At a recent neighborhood cocktail party where 3/4 of the gathering were self-proclaimed “foodies”, the conversation turned to what else, but FOOD! A woman from Louisiana who was a house guest of the hosts asked “Just what IS this meatloaf that you northerners talk about? Is it like Spam?” Rest assured, I set this lovely lady straight on meatloaf, which just happens to be one of my favorite comfort foods. (But have you heard the buzz that Spam is making a come-back in popularity?)

According to food historians, meatloaf first came on the scene in the late 19th century when meat grinders became a popular kitchen tool. A recipe for ground veal mixed with breadcrumbs and eggs and baked in individual molds is mentioned as early as 1884 in The Boston Cooking School Cookbook. The term “meatloaf” first appeared in the New York Times during the 1930’s and 1940’s when the economy forced homemakers to really stretch their food budget. The main ingredient was inexpensive hamburger combined with whatever leftovers (veggies) might be in the ‘fridge as well as the addition of some kind of grain-based filler such as oatmeal, bread crumbs or cracker crumbs. An egg was blended into the mixture as a binder to firm it up enough so that it could be sliced.

In a 2007 poll conducted by Good Housekeeping Magazine, meatloaf ranked #7 in the list of America’s favorite dishes. From roadside diners to upscale eateries to school cafeterias, meatloaf, mashed potatoes and green beans is the perfect comfort meal. (And don’t forget a cold meatloaf sandwich for lunch. I’ll have mine with ketchup and a slice of raw onion. Yum!)

This recipe is my favorite meatloaf – it’s stuffed with spinach and roasted red bell peppers.

image: simplyrecipes.com

Vegetable Stuffed Meatloaf
Paula Anderson

1 large red bell pepper
2 Tablespoons olive oil, divided use
1 bag (6-ounce) fresh baby spinach, washed and spun dry
2 cups chopped onions
2 Tablespoons minced garlic
2 cups fresh breadcrumbs made from French bread
2 large eggs, lightly beaten
1/4 cup chopped fresh basil
6 Tablespoons ketchup
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground veal
1/2 pound ground pork
1 pound lean ground beef
About a 2-1/2 inch thick slice of bulk hot sausage (like Jimmy Dean™ brand)

Char red bell pepper over gas flame or boiler until blackened on all sides. Place pepper in a paper bag and let stand 10 minutes to steam. Peel, seed and slice pepper into 1/2-inch wide strips.

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.

Transfer onion mixture to a large bowl and add breadcrumbs, eggs, basil, ketchup, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix in ground veal, pork, beef, and sausage.

Place half of meat mixture in a 9 x 5 x 3-inch loaf pan.  Using the back of a spoon, make a 1-inch wide by 1/2-inch deep trough lengthwise down the middle of the loaf. Lay half of the roasted red bell pepper strips in 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 registers 160°. Let stand 15 minutes before slicing.

Yields 6-8 servings.