s SAUSAGE AND SPINACH MEAT LOAF WITH EGGS ****
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s SAUSAGE AND SPINACH MEAT LOAF WITH EGGS ****
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Ingredients
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Instructions Instructions: *** 2-20-2010 very good, different *** More Than Meat Loaf Just in time for Tax Day, the ultimate comfort food returns. By Adam Ried | April 13, 2008 Familiar, substantial meat loaf is about as comforting as food can be. Only rarely, though, is the dish a showstopper. Yet when my friend Elizabeth first served me a loaf concealing hard-cooked eggs, I nearly fell off my chair. The eggs lend the humble loaf a bit of lighthearted elegance, not to mention a surprise. And, hey, who wouldn't love a little easy glamour along with their comfort? Speaking of easy, make sure to line cooking pans and racks with foil (poke holes in the foil covering racks), to minimize cleanup. SERVES 6 5 eggs, 3 of them hard-cooked and peeled 1/2 cup plain yogurt 1 tablespoon Dijon mustard 1 1/4 teaspoons salt 1/2 teaspoon pepper 1 teaspoon dried thyme 20 ounces (two 10-ounce packages) frozen chopped spinach, cooked and drained 1 1/2 pounds ground chuck 1/2 pound sweet Italian sausage, casings removed 20 saltine crackers, crushed 2 teaspoons vegetable oil 1 medium onion, finely chopped 3 garlic cloves, minced Adjust the oven rack to the center position and heat the oven to 375 degrees. Have on hand a rimmed baking sheet with a wire rack inside. In a medium bowl, beat the 2 raw eggs lightly, add the yogurt, mustard, salt, pepper, and thyme, and mix to blend. Set aside. Spread a clean dish towel on work surface, place drained spinach in center of towel, gather edges and corners, and, working over the sink, twist the towel to wring out as much liquid as possible. Empty spinach into a large bowl and add the ground chuck, sausage, and cracker crumbs, and set aside. In a medium skillet set over medium heat, heat the oil until shimmering. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook until fragrant, about 45 seconds. Then add the egg and the onion mixtures to the spinach and meat. Using a wooden spoon, gently fold until well blended. On the rack, use half of the mixture to form the bottom of a roughly 9-by-5-inch loaf; place the 3 cooked eggs in a row on the bottom, and use the remaining meat mixture to form the top of the loaf. Bake until a thermometer inserted near the center of the loaf (but not into an egg) registers 155 to 160 degrees, 1 1/4 to 1 3/4 hours. Allow the meat loaf to cool for at least 15 minutes, and serve warm or at room temperature. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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