Messy Meatloaf/Stuffed Meatloaf

OK, so I found a couple of really cool recipes for this and thought it sounded and looked really yummy because we are pretty much suckers for anything Italian. Mine was most similar to Messy Meatloaf from Jersey Girl Cooks , but I originally found it through Stuffed Turkey Meatloaf from Full Bellies, Happy Kids. Anyway, I wanted to credit my inspirations and am also including the pic from Jersey Girl, since that's what mine looked like. I like my meatloaf to be soft, moist and juicy, so I use sauce and more filler in the meat mixture, so it's the consistency of a good Italian meatball, rather than a burger patty, but if you are more the meat type, by all means reduce the breadcrumbs and the sauce! Anyway, it was quite delicious and it is going in "the rotation". Since it has a veggie in it, I just served with a salad, but garlic parm mashed 'taters would be really good with it in retrospect. Here goes, give it a try - I think you will like it...

Messy Meatloaf

• olive oil
• 3 cloves garlic, minced
• 1 package fresh baby spinach (6-10 oz - whatever your store carries will do just fine)
• 1 small can diced tomatoes, drained well (you could easily omit this, but since the original recipe called for mushrooms and Richard hates them, I wanted something else with the spinach)
• 2 c spaghetti sauce, divided (I use the cheapy Hunt's -Traditional flavor)
• 1.5 - 2 c shredded mozzarella cheese, divided (I use part skim mozzarella to save on calories, but used all 2 cups, you know I love my cheese)
• .5 c Italian blend cheese (you could easily omit, but I pretty much keep this on hand because I love it so much in my Italian recipes)
• 1 .5 lbs ground turkey
• 1 egg, lightly beaten
• 1 cup Italian style bread crumbs
• 1 tbs dried Italian seasoning
• salt & pepper to taste
  

Preheat oven to 350. Saute garlic quickly in olive oil and add spinach to "wilt" (don't let it get all goopey here people). Remove from heat and add approx 1/2 cup of spaghetti sauce, 1/2 c mozzarella cheese and 1/4 cup Italian blend cheese, and toss to combine. Set aside.

In a bowl, combine the turkey, egg, bread crumbs, and seasoning. Add 1/2 cup of both spaghetti sauce and mozzarella. Mix well. *Adjust sauce and bread crumbs for your desired consistency by adding a little bit at a time. Add 2/3 of mixture to a lightly greased Pyrex. Flatten out the center to make a slight well (I left about a 1/2' lip on the sides. Spread spinach mixture in "well". Top with a little more cheese if desired (I did). Top with remaining meat mixture, and press around edges to "seal" and shape it like a loaf (if you like). I just used the side of my spatula/spoonula thing to do this. Spread remaining spaghetti sauce over top and sprinkle with remaining cheese. Bake at 350 for approximately 35 minutes or until meat thermometer reaches 165. Remove from oven and let rest for about 5-10 minutes before serving, or it is TRULY "Messy Meatloaf"! :-)

I hate spinach

OK, not really but have you ever been stupid enough to try a new recipe before taking a dish to a dinner party. EVERYTIME I do this, I regret it. When will I learn?

We were going to meet have dinner at Scott and Stacy's house with a bunch of friends. I was the last one to sign up for something to bring, so I had a tough time deciding on a side that would be good with beef tenderloin and parmesan potatoes and then I thought of creamed spinach. I've made it as well as spinach souffle in the past and always loved it, so why not? That would be fine if I hadn't thought that I could improve my existing recipes by using the Ruth's Chris Creamed Spinach recipe (they publish all of their recipes on their website), but now I'm convinced that it is just a sick joke because if I had served the creamed spinach as published, it would have been a bland, dry mess.

Since my previous spinach recipes took 20 minutes max from start to finish and I wanted to have warm food when I arrived at Stacy's, I waited until the last minute to make my spinach. And to add insult to injury, I had already added my spinach to the roux when I realized it was going to be a monumental failure. Anyway, long story short I ended up having to empty my 'fridge of any and all dairy (with the exception of Velveeta), just to make it salvageable. Lucky for me I keep garlic on hand because without fresh garlic, it would have had the flavor of old socks. So the moral of this story my friends, is to NOT EXPERIMENT before dinner with friends and under NO circumstances should you trust any recipe on R.C.'s website!

Here's my stand by recipe with no certain measurements because good creamed spinach is just easy and there's no need to measure.

EASY SCHMEEZY SPINACH

• olive oil or butter (no substituting with a spread please)
• 2 packs frozen chopped spinach, thawed and well drained
• fresh garlic
• minced onion
• Salt and pepper to taste
• 4-8 oz cream cheese (reduced fat OK, but no fat free)
• 4-8 oz milk or half and half
  

Heat olive oil on medium high, lightly saute garlic and minced onion
Add spinach and continue to saute until spinach no longer has a "raw taste" (about 7-10 minutes)
Add equal parts cream cheese and milk (or half and half), until you reach desired consistency.

Sprinkle with fresh grated parmesan cheese before serving.

For a good souffle or casserole, add 2 eggs lightly beaten with a little milk and bake for 15-20 minutes until set.