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Author Notes: I have to admit that I am not a big meatloaf fan. I never cook it for dinner. In fact, the only time I make meatloaf is for sandwiches. So, I concocted this recipe that is a less dense meat and spinach version that tastes very light and works as a sandwich filler. Using 3 whole eggs and a cup of cream binds the mixture and makes it light. The gruyere cheese gives a nice tang and the pepper flakes a little hot kick. —dymnyno
Serves probably about 6 sandwiches
- 1 pound lean ground beef
- 1 1/2 pounds fresh baby spinach
- 1 cup yellow onions (fine dice)
- 3 whole eggs
- 1 cup cream
- 1/2 bunch of Italian parsley
- 1 1/2 cups fine bread crumbs (toasted)
- 2 cups gruyere cheese (grated)
- 1 tablespoon red pepper flakes
- salt and black pepper
- Steam the spinach,drain, cool and then chop. Wrap in a towel and squeese as much moisture out as you can.
- In a large mixing bowl, put the ground beef, 1 cup diced onions and the bread crumbs.
- In a blender put 1 cup cream and blend (pulsing) until it begins to thicken. Add 3 whole eggs and pulse until blended.
- Add half of a large bunch of fresh Italian (flat leaf) parsley and pulse until blended
- Add 1 1/2 cups of grated gruyere chees and pulse until blended.
- Add the blender mixture to the meat mixture and mix together (I use my hands)
- Butter a oven proof dish and pour the mixture into it.
- Bake in a 350 degree oven for about 40 minutes
- Remove from oven. Sprinkle the rest of the cheese over the top and return to the oven to melt.
- This tastes great as dinner with (probably) mashed potatoes and butter. A tomato based sauce which is what most people put on meatloaf is too much for this loaf. I would recommend a dab of light horseradish and creme fraiche
- This recipe was entered in the contest for Your Best Spinach Recipe
- This recipe was entered in the contest for Your Best Meatloaf
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