Spinach Meatloaf Recipe
"This surprisingly light meatloaf is absolutely delicious. Wilted spinach, meat, flavorings, and fresh breadcrumbs are tossed together, patted into a loaf pan, topped with bacon, and baked. When CHOW Senior Food Editor Jill Santopietro made this recipe for the first time in the CHOW Cooks from Books video, she had some ideas for changing it up—so this is her version. Plus, in its original form in The Essential New York Times Cookbook, it was called Meat and Spinach Loaf—not a very appealing name! Game plan: To make the fresh breadcrumbs, cut or tear the bread into rough 1-inch pieces. Place them in a food processor fitted with a blade attachment and process to the desired texture, about 1 minute...."
INGREDIENTS
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•1 pound fresh bunched spinach, tough stems removed, or 1 (10-ounce) package fresh baby spinach
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•1 1/4 pounds ground veal, pork, or beef, or a combination of all three
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•1/2 cup fresh breadcrumbs (from a 1- to 2-inch-thick slice of Italian batard, crust removed)
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•1 medium garlic clove, minced
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•1 teaspoon kosher salt, plus more as needed
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•1 1/2 teaspoons freshly ground black pepper, plus more as needed
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•1/4 teaspoon freshly grated nutmeg
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•1/2 cup small-dice celery (from about 2 medium stalks)
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•1/2 cup loosely packed fresh Italian parsley leaves
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•1/4 cup whole milk
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•1 tablespoon unsalted butter
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•1/2 cup finely chopped yellow onion (from 1/2 medium onion)
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•2 large eggs, lightly beaten
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•3 bacon slices
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•Tomato sauce, warmed, for serving (optional)
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