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This surprisingly light meatloaf is absolutely delicious. Wilted spinach, meat, flavorings, and fresh breadcrumbs are tossed together, patted into a loaf pan, topped with bacon, and baked.
When CHOW’s Jill Santopietro made this recipe for the first time in the CHOW Cooks from Books video series, she had some ideas for changing it up—so this is her version. Plus, in its original form in The Essential New York Times Cookbook, it was called Meat and Spinach Loaf—not a very appealing name! We recommend serving with some classic Garlic Roasted Potatoes.
Game plan: To make the fresh breadcrumbs, cut or tear the bread into rough 1-inch pieces. Place them in a food processor fitted with a blade attachment and process to the desired texture, about 1 minute.
You’ll need to make the tomato sauce before you begin, if using.
by Greg Stegeman | Have you ever been sitting at a deli and thought, “What is the difference between corned beef and...