Meat Loaf Surprise
|All purpose potatoes||1 1⁄2 Pound, peeled and cut into 2 inch chunks|
|Milk||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Tomatoes||1 Can (10 oz), diced|
|Ground beef chuck||2 Pound|
|Seasoned dried bread crumbs||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Frozen chopped spinach||1 Cup (16 tbs), thawed and squeezed (1 Package)|
In 3 quart saucepan, heat potatoes and enough water to cover to boiling over high heat.
Reduce heat to low; cover and simmer 10 to 15 minutes, until potatoes are fork tender.
Drain potatoes and return to saucepan.
Add milk, margarine or butter, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
With potato masher, mash potatoes until mixture is smooth; set aside.
Preheat oven to 350°F.
In blender at high speed or in food processor with knife blade attached, blend tomatoes with their juice and 1/2 cup water until smooth.
In large bowl, mix ground beef, eggs, bread crumbs, grated Parmesan, garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup tomato mixture until well combined but not overmixed.
Onto long sheet of waxed paper (14" by 12"), pat meat mixture into 11" by 9" rectangle.
Spread mashed potatoes over meat rectangle leaving a 1 inch border all around.
Place spinach over potatoes; sprinkle with 1/4 teaspoon salt.
Starting at a narrow end, roll meat with potatoes and spinach, jelly roll fashion, lifting waxed paper and using long metal spatula to loosen meat from waxed paper.
Carefully place rolled meat loaf, seam side down, in 13" by 9" glass or ceramic baking dish.
Pour remaining tomato mixture over and around meat loaf.
Bake meat loaf 1 1/4 hours.
Let meat loaf stand 10 minutes before slicing.