 | | Directions |
- Preheat oven to 350° F.
- Mix all ingredients, except spinach and cheese, in a large bowl.
- Stem and cook the spinach (or thaw, if frozen) and squeeze dry, and chop finely.
- Cover a rimmed baking sheet with a piece of waxed paper. On the waxed paper, shape the meat mixture into a neat rectangle about 9 inches by 13 inches, keeping the thickness as even as possible. Spread the chopped spinach over the meat. crumble the cheese and distribute over the spinach..
- Starting from a short side, use the waxed paper to help roll up the meat, jelly-roll fashion, into a log. With moistened fingers, press and pat the ends shut and seal up any cracks that develop.
- Slide the waxed paper away from the meat log and bake in preheated oven about 45 minutes, or to 160° at the center.
- Remove from oven and let stand a few minutes to firm up, then cut into thick slices and serve.
- TIP: Use the extra space on the baking sheet to roast potatoes or other root vegetables, cut into 1" cubes, along with the meatloaf.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: rimmed baking sheet
Servings: 8
Serving Size: 6 ounces
|  | | Ingredients | | - | | 2 pounds lean ground meat, preferably a mixture of beef, pork and veal or lamb |
| - | | 3/4 cup finely crushed cornflakes or breadcrumbs |
| - | | 1/2 milk |
| - | | 1 egg |
| - | | 2 carrots, finely grated |
| - | | 1 onion, finely grated |
| - | | 1 teaspoon salt, plus freshly ground pepper to taste |
| - | | 1 teaspoon crumbled dried herb (oregano, marjoram, etc) or more |
| - | | 1 pound fresh spinach, or 10 oz frozen |
| - | | 2 ounces feta cheese |
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