A Surprisingly Light Meatloaf Recipe That Will Wow Your Guests
Are you tired of the same old heavy meatloaf recipes? Look no further! This surprisingly light meatloaf is packed with flavor and is sure to become a new favorite.
The Perfect Blend of Flavors
This recipe combines wilted spinach, meat, flavorings, and fresh breadcrumbs, topped with crispy bacon and baked to perfection. The result is a moist and flavorful meatloaf that’s sure to impress.
A Fresh Take on a Classic Recipe
This recipe was inspired by the Meat and Spinach Loaf from The Essential New York Times Cookbook. However, we’ve given it a fresh twist with some clever tweaks and substitutions.
Serving Suggestions
Serve this meatloaf with some classic Garlic Roasted Potatoes for a comforting and satisfying meal.
Game Plan
To make the fresh breadcrumbs, simply cut or tear the bread into rough 1-inch pieces and process them in a food processor until you reach the desired texture. You’ll also need to make the tomato sauce before you begin, if using.
Ingredients
- 1 pound fresh bunched spinach, tough stems removed, or 1 (10-ounce) package fresh baby spinach
- 1 1/4 pounds ground veal, pork, or beef, or a combination of all three
- 1/2 cup fresh breadcrumbs (from a 1- to 2-inch-thick slice of Italian batard, crust removed)
- 1 medium garlic clove, minced
- 1 teaspoon kosher salt, plus more as needed
- 1 1/2 teaspoons freshly ground black pepper, plus more as needed
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup small-dice celery (from about 2 medium stalks)
- 1/2 cup loosely packed fresh Italian parsley leaves
- 1/4 cup whole milk
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
- 2 large eggs, lightly beaten
- 3 bacon slices
- Tomato sauce, warmed, for serving (optional)
Instructions
Step 1: Prepare the Spinach
Heat the oven to 350°F and arrange a rack in the middle. Rinse the spinach well in cold water and drain. Place in a large frying pan, cover, and cook over high heat, stirring occasionally, until wilted, about 3 to 5 minutes.
Step 2: Mix the Meat Mixture
Transfer the spinach to a colander and douse with cold water to chill. Drain and press with your hands to extract most of the moisture. Coarsely chop the spinach. Place the meat in a large bowl, followed by the chopped spinach, breadcrumbs, garlic, measured salt and pepper, and nutmeg. Set aside.
Step 3: Add the Celery and Onion
Place the celery, parsley, and milk in a blender and blend until puréed. Add to the meat mixture. Melt the butter in a small skillet over medium heat until foaming. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add to the meat mixture.
Step 4: Assemble and Bake
Add the eggs to the meat mixture and, using clean hands, mix everything until evenly combined. Transfer the mixture to a 9-by-5-inch loaf pan, spread to the edges, and smooth out the top. Cover the meatloaf with the bacon slices, laying them lengthwise and side by side. Bake in the oven until just cooked through, turning the pan 180 degrees halfway through, about 1 to 1 1/4 hours. Pour off the excess fat and let the meatloaf stand for 20 minutes before slicing. If you choose, serve with tomato sauce.
Leave a Reply