It’s February 2, and traditionally I take this day as an opportunity to
threaten Punxsutawney Phil with death bitch about winter, but not this year. No, this year La Nina has been my friend, blessing us with an exceptionally mild winter (my apologies to all of my Alaskan and European readers, who are experiencing the worst winter in 40 years, but it just works that way sometimes). I actually have hope that I will make it through what is usually my worst month, at least since moving to Ohio, without crying jags and sedation.
Oh, I kid.
At any rate, since I have no beef (so to speak) with the weather – so far – I have a delicious meatloaf recipe for you. If you’ve been reading here for any length of time at all, you know that Beloved and The Young One are meatloaf junkies; you also know that I’m kind of lukewarm about Italian food.
I am, however, not lukewarm about this meatloaf, which had both The Young One and The G Man quite happily eating spinach – and Jolly eating goat, even if she didn’t know it. 😛 (I’m loving the ground goat, if you haven’t noticed.) This is one of those dishes that Beloved and I will argue over who gets the leftovers for lunch today, we all enjoyed it so much.
You don’t have to use ground goat, of course – you can substitute it with any ground meat you like. Same goes for the ground pork, but I encourage you to use the pound of hot Italian sausage (use turkey sausage if you do not eat pork). And the marinara is also a must; I suppose you can use a jarred sauce if you want, but why? It is super simple to make, as my friend Gretchen (who is an excellent cook) will tell you – in fact, it is her recipe I used.
And it is delicious.
Which is saying something, coming from me.
Note: I used a sheep’s milk pecorino romano cheese for this dish, but any hard Italian cheese would work well.
- 1 pound ground goat
- 1 pound ground pork
- 1 pound hot Italian sausage
- 2 large eggs
- 1 cup tomato sauce
- 1/2 medium onion, finely chopped
- 1 cup pecorino romano cheese, shredded
- 2 cups spinach, finely chopped (measure before chopping)
- 1 1/2 teaspoons kosher or sea salt
- 2 cups [url href=”http://secondblooming.typepad.com/second-blooming/2012/01/make-ahead-monday-turkey-artichoke-spinach-stuffed-shells.html” target=”_blank”]Marinara sauce[/url]
- Preheat the oven to 350 F. Place a wire baking rack over a 9″ x 13″ glass baking dish.
- In a large bowl thoroughly, but gently, combine all ingredients except the marinara sauce using your hands. Carefully form two loaves on the wire baking rack.
- Bake for about an hour, or until the internal temperature of the meat loaves reaches 150 F on an instant read thermometer. Remove from oven and allow to rest for 5 minutes before slicing.
- Serve with the marinara sauce.
- Nutrition (per serving): 405 calories, 29g total fat, 142mg cholesterol, 1216.6mg sodium, 727.9mg potassium, 5.5g carbohydrates, 1.3g fiber, 3.5g sugar, 29.5g protein.