Joyce is going to be so mad that she ever gave me this cookbook. It have turned into one of my favorites. A Marshall Field's classic for decades, this meatloaf gets its big personality from a few special Mediterranean-inspired accents: pesto, pine nuts, garlic croutons, and fresh spinach. Serve it with mashed potatoes and brown gravy mixed, Field's-style, with some diced roasted red bell peppers. Please save a few slices to make yourself an amazing meatloaf sandwich for lunch, or breakfast, the next day. This is special!
4 ounces store-bought or homemade garlic croutons, crushed
1 cup beef broth
1 tablespoon extra virgin olive oil
1 yellow onion, finely chopped
2 large eggs
2 1/2 tablespoons prepared pesto
2 1/2 tablespoons, toasted pine nuts (toast in skillet for 4-7 minutes until golden brown)
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds ground round steak
1 1/2 cups julienned fresh spinach
Red pepper gravy, for serving (see note)
Preheat the oven to 350 degrees F. Combine the croutons and broth in a small bowl and set aside to soak for 10 minutes. Place a saute pan over medium-high heat and add the oil. Add the onion and saute for 7-8 minute, until translucent.
Beat the eggs in a large bowl. Add the pesto, pine nuts, Worcestershire sauce, salt, and pepper and mix well. Add the crouton mixture, onion, ground steak, and spinach. Mix with your hands until just combined. Pat the mixture into a standard loaf pan (about 5 x 9-inches). Place on a baking sheet and bake for 1 hour and 15 minutes, until cooked through. Let stand for 10 minutes before slicing and serving with a generous drizzle of gravy atop each slice.
Note: Red Pepper Gravy. In a saucepan, over medium heat, combine 1 cup brown sauce or gravy and 2 tablespoons finely diced roasted red peppers. Simmer for a few minutes. Season to taste with salt and pepper.