Spinach and Pine Nut Meatloaf

1 1/2 pounds lean ground beef
1/4 cup pine nuts (pignoli)
1 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons chopped fresh basil leaves or
    1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 garlic clove, finely chopped, or 1/8 teaspoon garlic powder
1 egg
3 slices bread, torn into small pieces
1/4 cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed
    and squeezed dry

Heat oven to 350 degrees F.

Toss the pine nuts in a hot skillet until slightly browned to give them a little stronger flavor.

Mix all ingredients. Spread mixture in ungreased 9 x 5 x 3-inch loaf pan. Bake uncovered for 1 to 1 1/4 hours.

Let stand 5 minutes before serving.