Veggie Meatloaf with Mushrooms and Sun Dried Tomatoes

Ingredients

• 2 tablespoons butter, at room temperature
• 1 cup breadcrumbs, plus more for coating ramekins
• 4 ounces sun-dried tomatoes
• 1 cup warm water
• 2 eggs
• 3 tablespoons olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 pound mix of portobello and cremini mushrooms, trimmed and finely chopped in a food processor
• Kosher salt and freshly ground pepper
• 4 ounces Cheddar, grated
• 8 ounces baby spinach leaves, for serving

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