Spinach & Veal Meatloaf

By [e-mail]

Great for St. Patrick's day because it turns out green (from the spinach),
Very moist, makes great cocktail meatballs (hot or cold) and sandwiches.

Ingredients

• TANGY MUSTARD SAUCE:
• 2 Tablespoons salad oil
• 1 Medium-size onion (minced)
• 1-1/2 Teaspoons dried rosemary leaves (crushed)
• 1-1/2 Teaspoons salt
• 1/2 Teaspoon ground black pepper
• 1 10 oz. package fresh spinach finely chopped
• (or you can use thawed frozen spinach - personally, I don't like to)
• 2 Pounds 93% extra lean ground turkey (or you can use ground Veal, your choice)
• 1 Pound 93% fat free ground beef
• 3/4 Cup seasoned dried bread crumbs
• 2 Jumbo eggs
• 1 Cup Mayonnaise or Miracle Whip Salad Dressing
• 1/4 Cup Honey Dijon Mustard
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon lemon juice

Preparation

Step 1

1. In 10" skillet over medium-high heat, in hot salad oil, cook onion, rosemary, salt and pepper until onion is tender. Stir occasionally. Remove skillet from heat.

2. Preheat oven to 350 degrees (if using frozen spinach, squeeze thawed spinach dry). In large bowl, mix spinach, onion mixture, ground turkey, ground beef, bread crumbs and eggs until well blended.

3. In 13x9" baking pan, shape meat mixture into a 9" x 5" loaf, pressing firmly. (I make 2 loaves)

4. Bake meat loaf 1-1/4 hours at 350 degrees. When meat loaf is done, with 2 pancake turners, carefully place meat loaf on a platter. (If serving as an appetizer, chill at least 3 hours before with Tangy Mustard Sauce.)


TANGY MUSTARD SAUCE:

1. In small bowl, mix Mayonnaise, honey dijon mustard, worcestershire sauce and lemon juice until well blended.

2. Chill sauce.

Note that this meat loaf can be served hot immediately after it's finished cooking or it can be served chilled. It's very good either way. You can also make cocktail meatballs using this recipe and serve chilled at a party with cooked tortelini's.