1 pound lean ground beef
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried sage
1 teaspoon dried dijon mustard
1 teaspoon dried onion salt
1 teaspoon dried basil
1 teaspoon dried marjoram
2 tablespoons olive oil
1 1/2 teaspoons coriander seeds
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
Melt the margarine and saute the ground beef over a tender-crisp setting until browned; drain excess grease. Stir in the spinach, sage, dijon mustard, onion salt, basil and olive oil.
Spread the meat mixture evenly into the prepared loaf pan. Place the orange slices over the meat loaf and repeat with all of the meat.
Bake in preheated oven for 35 minutes, until the outside of the loaf is bubbly. Meanwhile, remove the foil from the top of the loaf. Let the loaf rest on a wire rack for at least 15 minutes before cutting for baking. Do not allow the juices to run clear on the side of the loaf. Brush the foil immediately with your finger and allow any remaining juices to drip onto the loaf. Lightly spoon the juices from the loaf onto the top of the loaf.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until the bottom and sides are golden brown.
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