Superior Meatloaf with Three Cheeses
November 1st, 2009
I prepared this meatloaf recipe for a New Year’s Eve buffet along with Basil stuffed Roast Loin of Pork and Leg of Lamb. All of these meats can be served at room temperature, which is great for a party. This was wonderful that particular New Year’s Eve, as we lost electricity in the early afternoon due to an ice storm. We lit the house with candles and had fires in all the fireplaces, and asked guests to dress in warm clothing. We had so much fun that when the light came on close to midnight, the guest requested we leave them off. In the next weeks I will post some more of these recipes so you can start planning your own New Years Eve event.
Makes 12 servings (but not if it is the only entrée)
Ingredients:
Butter
Breadcrumbs
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, chopped
2 cups fresh spinach stems removed, washed, dried and chopped
½ cup grated Parmesan cheese
1 tsp parsley, dried or 2 T fresh
2 eggs, lightly beaten
3 slices Italian or French white bread, soaked in ½ cup of milk 5 minutes, drained and squeezed
2 tsp salt
Freshly ground pepper
1 cup cubed Mozzarella cheese
1 cup slivered Gruyere cheese
Directions:
Butter a 12×4x2½ inch baking pan, sprinkle with crumbs, and shake out excess.
Combine all other ingredients, except cheeses in large bowl and blend. Preheat oven to 350 degrees F. Divide mixture in 3 parts. Put first portion in bottom of pan, make sure meat touches sides. Sprinkle with mozzarella, add another portion, and sprinkle with Gruyere. Add remaining portion and pat down to sides of pan. Sprinkle with bread crumbs, dot with butter. Bake for about an hour. Remove from pan, serve hot or cold.
