Best 3 Meatloaf Florentine Recipes
Welcome to the delectable world of Meatloaf Florentine, a culinary masterpiece that seamlessly blends the hearty goodness of meatloaf with the vibrant flavors of spinach and cheese. This dish is a symphony of textures and tastes, featuring a moist and flavorful meatloaf enveloped in a creamy spinach sauce and topped with a golden-brown cheese crust. Prepare to embark on a culinary journey as we delve into the secrets of creating this extraordinary dish, with step-by-step instructions and all the essential tips to ensure perfect results every time. Along the way, we'll also explore variations and side dishes to complement this delightful main course. So, gather your ingredients, ignite your culinary passion, and let's embark on a journey to savor the exquisite Meatloaf Florentine.
Check out the recipes below so you can choose the best recipe for yourself!
MEATLOAF FLORENTINE
I had some spinach for a salad, but I can never finish those big bags before they turn slimy, so this recipe from meals.com was the perfect way to use the rest of the spinach. The recipe calls for frozen spinach, but fresh works just fine, 2 or 3 cups of it, chopped up in the food processor. I also used 1/3 cup Italian seasoned bread crumbs in place of the bread slices, the ingredient list, however, is being posted in it's original state.
Provided by Kay D.
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
- In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined.
- Press meat mixture onto a sheet of wax paper, making a rectangle approx.
- 8 x 10 inches.
- Spoon spinach over half.
- Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out.
- Fold meat over so that spinach and cheese are inside.
- Pinch edges to seal.
- Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain.
- Top with remaining tomato sauce and the parmesan cheese.
- Bake, uncovered, for 1 hour.
- Let rest for 5 to 10 minutes before slicing.
- (try the leftovers on a sandwich or kaiser roll).
Nutrition Facts : Calories 284.5, Fat 16.6, SaturatedFat 7.2, Cholesterol 66.9, Sodium 697.9, Carbohydrate 10.8, Fiber 3.1, Sugar 3.1, Protein 23.3
FLORENTINE MEATLOAF
From A Taste of Italy (1996) by The American Cooking Guild: "When 14-year-old Catherine de Medici left Florence to marry King Henry II of France, her entourage of chefs encountered spinach for the first time. From then on, they referred to dishes with spinach as florentine, which means 'bed of spinach' in French. This moist spinach and beef loaf tastes even better topped with marinara sauce."
Provided by Heather3271
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Heat oil and saute onion, garlic, and fennel seed 2 minutes, stirring constantly.
- Combine with the remaining ingredients.
- Shape mixture into a log and place in a shallow casserole dish or loaf pan. Top with marinara.
- Bake 75 minutes or until the thermometer registers 170 degrees.
- Cool 10 minutes, then serve.
ASIAGO CHICKEN MEATLOAF FLORENTINE
I was inspired by a Chicken Asiago Sausage I recently tried. I had ground chicken and I added spices that you might add to a homemade sausage. Turned out pretty tasty and no one needed an invite for lunch. The aroma of this meat loaf cooking brought them to the kitchen before it was ready to serve. Hope you enjoy!
Provided by Diane Atherton
Categories Chicken
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375 degrees. Spray 5 x 9-inch loaf pan with vegetable oil.
- 2. In a large skillet, heat olive oil over medium heat; add onions and sauté for about 5 minutes or until tender. Add spinach and cover; wilt (should only take about 2 minutes). Once wilted, cut into small pieces (with kitchen scissors).
- 3. In a large bowl add ground chicken and all other ingredients (except the spaghetti sauce); stir in spinach mixture until combine.
- 4. Pack meatloaf mixture into prepared loaf pan; bake 55 minutes to 1 hour until internal temperature reaches 165 degrees. NOTE spread spaghetti sauce over top of meat loaf the last 15 minutes cooking time. NOTE: I used a thermometer to test for doneness.
- 5. Remove from oven and let set for about 10 minutes and then serve.
Tips:
- Choose the right beef. Ground chuck or ground sirloin are good choices for meatloaf, as they have a good amount of fat and flavor.
- Season the meatloaf well. In addition to salt and pepper, you can add your favorite herbs and spices to the meatloaf mixture. Some popular choices include garlic powder, onion powder, paprika, and cumin.
- Don't overmix the meatloaf mixture. Overmixing can make the meatloaf tough. Just mix the ingredients until they are combined.
- Bake the meatloaf in a loaf pan. This will help to keep the meatloaf moist and prevent it from falling apart.
- Cook the meatloaf to an internal temperature of 160 degrees Fahrenheit. You can use a meat thermometer to check the temperature.
- Let the meatloaf rest before slicing. This will help to keep the juices in the meatloaf.
Conclusion:
Meatloaf Florentine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of ground beef, spinach, and cheese is a classic flavor combination that is sure to please everyone at the table. With a few simple tips, you can make a perfect meatloaf Florentine every time.
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