A frozen meatloaf needs only a side to become dinner. Creamed spinach cuts the richness of the gravy and a bowl of rice stretches the plate without fuss.

Serves 2. 35 minutes, 8 at the stove.

About 530 calories a serving, 16 g protein, 44 g carbohydrate, 32 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Set the oven to 375°F [190°C]. Put 1 cup water in a small pot, add 1/2 teaspoon salt, and bring to a boil. Stir in 1/2 cup rice, then cover and reduce heat to low.
2. Place the frozen meatloaf in a small baking dish or on a baking sheet and slide it into the oven. Set a timer for 25 minutes.25 min
3. While the meatloaf bakes, thaw the frozen spinach in a skillet over medium heat, breaking it up as it warms, then squeeze out excess moisture with the back of a spoon, about 3 minutes.
4. Pour 1/4 cup heavy cream into the spinach, add 1 tablespoon butter and a pinch of salt and pepper, and stir until the butter melts and the spinach is warmed through, about 2 minutes.
5. Check the rice at 18 minutes; if the water has been absorbed and the grains are tender, remove it from heat and let it sit covered. If not, give it 2 more minutes.
6. When the meatloaf is done, remove it from the oven and let it rest for 2 minutes. Divide the meatloaf and gravy between two plates, add a mound of creamed spinach to each, and serve with rice on the side.

Note Swap the creamed spinach for a green salad dressed with vinegar and salt if you prefer. Leftover meatloaf keeps refrigerated for three days; reheat gently in a 350°F [175°C] oven. Serve with a simple salad or steamed broccoli to lighten the plate.