Best 2 Cobb Style Meat Loaf Spinach Salad With Dijon Dressing Recipes

Indulge in a culinary masterpiece with our Cobb-Style Meat Loaf and Spinach Salad with Dijon Dressing. This tantalizing main course and refreshing salad duo will leave your taste buds dancing. The meatloaf, a classic comfort dish, is elevated with a medley of vibrant ingredients, including ground beef, sausage, crisp bacon, and an array of aromatic herbs and spices. Accompanying this hearty creation is a crisp and refreshing spinach salad, tossed in a tangy Dijon dressing that perfectly complements the richness of the meatloaf. Each bite is a harmonious blend of flavors and textures, making this meal an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH LOAF

Spinach Loaf image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan
3 large eggs, at room temperature, beaten
1 cup whole milk
Four 3/4-inch-thick slices rustic bread, crusts removed, torn into 1-inch pieces
1 small onion, chopped
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 pounds spinach leaves
1 cup grated Parmesan
1/2 teaspoon ground nutmeg
4 hard boiled eggs, peeled

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
Place the eggs and milk in a large bowl. Add the bread and stir to combine.
Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.

BASIC COBB SALAD

Basic Cobb Salad image

The Brown Derby restaurant, which opened its doors in 1929, was as famous a part of Hollywood's golden age as Mann's Chinese Theater or Schwab's drugstore. It was a meeting place and hangout for such stars as Cecil B. DeMille, the Barrymores, and Rudolph Valentino, as well as many Hollywood hopefuls. According to legend, the Brown Derby made a lasting contribution to American cuisine when its manager, Bob Cobb, fixed a late-night meal from leftovers he found in the kitchen, including chicken, bacon, avocado, tomatoes, and hard-boiled eggs. He placed them on a bed of lettuce, drizzled them with dressing, and single-handedly invented the Cobb salad. Like the Caesar salad, the basic Cobb has inspired countless variations, including this delicious version.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 18

Ingredients

3/4 pound thick-sliced bacon, cut into 2-inch pieces
1/4 teaspoon dry mustard powder
1 teaspoon Worcestershire sauce
1 medium garlic clove, finely chopped
2 tablespoons red-wine vinegar
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 small head romaine, (about 5 cups), washed, spun dry, and torn into bite-size pieces
1 medium bunch watercress, leaves and 1-inch stem, washed and spun dry
1 pound roasted turkey breast, sliced 1/4 inch thick
1/4 pound Maytag blue cheese, roughly crumbled
2 large hard-boiled eggs, thinly sliced
1 medium tomato, cut into 1/4-inch wedges
8 ounces cherry tomatoes, sliced
1 medium Hass avocado, peeled and cut into 1/4-inch wedges
1/2 teaspoon finely chopped tarragon
1/2 teaspoon finely chopped chervil
1 teaspoon finely chopped parsley

Steps:

In a large skillet, cook bacon over medium heat until crisp, about 15 minutes. With a slotted spoon, transfer to paper towels to drain.
In a small bowl, whisk together mustard, Worcestershire sauce, garlic, and vinegar. In a slow, steady stream, whisk in oil. Season to taste with salt and pepper. Set aside.
Arrange romaine and watercress on a large serving platter. Arrange turkey, blue cheese, eggs, tomatoes, avocado, and bacon in sections on top of the greens. Sprinkle with chopped herbs. Pour dressing over salad. Serve immediately.

Tips:

For a more flavorful meatloaf, use a combination of ground beef and ground pork.
Add some chopped vegetables, such as onions, carrots, or celery, to the meatloaf mixture for added nutrition and flavor.
Top the meatloaf with a layer of bacon before baking to add a crispy, salty topping.
Make sure to cook the meatloaf until it reaches an internal temperature of 160 degrees Fahrenheit (70 degrees Celsius) to ensure that it is cooked through.
For the spinach salad, use fresh, baby spinach leaves for the best flavor and texture.
Add some chopped hard-boiled eggs, crumbled bacon, or chopped walnuts to the spinach salad for extra protein and crunch.
Make the Dijon dressing ahead of time and let it sit in the refrigerator for at least 30 minutes to allow the flavors to develop.

Conclusion:

This Cobb-style meatloaf and spinach salad with Dijon dressing is a delicious and satisfying meal that is perfect for a weeknight dinner or a special occasion. The meatloaf is moist and flavorful, with a crispy bacon topping, and the spinach salad is light and refreshing, with a tangy Dijon dressing. This meal is sure to please everyone at the table.