(Julia cumes for the boston globe)
Meatloaf with spinach
(Julia cumes for the boston globe)
January 14, 2009
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Serves 6
| 1 | tablespoon olive oil |
| 1 | medium onion, chopped |
| 2 | cloves garlic, finely chopped |
| 1 | package (10 ounces) frozen chopped spinach, thawed, excess water squeezed out |
| 2 | pounds ground beef |
| 2 | eggs |
| 1/2 | cup dry bread crumbs |
| 1/2 | cup grated Parmesan |
| 1/2 | teaspoon kosher salt |
| Black pepper, to taste |
2. In a skillet, heat the oil over medium heat. Add the onion and cook, stirring often, for 6 minutes or until softened. Add the garlic and cook for 30 seconds more.
3. Stir in the spinach and cook, stirring, for 5 minutes. Remove the pan from the heat; leave to cool.
4. In a large bowl, combine the ground beef, eggs, bread crumbs, Parmesan, salt, and pepper. Stir in the spinach mixture until thoroughly blended.
5. Shape the mixture into a rectangular mound, 3 inches high. Bake for 50 to 60 minutes or until the meat is cooked through. Adapted from "Table Talk"
© Copyright 2009 Globe Newspaper Company.
