Spinach and Shallot Stuffed Meatloaf

Spinach and Shallot Stuffed Meatloaf
with brown sugar glaze

For brown sugar glaze:
½ cup ketchup
4 Tbsp brown sugar
2 tsp apple cider vinegar
½ tsp chipotle pepper flakes

Whisk together all ingredients in a small bowl, set aside.

1 lb ground beef
2 egg yolks
½ tsp salt
½ tsp minced fresh or dried garlic
1tsp Italian herbs, chopped
2 tsp Dijon mustard
¼ cup breadcrumbs
2 Tbsp butter
1 shallot sliced thin
2 cups fresh spinach

1. Preheat oven to 395 degrees.
2. Prepare a broiler pan by brushing grill with olive oil and filling basin with 2 cups water. Place grill on basin. 
3. Mix first seven ingredients in a large bowl.
4. Form into two long loaves; match width to broiler grid.
5. Position loafs along grid (allows fat to drain and steam to rise, keeping loafs moist). Cover loosely with aluminum foil bake for 30 minutes.
6. Meanwhile, heat butter in a skillet. Cook shallots over low heat until translucent.
7. Remove meatloaf from oven. Slice loaves in half. Sandwich shallots and fresh spinach between layers. Top with glaze. Return to oven uncovered for 15 minutes.
8. Serve hot.


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