Chilean Meat Loaf Recipe

How to make it

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• Preheat the oven to 350 C
• Heat the oil in a large frying pan over medium heat.
• Sauté the onion and cook until soften (translucent), about 5 minutes
• Increase the heat and add the damp spinach
• Continue to cook until the spinach is wilted and all of the liquid is evaporated
• Set mixture aside to cool
• In a large bowl mix the beef, veal and bread crumbs. Slowly add the cooled spinach working it into the meat.
• In a small bowl whisk the egg with the salt, Chili and pepper.
• Add to the meat mixture and mix well.
• Depending on how wet/dry you like your meat loaf you may want to add more bread crumbs.
• Pack the meat mixture into a loaf pan moulding in the center.
• Bake for 55 minutes or until the juices run clear.
• Remove from oven and let rest for 10 minutes before cutting.
• note 1) It has Romano cheese, herbs and spices that add that little kick to the meat. Its high in salt so you may want to leave out the Sea salt.
• note 2) The best Sea Salt comes from Sicily. Yes there is a difference, a big difference. Sicilian salt is sun-baked on the shoreline resulting in a deeper fishier flavour. Celtic Salt for example is more of a rock salt with an earthy flavour. Your table salt is a rock salt. You can buy it in bulk but you never know where it comes from