About the Dish

  • Spinach


  • Carrot


  • Farm Eggs

    Farm Eggs

  • Pecorino Romano Cheese

    Pecorino Romano Cheese

  • Italian Dried Herb Blend

    Italian Dried Herb Blend

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Provolone Cheese

    Provolone Cheese

  • Tomato Ketchup

    Tomato Ketchup

  • Polenta


  • Mixed Mushrooms

    Mixed Mushrooms


MISE EN PLACE. • Heat oven to 350° F. • Grate carrot. • Discard tough mushroom stems; thinly slice caps. • Discard any tough spinach stems.
Place about 1 loosely packed cup spinach (1/4 of the total amount) and carrot in a small saucepan. Sprinkle with 1 tablespoon water. Cook over medium-high heat, stirring constantly, until wilted, 1 to 2 minutes. Set aside to cool.
In a medium bowl combine egg, 3 tablespoons pecorino, Tuscan seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Stir well. Add beef, and mix only until incorporated, taking care to not overwork or compact the meat. (Your hands might work best for this.)
Spread a sheet of plastic wrap on a clean work surface. Set a cast-iron (or other oven-proof) skillet next to your work area. Spoon the meat mixture onto the plastic, and pat it into an 8- by 5-inch rectangle that is about 1/2 inch thick.
Squeeze the spinach and carrots tightly to remove all the liquid. Shake them loose, and place a thin row of the vegetables down the center of meat mixture. Cover vegetables with provolone.
Lift the bottom edge of the plastic wrap, and use it as a guide to lift the meat up and over the filling. Lift the plastic out of the way as you roll the meat into a log. Do not get any wrap inside the roll. Gently lift roll, and place it seam-side down in skillet. Remove the plastic wrap. Spread ketchup over the top and sides of the roll.
Place skillet in oven, and bake meatloaf until it is cooked through (the center of the meat should be 155° F, and cooking juices should no longer run pink), 20 to 25 minutes. Remove skillet from oven, and carefully transfer meatloaf to a cutting board or plate to rest.
While meatloaf cooks: • Heat 2 cups water in a saucepan over high heat. • When water is almost to a boil, add polenta, and stir vigorously with a whisk. Reduce heat to low, and continue to stir to ensure that polenta does not clump or stick to bottom of pot. Cook, stirring occasionally, until polenta is tender and smooth, about 12 minutes. • Stir in 1 tablespoon olive oil. Taste and adjust seasoning as desired. • Remove from heat, and cover to keep warm.
Using oven mitts, place the skillet on the stove top. Add mushrooms, and stir with a high-temp spatula to coat them in the hot oil and scrape up the pan drippings. Cook without disturbing until mushrooms are browned on the bottom, about 2 minutes. Flip and brown on second side, 2 minutes more. Stir in remaining spinach and cook until wilted, about 1 minute more.
• Uncover polenta, and if needed stir in a bit of water to return to desired consistency. • Thinly slice meatloaf. • Serve with polenta and sautéed mushroom-spinach mixture. Sprinkle with remaining cheese as desired, and enjoy!