Meat and spinach loaf from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 544) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Warm cabbage salad with goat cheese and capers; String beans with ginger and garlic; French potato salad; Mashed potatoes Anna

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • damazinah on March 20, 2016

    Probably one of the best meatloaf recipes I've ever tried! The spinach, celery and nutmeg add a flavor that's more sophisticated than most meatloaves. I didn't add a tomato-based topping, and am glad as I think it would have overwhelmed the delicate flavors. I served this with Potatoes Anna, steamed green beans tossed with butter and Dijon mustard, and a nice Pinot Noir. Compliments all around!

  • L.Nightshade on June 04, 2011

    I used a mix of ground beef and pork, about half and half. (I would have like to use veal, but none was to be found.) I couldn't get my breadcrumbs to pulverize enough (too fresh, I think), so I threw it in with the milk, parsley, and celery in the blender, which did the job. I used fresh baby spinach, just barely wilted and then chopped. I used pepper bacon on the top. As JVH says above, the spinach is a really nice touch. It also makes the loaf a bit lighter, unlike some brick-like meat loves I've seen around. The bacon on top adds eye appeal, and the drippings going into the meatloaf don't hurt the flavor either. Without a doubt, one of the better meatloaves I've had (although I admit I'm not a frequent meatloaf consumer). I did not make the tomato sauce, instead roasted some tomato quarters with thyme, balsamic vinegar, and olive oil (a la Ottolenghi). A simple potato dish would work well alongside. And it is nice to have some leftover meatloaf waiting in the refrigerator.

  • PrincessK on February 05, 2011

    p. 524

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