|2 servings||calories per servings 700||protein serving 41 g||carbs per serving 57 g||total fat per serving 32 g|
With sweet shredded carrots, tender baby spinach and gutsy provolone swirled through, the bold flavor of this meatloaf roll will surprise you in all the best ways. It’s served with creamy polenta and sautéed mushrooms and greens for a comforting dish only a loving hand could prepare.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||14 g|
|Trans Fat||0 g|
|Total Carbohydrates||57 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Heat oven to 350° F.
• Grate carrot.
• Discard tough mushroom stems; thinly slice caps.
• Discard any tough spinach stems.
Place a small saucepan over medium-high heat. Add carrot and about 1 cup spinach. Sprinkle with 1 tablespoon water. Cook, stirring, until spinach is wilted, 1-2 minutes. Remove from heat.
• In a bowl, combine egg, Pecorino, Italian spice, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
• Add beef. Mix with your hands until incorporated, taking care to not overwork or compact the meat.
• Spread a sheet of plastic wrap on a clean work surface.
• Transfer meat to plastic. Pat into an 8x5-inch rectangle, about 1/2-inch thick.
• Squeeze all liquid from spinach and carrot.
• Place a thin row of 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 roll meat up and over the filling. (Lift plastic out of the way as you roll the meatloaf. Do not get any wrap inside the roll.)
• Gently lift roll. Place it seam-side down in an ovenproof skillet. Discard plastic wrap.
• Spread ketchup over top and sides of the roll.
• Transfer skillet to oven. Bake until meatloaf is cooked through and juices run clear, 20-25 minutes.
• Remove skillet from oven. Carefully transfer meatloaf to a cutting board or plate to rest. Reserve skillet.
While meatloaf cooks:
• Place a saucepan over high heat. Add 2 cups water.
• When water boils, whisk in polenta. Reduce heat to low. Cook, stirring occasionally, until polenta is tender and smooth, 12-15 minutes.
• Stir in 1 tablespoon olive oil. Taste and adjust seasoning as desired.
• Remove from heat. Cover to keep warm.
• Place meatloaf skillet over medium-high heat. Add mushrooms, and stir to coat in pan drippings. Cook without disturbing until mushrooms are browned on bottom, 2-3 minutes.
• Flip, and cook without disturbing until browned on bottom, about 2 minutes.
• Stir in remaining spinach. Cook until wilted, about 1 minute.
• Uncover polenta. Adjust consistency as desired with a bit of hot water.
• Slice meatloaf.
• Divide polenta and meatloaf between 2 plates. Serve with mushroom-spinach mixture, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...