Meat Loaf Florentine
Preparation and cooking time: 80 minutes
While this meat loaf is chock-a-block with vegetables it still retains the 'proper' meat loaf taste and texture. We'll eat it for 2 meals - and there may be enough for a couple great sandwiches as well.
Ingredients:
- 16oz ground beef (mince) or beef and sausage mixed or turkey, 450gr, 15.9oz beef
- 1 small onion, about 1/2 cup finely chopped, 110gr, 3.9oz
- 2oz mushrooms about 3/4 cup finely chopped, 62gr, 2.2oz
- 1 carrot, about 1/3 cup finely chopped, 60gr, 2.1oz
- 1 rib celery, about 1/3 cup finely chopped, 50gr, 1.8oz
- 2 cloves garlic, 8gr, .28oz
- 8oz frozen spinach, 225gr, 8oz
- 1 tbs olive oil, 13.5gr, .48oz
- 2 eggs, 130gr, 4.6oz
- 1/2 cup bread crumbs, 54gr, 1.9oz
- 1/2 cup red wine or beef stock, 120gr, 4.2oz
- 1/4 cup ketchup, 60gr, 2.1oz
- 1 tsp dried thyme
- 1 tsp dried basil
- 2 tsp parsley
- 1 cup tomato sauce, 225gr, 8oz
Instructions:
- Finely chop onion, carrot, celery, mushrooms and mince garlic. #
- Heat oil in large nonstick skillet over medium-high heat. Add onion, carrot, celery, and garlic and sauté until they start to get tender, onion will be transparent, about 8 minutes.
- Add mushrooms and frozen spinach. The heat from the skillet will thaw it. Cook spinach and vegetables, stirring frequently until spinach is just thawed and mixture is well combined. There should be no visible liquid from the spinach.
- Remove and spread the vegetables on a plate to cool slightly.
- In large bowl lightly beat eggs.
- Add crumbs, wine, ketchup and herbs and mix well.
- Add meat and mix.
- Add about a third of the vegetables and mix (because the veg are hot we are adding them slowly).
- Add another third, mix.
- Add remaining vegetables, mix well - at this point it's best to use your hand, kneading it like bread dough.
- Put into a baking pan large enough to hold it easily and shape into a loaf.
- Cover and bake at 400F (200C) for 45 minutes.
- Remove and pour tomato sauce over the top.
- Bake, uncovered, 15 minutes longer or until done.
- Remove, let rest 5 - 10 minutes. Slice and serve.
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 1855 / 464 Total Carbohydrates: 100 / 25 Dietary Fiber: 16 / 4 Total Fat: 99 / 24.5 Saturated Fat: 33 / 8.5 Cholesterol: 856 / 214 Protein: 115 / 29 Calcium: 594 / 148 Sodium: 2600 / 650 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
