FLORENTINE MEATLOAF
From A Taste of Italy (1996) by The American Cooking Guild: "When 14-year-old Catherine de Medici left Florence to marry King Henry II of France, her entourage of chefs encountered spinach for the first time. From then on, they referred to dishes with spinach as florentine, which means 'bed of spinach' in French. This moist spinach and beef loaf tastes even better topped with marinara sauce."
Provided by Heather3271
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Heat oil and saute onion, garlic, and fennel seed 2 minutes, stirring constantly.
- Combine with the remaining ingredients.
- Shape mixture into a log and place in a shallow casserole dish or loaf pan. Top with marinara.
- Bake 75 minutes or until the thermometer registers 170 degrees.
- Cool 10 minutes, then serve.
MEATLOAF FLORENTINE WITH TOMATO-BASIL SAUCE
PHILADELPHIA Tomato & Basil Cooking Crème makes this Florentine-style meatloaf as easy to make as it is delicious.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Whisk 1/2 cup pasta sauce, Neufchatel, and milk until smooth; reserve 1/4 cup Neufchatel mixture. Mix remaining Neufchatel mixture with all remaining ingredients except remaining pasta sauce until well blended.
- Shape meat mixture into 8x4-inch loaf in shallow foil-lined pan.
- Bake 50 min. to 1 hour or until done (160ºF). Let stand 10 min. before removing from pan to serve. Meanwhile, cook reserved Neufchatel mixture and pasta sauce in saucepan on medium heat 5 min. or until heated through, stirring occasionally.
- Slice meatloaf. Serve topped with sauce.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g
MEATLOAF FLORENTINE
I had some spinach for a salad, but I can never finish those big bags before they turn slimy, so this recipe from meals.com was the perfect way to use the rest of the spinach. The recipe calls for frozen spinach, but fresh works just fine, 2 or 3 cups of it, chopped up in the food processor. I also used 1/3 cup Italian seasoned bread crumbs in place of the bread slices, the ingredient list, however, is being posted in it's original state.
Provided by Kay D.
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
- In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined.
- Press meat mixture onto a sheet of wax paper, making a rectangle approx.
- 8 x 10 inches.
- Spoon spinach over half.
- Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out.
- Fold meat over so that spinach and cheese are inside.
- Pinch edges to seal.
- Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain.
- Top with remaining tomato sauce and the parmesan cheese.
- Bake, uncovered, for 1 hour.
- Let rest for 5 to 10 minutes before slicing.
- (try the leftovers on a sandwich or kaiser roll).
Nutrition Facts : Calories 284.5, Fat 16.6, SaturatedFat 7.2, Cholesterol 66.9, Sodium 697.9, Carbohydrate 10.8, Fiber 3.1, Sugar 3.1, Protein 23.3
SAVORY MEATLOAF WITH TOMATO
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place the onions in a heavy skillet, preferably nonstick. Cover and cook on low heat about 10 minutes, until the onions are soft and just beginning to brown. Stir in the garlic and cook a minute or so longer. Remove one-third of this mixture from the pan and set aside.
- Add one-third of the tomatoes to the pan and cook about five minutes, until the excess liquid has evaporated. Transfer mixture to food processor and process to chop very fine.
- Place the finely chopped onion mixture in a bowl and mix well with the bread crumbs, the beef, the egg, oregano, half the parsley, the red pepper and salt and pepper. Form the mixture into a loaf and place in a shallow baking dish. Bake 90 minutes.
- While the meatloaf is baking, return the reserved onion mixture to the skillet. Add the remaining tomatoes and the olive oil. Simmer over medium heat about 10 minutes. Add the reserved parsley and season to taste with crushed red pepper, salt and freshly ground black pepper. Set this sauce aside until you are ready to serve the meatloaf, then reheat the sauce and serve it alongside.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 27 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 1 gram
MEATLOAF FLORENTINE
Although your mom's meatloaf will always hold a special place in your heart, our Meatloaf Florentine will make a new space in your heart. This Healthy Living recipe combines ground turkey, red peppers, spinach, mozzarella and other traditional meatloaf ingredients for a tasty Meatloaf Florentine.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix first 5 ingredients just until blended; press into 12x10-inch rectangle on sheet of waxed paper.
- Combine remaining ingredients; spread over turkey mixture to within 1/2 inch of edges. Roll up, starting at one long side. Place, seam side down, in foil-lined shallow pan sprayed with cooking spray.
- Bake 1 hour or until done (165°F). Let stand 10 min. before slicing to serve.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
TOMATO-BASIL MEATLOAVES
Make four mini loaves and freeze 'em, and you can have a hearty main dish at a moment's notice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, beat eggs. Stir in all remaining ingredients until well blended. On large sheet of waxed paper, shape mixture into 4 (6 1/2x3-inch) loaves. Wrap 3 meatloaves tightly in heavy-duty foil; freeze up to 2 months.
- Place 1 loaf in ungreased shallow baking pan; bake 40 to 50 minutes or until thoroughly cooked in center and meat thermometer reads 160°F. Let meatloaf stand 5 minutes before serving.
- To thaw frozen meatloaf, place in refrigerator for 24 hours, or unwrap and place on microwavable plate; microwave on Defrost about 10 minutes or until thawed. Bake meatloaf as directed above.
Nutrition Facts : Calories 280, Carbohydrate 11 g, Cholesterol 150 mg, Fat 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1/8 of Recipe, Sodium 460 mg, Sugar 5 g, TransFat 1 g
MEATLOAF WITH TOMATO CHIPOTLE SAUCE
What makes this meatloaf so good? The addition of tomato chipotle and olive oil soup yields incredibly moist and flavorful meatloaf. This is classic comfort food at its best!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees F. Thoroughly mix the beef, 1/2 cup soup, the onion, bread crumbs, egg, salt and black pepper in a large bowl. Place the beef mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
- Bake for 1 hour 10 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
- Heat 2 tablespoons pan drippings, the remaining soup and the water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve with the meatloaf.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 13.2 g, Cholesterol 94.2 mg, Fat 15.1 g, Fiber 0.9 g, Protein 21.6 g, SaturatedFat 5.7 g, Sodium 539.5 mg, Sugar 1.1 g
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