newjerseynewsroom.com

BY MARGARET MORGAN

NEWJERSEYNEWSROOM.COM

The magazine Saveur is highly recognized for its diversity of subjects, from learning about the cultures and cuisines of different countries and ethnic cultures to culinary destinations in the United States.

Saveur also enlightens the reader on different varieties of foods, such as cheeses, salts and, in the May issue, bananas, olives and olive oils. And the recipes are always interesting, sometimes very unique, and as in this issue, different takes on another ultimate comfort food, macaroni and cheese.

This particular recipe in the Book Review section is so family friendly – perfect for dinner and leftovers as a “burger on a bun” for lunch:

(Note adaptations below the recipe.)

• 3 slices crustless white bread
• Kosher salt to taste
• 16 oz. spinach leaves, stemmed*
• 12 oz. ground beef chuck
• 12 oz. ground pork
• 4 oz. thinly sliced mortadella, minced**
• 1 cup finely grated Pecorino Romano or Parmesan cheese
• 1 tsp. minced fresh rosemary
• 2 eggs, lightly beaten, plus 3 hard-boiled eggs
• 2 cloves garlic, minced
• 1 medium onion, minced
• Freshly ground pepper to taste
• 2 Tbsp. extra-virgin olive oil
• 1/2 cup beef broth
• 1/2 cup white wine***

1. Tear bread into small pieces and transfer to bowl of food processor. Process until finely ground; set aside. Bring a 4-qt. saucepan of salted water to boil/ Add spinach and cook, stirring until just wilted, 15-30 seconds. Using a slotted spoon, transfer spinach to a bowl of ice water. Drain spinach and squeeze it to remove excess water. Set aside.
2. Heat oven to 400 degrees. In a large bowl, combine the bread crumbs with the meats, cheese, rosemary, nutmeg, beaten eggs, garlic and onion. Season with salt and pepper. Transfer half of the meat mixture to a 9" x 13" baking dish. Using your hands, form into a 4" x 8" compact rectangle about 1" thick. Arrange half the spinach on top of meat in a 2" wide strip down the middle. Arrange the hard-boiled eggs end to end* on top of the strip of spinach and top eggs with remaining spinach. Using your hands, shape the remaining meat mixture on a sheet of parchment paper (or cutting board) in a rectangle, 4" x 8" and lay it over top of the spinach, eggs and meat. Press the meat gently around the eggs to form a uniform loaf, pinching top half of meat together with bottom and smoothing the seams.
3. Brush meatloaf with oil and bake for 30 minutes. Pour in broth and wine and continue cooking, basting loaf every 10 minutes with the liquid, 20 to 30 minutes more. Using a large spatula, transfer meat loaf to a cutting board and let rest for five minutes. Strain cooking liquid and set aside. To serve, cut meatloaf into thick slices, transfer to a serving platter, and spoon some of the reserved cooking liquid over the top.

Serves 4-6.

* To save time in preparation, use frozen spinach and partially cook. Drain well.

** If you cannot find mortadella, olive loaf is a great substitute.

***For a family-friendly meatloaf, eliminate the white wine and use one cup of beef broth 
 
Interested in other stories covering food news, cooking and recipes? Please visit me at Shore Region Food Examiner or Shore Region Restaurant Examiner.