Stuffed Meatloaf with Spinach

Ingredients

• 150 g fresh spinach
• Salt
• 2 stale rolls
• 4 tbsp olive oil
• 2 Garlic cloves
• 1 red chili pepper
• 80 g feta cheese
• 50 g Pine nuts
• pepper (ground)
• 1 kg ground beef
• 2 tsp medium-hot mustard
• 2 Eggs
• 0.5 tsp Dried oregano
• 1 tbsp semolina
• 1 sprig rosemary

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash, trim, and blanch the spinach in boiling salted water until wilted. Drain, shock in cold water, squeeze out excess moisture, and roughly chop. Tear the rolls into pieces and soak them in lukewarm water. Brush a high baking tray or large casserole dish with 1–2 tbsp olive oil.

3. 3.

   Peel the garlic and finely mince it together with the chili; crumble the feta. Toast the pine nuts in a non-stick pan without added fat, then transfer to a bowl. Mix the spinach, feta, chili, and garlic; season with salt and pepper.

4. 4.

   Squeeze out the soaked rolls and combine them with the ground beef, mustard, eggs, and oregano. Season again with salt and pepper. Shape 2/3 of the mixture into a loaf-like shape and press a cavity in the center. Fill the cavity with the spinach mixture and cover with the remaining meat blend.

5. 5.

   Place the stuffed meatloaf on the greased dish, dust with semolina, and bake for about 60 minutes in the preheated oven. Transfer to a warmed plate, garnish with rosemary, and serve with a Mediterranean salad if desired.