Best Cobb Style Meat Loaf Spinach Salad With Dijon Dressing Recipes

Spinach Salad on Garlic Croutons image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 large eggs
12 slices crusty peasant bread
2 large cloves garlic, halved
Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons
1/2 cup grated Parmigiano-Reggiano
1.4 pound thick cut pancetta, diced
1/2 pound cremini mushrooms, sliced 1/4-inch thick or quartered
Salt and freshly ground black pepper
1/3 cup Marsala or dry sherry
1/2 pound farm spinach - available bundled in produce department, washed, dried and chopped
1/2 small red onion, chopped
1 lemon
Freshly grated nutmeg, to taste

Steps:

Preheat the oven to 400 degrees F.
Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.
Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.

Spinach Loaf image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan
3 large eggs, at room temperature, beaten
1 cup whole milk
Four 3/4-inch-thick slices rustic bread, crusts removed, torn into 1-inch pieces
1 small onion, chopped
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 pounds spinach leaves
1 cup grated Parmesan
1/2 teaspoon ground nutmeg
4 hard boiled eggs, peeled

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
Place the eggs and milk in a large bowl. Add the bread and stir to combine.
Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.