Spinach And Pine Nut Meatloaf Recipes

SPINACH AND PINE NUT MEATLOAF

Steps:

• Heat oven to 350°F. Mix all ingredients. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches.
• Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 to 1 1/4 hours or until thermometer reads 160°F (170°F if ground pork is used). Let stand 5 minutes; remove from pan.

ORZO WITH SPINACH AND PINE NUTS

Steps:

• Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
• In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
• In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.

SAUTEED SPINACH WITH TOASTED PINE NUTS

Steps:

• Heat 1 tablespoon oil and 1 garlic clove in a 12-inch straight-sided skillet over medium-high heat, until garlic is golden, about 3 minutes. Add a quarter of the spinach, and cook just until it wilts, about 2 minutes. Transfer to a colander; drain. Repeat with remaining oil, garlic, and spinach.
• Transfer spinach to a bowl. Season with salt and pepper. Squeeze lemon over spinach, and top with pine nuts.

MARSHALL FIELD'S MEATLOAF WITH RED PEPPER SAUCE

Steps:

• Meatloaf:.
• Preheat oven to 350 degrees.
• Finely crush croutons and combine with broth in small bowl. Let stand 10 minutes.
• Heat oil in skillet. Add onions and cook over medium heat 8 to 10 minutes or until soft. Set aside.
• In large bowl, beat eggs. Mix in pesto, pine nuts, Worcestershire sauce, seasoned salt and pepper.
• Add meat, spinach, cooked onion and crouton mixture. Mix well.
• Place mixture in bread pan and bake 1 hour and 15 minutes. Let stand 10 minutes before slicing.
• Remove from pan and slice.
• Serve topped with sauce.
• Sauce:.
• Rub saucepan with garlic. Discard clove.
• Melt 4 tablespoons butter over low heat.
• Add flour and stir until blended. Stir in beef broth.
• Stirring constantly, cook sauce until it comes to boil. Add salt, pepper and Worcestershire sauce.
• Remove from heat, stir.
• Melt remaining 2 tablespoons butter in medium skillet.
• Add bell pepper and cook over medium heat 5 minutes or until it begins to soften.
• Add to reserved brown sauce.
• Adjust seasonings as needed and heat through.

SIMPLY DIVINE MEAT LOAF WITH SPINACH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix the ground beef, eggs, sour cream, Worcestershire sauce, dry onion soup mix, Parmesan cheese, salad dressing, bread crumbs, and spinach. Transfer to a 5x9 inch pan, and cover with aluminum foil.
• Bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to a minimum internal temperature of 160 degrees F (70 degrees C). Let stand 5 minutes before slicing.

SPINACH MOZZARELLA MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix the beef, spinach, bread crumbs, 1 1/2 cups cheese, and eggs. Transfer to the prepared loaf pan.
• Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C). Top with remaining cheese to serve.

MAD ABOUT "MEAT" LOAF

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-4 minutes or until wilted. Drain and squeeze dry., In a large bowl, combine 3/4 cup cheddar cheese, carrots, bread, eggs, zucchini, 1/4 cup tomato sauce, Parmesan cheese, onion, flaxseed, walnuts, oil, garlic, seasonings and spinach. Pat into a greased 8x4-in. loaf pan; top with remaining tomato sauce., Bake, uncovered, at 325° for 45 minutes. Sprinkle with remaining cheddar cheese. Bake 4-7 minutes longer or until heated through and cheese is melted. Let stand for 5 minutes before slicing.

SPINACH WITH PINE NUTS & GARLIC

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

SAUTEED SPINACH WITH PINE NUTS

Steps:

• toast pine nuts lightly in pan and set aside. Watch carefully these are easy to burn!
• In large skillet warm olive oil then add garlic. Cook garlic just until it starts to pop then add spinach and lemon juice.
• Keep tossing spinach and as it starts to wilt and add in pine nuts; add light sea salt and cracked pepper to taste.
• You want to cook spinach until it's just completely wilted, but not until it's mush. Turn off heat, add grated cheese and toss lightly as it melts. Remove from pan to serving dish and top with a little more grated cheese and you're ready to go.