The fatal flaws of meatloaf, fixed!
Cut the crusts off of your bread slices. Cut the bread into cubes and put them into a bowl. Add egg, milk, salt, mustard, herbs de Provence, and garlic powder. Use a potato masher or silicone spatula to mush the bread, making sure it absorbs all of the liquid. Put bowl aside and let sit.
Wash and shake off your kale or collard greens. Using kitchen shears, cut the stems out of the leaves and discard the stems. Shred or chop the remaining greens into thin slices. Set aside. (If you're using pre-washed spinach, just skip this step.)
Cut your scallions or onion into small pieces. Brown in olive oil. Add your greens and cover. Cook covered for about 10 mins (5 mins for spinach). Turn off heat and let sit.
Get your bowl of bread. The bread should now have soaked up the liquids. Add ground meat to your bread mixture. Using your hands, incorporate the mixture. Add greens and incorporate.
Form a loaf with the mixture on a cast iron skillet or glass Pyrex. The important thing here is that your cooking surface has a lip, because the meatloaf will release juices.
Bake at 400 degrees until meat thermometer is 160 degrees, or until the juices run clear. About 20 mins. If your meat thermometer shows 160 but your juices are still pink, the center is probably not cooked yet.