MEATLOAF WITH SPINACH

MEATLOAF WITH SPINACH image

Number Of Ingredients 14

5 oz. spinach (baby or otherwise) washed and trimmed of stems
1/2 cup fresh breadcrumbs (white bread is fine, one slice should do, just put it into a food processor or blender to make crumbs)
1/4 cup milk (whatever kind is in your fridge, I use 2% or skim)
1/3 lbs. ground beef from round (if you don't see any of these meats already ground in the case ask the butcher to grind some up)
1/3 lbs. ground veal
1/3 lbs. ground pork
1 egg, beaten
1/2 a baseball sized onion, minced
1 small carrot, peeled and minced
1/4 cup freshly grated parmesan
2 Tablespoons freshly chopped flat leaf parsley
1 small garlic clove minced
Salt and pepper
2 slices of bacon

Steps:

Preheat oven to 350 degrees. On a cookie sheet place some aluminum foil and crumple the edges up to form a sort of barrier so the juices don't spill onto the pan. While the oven is heating add the breadcrumbs to the milk in the measuring cup. Bring a large pot of salted water to a boil and blanch the spinach. Do not leave the spinach in the water for more than half a minute; remove it from the pot and immediately cool it to stop the cooking process. Chop the spinach and season it with a little salt and pepper. As you cut up the vegetables just toss them into a large bowl big enough for all the ingredients. Add all the other ingredients except for the bacon, and combine. The best way to mix it is with your hands. When all the ingredients are combined form it into a giant meatball and place it in the center of your foil pressing it down into a half dome. Place the bacon on top to form an "X" and stick it in the oven. Bake for 45 minutes to an hour, or until the center temperature is 160 degrees. Let the meatloaf rest for 5-10 minutes before cutting into slices or quarters. Serve with ketchup and a side of your favorite vegetable, my mother usually steamed green beans and seasoned them with a little salt. *If you have leftovers, reheat slices of meatloaf in a skillet, browning them on both sides. Serve the slices with yellow mustard or make into sandwiches.