Meatloaf with Spinach and Feta Recipe

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This slightly glamorized version of a comfort food favorite looks and tastes good enough for favorite guests. It can be made with a single meat, but using a mixture gives added flavor and improved texture.
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  • 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
Container: rimmed baking sheet
30 mins
45 mins
1.25 hrs
  • 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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