Based on Mark Bittman’s meatloaf
To mince the parley, onion, and garlic, you just roughly chop the onions into about the size of the garlic gloves, then add the three in the food processor and pulse it for four/five times, then let it run until the parley is like rice grain sizes (so not too small). Make sure you scrape everything out; there isn’t a lot.
- 10-oz chopped spinach (probably easiest with frozen, in which case you need to dump it in boiling water until the water starts to boil again, then pour it through a metallic sieve)
- 1/2 cup quick oatmeal
- 1 cup plain bread crumbs, preferably fresh
- 1/2 cup milk (if you skip this you need another egg)
- 2 pounds mixed ground meats: beef , veal, lamb , and/or pork
- 2 egg, lightly beaten
- 1 carrot, minced along with the rest below in a food processor
- 1 thumb of ginger, skin scraped off with edge of spoon, dried surface sliced off
- 1/4 cup minced fresh parsley leaves
- 1 Tbsp of hardy herbs
- 1/2 onion, minced
- 1/2 teaspoon minced garlic (I think that’s about two cloves)
- 1/2 cup freshly grated Parmesan cheese,
- Salt and freshly ground black pepper to taste
- 3 slices bacon optional but good, especially if the meat is very lean
- If using milk, soak the bread crumbs and quick oatmeal in the milk until the milk is absorbed, about 5 minutes.
- After you have minced the stuff in the food processor, preheat the oven to 350.
- Mix together all ingredients except bacon. Don’t overmix. Just don’t leave any big clumps of meat without the “glue” (starchy stuff and egg). Shape the meat into a loaf in a baking pan; top with bacon if you like.
- Bake 60-90 minutes, basting occasionally with rendered pan juices. When done, meat loaf will be lightly browned and firm, and an instant-read thermometer inserted into the center of a meat loaf will read 160 F in the thickest parts, check after 1 hr.