Here’s what I gathered to feed 4-6 hungry adults:
1 pound frozen chopped spinach
1 tablespoon unsalted butter (or coconut oil)
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 pound Cremini mushrooms, finely chopped
1/4 cup coconut cream or coconut milk
1/2 cup small-dice celery (from about 2 medium stalks)
1/2 cup loosely packed fresh Italian parsley leaves
1 pound ground pork (the original recipe calls for 1 ¼ pounds of pork, veal, or beef but I only had 1 pound of ground pork defrosted)
¼ cup coconut flour
1 medium garlic clove, minced
1 teaspoon kosher salt, plus more as needed
1 1/2 teaspoons freshly ground black pepper, plus more as needed
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
3-5 bacon slices
Tomato sauce, warmed, for serving (optional)

Here’s how I made it:
1. I preheated the oven to 350 F with the rack placed in the middle. I dumped a packet of frozen spinach into a Corningware containercovered it with a lid and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach in a colander and pressed out all the liquid.
2. I heated the butter over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste. I sautéed them until the liquid had evaporated and the onions were softened.
3. Next, I blended the coconut cream, parsley, and celery until a puree was formed.
4. I placed the pork in a large bowl, followed by the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.
5. Then, I added the coconut cream puree, beaten eggs, onions, and ‘shrooms. I used my hands to gently combine all the ingredients.
6. Then, I transferred the mixture to an ungreased 9 x 5 loaf pan and layered the bacon on top.
7. My loaf pan is kind of leaky, so I put it on a lined baking sheet before sticking it in the oven. I baked the meatloaf for 70 minutes, rotating it at the halfway point. Then, I broiled it for 3 minutes to crisp up the bacon.
8. There’s quite a bit of grease that pools in the pan so I poured it off and I let the loaf rest for 20 minutes before slicing into it.
9. I served the meatloaf slices with a generous ladle of Rao’s marinara sauce, but they also taste great without it.