Meatloaf with spinach

(Julia cumes for the boston globe)
January 14, 2009

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Serves 6

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 package (10 ounces) frozen chopped spinach, thawed, excess water squeezed out
2 pounds ground beef
2 eggs
1/2 cup dry bread crumbs
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
Black pepper, to taste
1. Set the oven at 350 degrees. Have on hand a 9-by-13-inch glass or ceramic baking dish.

2. In a skillet, heat the oil over medium heat. Add the onion and cook, stirring often, for 6 minutes or until softened. Add the garlic and cook for 30 seconds more.

3. Stir in the spinach and cook, stirring, for 5 minutes. Remove the pan from the heat; leave to cool.

4. In a large bowl, combine the ground beef, eggs, bread crumbs, Parmesan, salt, and pepper. Stir in the spinach mixture until thoroughly blended.

5. Shape the mixture into a rectangular mound, 3 inches high. Bake for 50 to 60 minutes or until the meat is cooked through. Adapted from "Table Talk"