I feel I ought to tell you something before sharing this recipe.  Before this year, I had absolutely no idea what meatloaf actually was.

Really. It’s not (as far as I’m aware) something that’s popularly eaten in Scotland.  I had heard about it on American TV programmes and films and, in my head, I had a vague notion that it might be a loaf of bread with flecks of mince through it and that didn’t sound terribly appealing.  Turns out it’s more like a huge sliceable burger.  Hmmm, that doesn’t sound particularly appetising either, now that I write it down…

Well, fellow meatloaf virgins, you’re going to have to just trust me on this one: it’s good.  Especially when bulked out with lots of veg like this one is and served with a smokey tomato & paprika sauce (this but with a teaspoon of smoked paprika and a glug of red wine).

Spinach & Garlic Meatload

(Adapted from The New York Times Cookbook)

(serves 4 – with enough leftover for a couple of rolls)

500g spinach

1 onion, finely chopped

2 celery sticks, finely chopped

Olive oil

6 garlic cloves, finely chopped

250g minced beef

250g minced pork

1/2 tspn nutmeg

1 slice of bread, whizzed into breadcrumbs

1 egg

A generous sprinking of salt & pepper

• Heat a little oil in a frying pan and add the onion and celery.  Cook until the onion is translucent then add the garlic.  Stir then set aside to cool while you…
• Drop the spinach into a pan of boiling water and pop the lid on.  Leave for a minute to wilt then drain.  Cool slightly then squeeze as much moisture as you can out of the spinach then chop roughly.
• Add the spinach, onion mixture, meats, breadcrumbs, spices  and egg  into a bowl.  Season well then mix together well using your hand.   I recommend testing the seasoning by frying a tiny ball of the mixture in the frying pan and tasting to see if you need more salt or pepper.
• Shape the mixture into the shape of a slightly deflated American football then wrap in bacon rashers.
• Place on a baking tray and cook in a 180 oC oven for 1hr 15 mins.
• Cool for 10 mins then slice.  Serve with a plain or smokey tomato sauce.
• Roast in a …. oven for….
• Remove from oven and let rest for 10 mins.  Slice thickly and serve topped with the smokey tomato sauce.