
Rolled Spring Meatloaf

Clinton Kelly's No-Bake Banana Toffee Pie With Pretzel Crust + R…

Sheet-Pan Meal: Korean-Style Chicken & Veggies + Remember The Ti…

Jason Biggs' Wife Jenny Mollen Adorably Crashes His Interview Wi…

Cherries Wild Host Jason Biggs On Wife Jenny Mollen: I Keep Her …

How To Make a "Pari"rita | John Cusimano

How To Make Moroccan Donuts (Sfenj) With Orange Zest, Honey + Pi…

See Inside The Closet Of Missy Elliott + Jay-Z's Stylist | June …

Michael Peña: "Tom & Jerry" Director Tim Story Hired Puppeteers …

Celebrity Stylist June Ambrose's Words Of Wisdom On Clothes Gett…

Spring Cleaning Tips For Pets That You Might Not Know | NatGeo W…

How To Make Pulled Chicken Paprikash with Egg Noodles | Rachael …

Jason Biggs On Hosting The New Game Show "Cherries Wild" + Rach'…

Rachael Shares Update On Muttville Senior Dog Rescue + February …

How To Make Italian Baked Eggplant with Parmesan (Melanzane di P…

"Superstore" Star Lauren Ash Opens Up About Series Coming to End…

Luxe Deals From Rue La La: Cashmere Pashmina, 18-Piece Towel Set…

Rach's Rotisserie Chicken & Egg Noodle Casserole + Michael Peña …

Board and Batten Wall Trend: How To DIY a Removable Board & Batt…

Freddie Prinze Jr. On Call From Brian Austin Green That Convince…

How To Install Removable Sconce Light Fixture With Velcro (No Dr…
Ingredients
- 2 to 2 1/2 pounds ground lamb or beef
- Salt and pepper
- 4 cloves garlic, finely chopped or grated
- 1 loosely packed cup finely chopped mint and parsley leaves
- 1 teaspoon red pepper flakes (optional)
- About 1 cup fine breadcrumbs (I use Buon Italia), toasted
- A fat splash milk (about 1/4 to 1/3 cup)
- 1 egg
- EVOO – Extra Virgin Olive Oil, for drizzling plus 3 tablespoons, divided
- 1 bunch spring onions, chopped, whites and light greens or 3 large shallots, chopped
- 1 pound farm/medium-leaf (not baby) spinach, coarsely chopped
- About 1/8 teaspoon freshly grated nutmeg
- Zest and juice of 1 lemon
- 1 1/2 to 2 cups feta cheese, crumbled
Yield
Serves: 8 servings
Preparation
Preheat oven to 375°F.
Place meat in a large mixing bowl and season with salt and pepper. Add garlic, herbs, red pepper (if using), breadcrumbs, milk, egg and a fat drizzle of EVOO. Mix well with your hands then transfer to a piece of parchment paper. Form meat into a large rectangle 1-inch thick.
Heat 1 tablespoon EVOO in a skillet over medium-high heat. Add onions or shallots and season with salt and pepper. Stir 2-3 minutes then wilt in spinach. Season with salt, pepper and nutmeg, stir in lemon zest and juice then drain off excess liquid and let cool.
Cover the meat with an even layer of the cooled spinach, leaving a few inches of meat uncovered at one end to seal the loaf. Top the spinach with feta crumbles.
Use the parchment paper to help you wrap and roll the loaf then press into even shape to set. Place on a clean parchment-lined baking sheet and roast about an hour to an internal temperature of about 150°F. Let stand 10-15 minutes before slicing.
Serve topped with Lemony Gravy with a side of grilled asparagus and spring onions.
MORE:
Rolled Meatloaf with Broccoli Rabe, Provolone and Cherry Peppers
Beef and Bacon Meatloaf
Stuffed Cabbage Cake with Sausage