the 10-inch side, into a jelly roll shape. Place in a shallow baking dish.

Alternate method: Place one-half of beef mixture into a greased meatloaf pan. Layer the greens over this. Put the remaining beef mixture over the greens layer, pressing down some.

4. In a small bowl, combine mustard and sweetener. Spread this over the top of the meatloaf. Bake for about 45 minutes, or until cooked through. Let cool for 45 minutes before serving.