- 6
- 60 mins
Ingredients
- MEAT; LOAF
- 2 tablespoons extra-virgin olive oil
- 2 cups finely chopped onions
- 2 tablespoons minced garlic
- 1 cup fresh bread crumbs*
- 1/2 cup milk
- 1 lb. ground beef; (80% lean)
- 1 lb. bulk mild Italian sausage
- 2 (9- or 10-oz.) pkg. frozen chopped spinach; thawed, squeezed dry
- 2 eggs, beaten
- 1 cup Parmigiano-Reggiano cheese; grated
- 2 teaspoons fresh rosemary; chopped
- 1 teaspoon pepper
- 3/4 teaspoon salt
- 8 oz. fontina or provolone cheese; cut into 3x1/2-inch strips
- SAUCE
- 2 tablespoons extra-virgin olive oil
- 1/4 cup carrot; chopped
- 1/4 cup chopped celery
- 1/4 cup shallots; minced
- 1 teaspoon minced garlic
- 1 (14.5-oz.) can Italian-seasoned diced tomatoes
- 1/3 cup water
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preparation
Step 1
1. Heat oven to 350?F. Heat 2 tablespoons oil in medium skillet over medium heat until hot. Cook onions 4 minutes or until soft. Add 2 tablespoons garlic; cook 30 seconds or until fragrant. Place in large bowl; cool.
2. Combine bread crumbs and milk in small bowl; let stand 15 minutes. Squeeze and discard excess milk from bread. Add bread and all remaining meat loaf ingredients except fontina cheese to bowl. Gently combine until well-blended.
3. Form half of the mixture into 14x5-inch rectangle on large rimmed baking sheet. Arrange fontina cheese lengthwise down center of meat, leaving 1-inch border on edges. Cover with remaining meat mixture, making sure edges are well-sealed. Plump up loaf with your hands.
4. Bake 1 hour to 1 hour 15 minutes or until internal temperature reaches 160?F. Let stand 10 minutes before slicing.
5. Meanwhile, heat 2 tablespoons oil in medium saucepan over medium heat until hot. Cook carrot, celery, shallots and 1 teaspoon garlic, covered, 6 to 10 minutes or until softened, stirring occasionally. Add tomatoes and water; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in 1 teaspoon rosemary and 1/4 teaspoon each salt and pepper; cook 5 minutes. Puree in blender or food processor, adding additional water if too thick. Serve warm over meat loaf.