Florentine Meatloaf
(Serves 4-6)
4 ounces fresh spinach, chopped
1/2 small onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
8 ounces ground beef chuck
8 ounces ground pork
2/3 cup seasoned Italian bread crumbs
2/3 cup grated Parmesan cheese
1 cup shredded mozzarella
2 eggs
Salt and pepper
Glaze:
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
Place spinach in a skillet over medium heat.
Allow spinach to wilt, 2-3 minutes.
Remove from heat and rinse with cold water.
Spread spinach on a paper towel to dry.
Add onion, garlic, and oil to the skillet.
Saute until onion is tender, 3-4 minutes.
Set aside to cool.
In a large bowl, combine the beef and pork.
Add the spinach and cooled onion mixture.
Add all remaining ingredients.
Blend well with your hands.
Preheat oven to 350 degrees F.
Line a baking sheet with foil and lightly grease it.
Form the meat mixture into a loaf, about 4 x 8-inches.
Place the loaf on the prepared baking sheet.
In a small bowl, combine the glaze ingredients.
Brush the glaze all over the meat loaf.
Bake 50 - 55 minutes or until the internal temperature is 155-160 degrees F.
Allow to rest 10 minutes before slicing and serving.
Serving Suggestion: Serve with Parmesan Mashed Potatoes and Honey-Mustard Carrots
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