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Spinach & Mushroom Stuffed Meatloaf

by , Chef, Donato's Restaurant, Pittsburgh, Pennsylvania

Spinach & Mushroom Stuffed Meatloaf

Serves 4

  • 2 cups chopped spinach
  • 2 cups sliced mushrooms
  • ¼ cup minced onion
  • 1 pound Certified Piedmontese ground beef
  • ¼ cup ketchup
  • 3 tablespoons Tabasco sauce
  • 1 tablespoon Dijon mustard
  • 1/8 cup Worcestershire sauce
  • 4 slices day-old white bread, torn into pieces
  • Salt to taste
  • Pepper to taste

Sauté the mushrooms, spinach, and onion until soft. Cool and reserve.

Soak the torn bread in just enough water to moisten it, set aside.

Mix the beef, ketchup, tobacco, Dijon, Worcestershire, bread, salt, and pepper together. Avoid handling the meat too much, which can cause the mixture to dry out.

Preheat the oven to 350°F.

Spread the meat mixture out on plastic wrap, shaping it into a rectangle. Spread the cooled spinach and mushroom mixture on top and roll it into a bread shape loaf. Carefully transfer the meatloaf into a greased loaf pan (removing the plastic wrap), and bake at 350°F for about 45 min or until it reaches an internal temperature of 150°F, which will carry over to a final temperature of 165°F once rested. Serve with brown sauce or gravy. Eat leftovers on ciabatta bread topped with horseradish sauce.

Pairing: An Italian beer such as Moretti or Peroni, or pilsner from Penn Brewery of Pittsburg, Pennsylvania

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