From the blog For Love of the Table
3 oz. bacon, chopped
1 small onion, diced (about 1 cup)—or substitute 1 cup diced spring onion (2/3 c. white plus 1/3 of green)
1 garlic clove, minced
1 t. minced fresh thyme
5 oz. cleaned and stemmed spinach (it is not necessary to stem baby spinach), finely chopped
1/3 c. quick oats
1/4 c. milk
1 pound ground chuck
1 large egg, lightly beaten
1 t. dry mustard
3/4 t. salt
Freshly ground pepper
3 T. Tomato ketchup
1/2 T. Dijon mustard
1/2 t. honey
In a large sauté pan set over moderate heat, render the bacon until beginning to brown and crisp. Add the onion and cook until tender. Add the garlic and thyme (along with the green portion of the onion if using spring onions) and cook until fragrant. Add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a plate and let cool.
In a small bowl, pour the milk over the oatmeal and let stand while the onion cools.
In a large bowl, combine the ground chuck, cooled onion mixture, egg, dry mustard, salt, peppers and the oats along with the milk. Using your hands work the mixture just until well blended. Form into a loaf and place in an oiled baking dish or loaf pan.
Combine the ketchup, mustard and honey and slather over the top of the meatloaf. Transfer to a 350° oven and bake for 1 hour—or until an instant read thermometer reads 160°. Let the meatloaf rest for 10 to 15 minutes before cutting. Serves 4.
http://www.forloveofthetable.com/2011/04/first-visit-to-farmers-market-winters.html
As published on forloveofthetable.com
Unless otherwise noted, all content and photos © 2010-2011 Paige Vandegrift, All Rights Reserved