Meat and Spinach Loaf

Page 524

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

I wanted to like this rather healthy meatloaf and I did -- quite a lot. I made it as written, leaving out only one ingredient, the celery as I didn't realize in time that I had none. (I must note that the recipe calls for pureeing the celery, parsley and milk in the blender--I have always thought that celery should not go in a blender, even when chopped.) I used all extra-lean ground beef and baby spinach and red onion. I did put the bacon on top and baked it for the recommended time. Though I had misgivings about the bacon, I used it because I was afraid that the extra lean meat would result in a dry loaf. The finished product was delicious--the only thing I didn't like was the bacon. The bacon fat was unappealing to say the least, as it pooled in the baking dish and the bacon itself was hard as a rock. I look forward to making this again, but with the suggested tomato jam variation.

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Comments

Queezle_Sister - 11th July 2013
I'm going to look at this recipe! I have many jars of different sorts of tomato jams, and am always looking for ways to use them!

Bacon fat certainly is unappealing -- though I think it does pack a pretty big flavor punch.

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