Is there anything more comforting than Mom’s meatloaf on a cold, winter evening? Hmmm, now that I’ve said that, the image of my sainted Mother’s meatloaf conjures up something that resembles a brickbat and as I recall, it was cooked to an absolute faretheewell. Mom’s version was anything but moist and pretty plain-Jane with the only seasoning probably some chopped onion, salt, and pepper. But as a kid, so long as it was slathered in ketchup, we ate it – and ate it happily!
My grown up version is chock full of rich flavors and has a colorful stuffing of roasted red bell peppers and spinach.
And a bit of ketchup NEVER hurts meatloaf, no matter what.
STUFFED MEATLOAF
1 large red bell pepper
2 Tablespoons olive oil, divided use
1 bag (6-oz.) fresh baby spinach, washed and spun dry
2 cups diced onions
2 Tablespoons minced garlic
2 cups fresh breadcrumbs made from French bread
2 large eggs, lightly beaten
¼ cup chopped fresh basil
6 Tablespoons ketchup
1 Tablespoon Dijon style mustard
1 Tablespoon Worcestershire sauce
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 pound ground veal
½ pound ground pork
1 pound lean ground beef
½ pound bulk hot sausage (I use Jimmy Dean brand)
Char red bell pepper until blackened on all sides. Place pepper in a paper bag and close tightly. Let stand for 10 minutes or until cool enough to handle. Peel, seed and slice pepper into ½-inch wide strips (Shortcut: Buy roasted red peppers. Drain well and pat dry before using.)
Heat 1 Tablespoon olive oil in a large skillet over medium high heat. Add spinach and toss just until wilted. Remove spinach from skillet and place in a small bowl. Add remaining 1 Tablespoon olive oil to skillet and sauté onions and garlic until tender, but not brown. Transfer onion mixture to a large bowl and let cool.
Add breadcrumbs, eggs, basil, ketchup, Dijon mustard, Worcestershire sauce, salt, and pepper, stirring to combine. Add veal, pork, beef, and sausage and with scrupulously clean hand, mix gently until thoroughly combined. Place half of meat mixture in a 9 x 5 x 3-inch loaf pan. Using the back of a spoon, make a trough about 1-inch wide by about ½-inch deep lengthwise down the middle of the loaf. Lay half of the red bell peppers strips in the trough and then layer with spinach and remaining pepper strips. Top with remaining meat mixture, pressing down firmly.
Bake in a preheated 375° oven for 1 hour 30 minutes or until meat thermometer inserted near center registers 160°. Remove from oven and let stand 15 minutes before slicing.
Serves 6-8.
Paula Anderson is a contributing writer to Maine Food & Lifestyle magazine, as well as a columnist for 3 Maine Newspapers with a focus on food, nutrition, and entertaining.
