What’s for dinner? I ask myself that question frequently, as I am sure you do too. When I get to Wednesday it’s pretty much time for take-out. Facing a mid-week “blah” in front the stove at 7:00 in the evening can be a chore for all of us.
Lets face it, eating out every night doesn’t make sense either. There is something very primal about cooking your own meal even if it’s a quick one. Putting together something in under an hour, while enjoying a glass of wine, can be simply perfect.
With that in mind, I thought I would devote the first Wednesday of the month in my blog to a series called: What’s for Dinner? My parameters will be as follows: 1) something that can be cooked in about an hour; 2) using minimal ingredients, 3) and the possibility of leftovers for another night a big plus. This particular recipe uses leftover ingredients. (I am always trying to repurpose things in the fridge.) It’s tasty and dramatic when it’s all said and done.
Click this link to: read more about my inspiration for this dish and how to make it.
Easy Mid-week Meatloaf
1 lb. of good quality ground meat
1 beaten egg
2 tablespoons of chimichurri spice blend
Ground black pepper
2 cups sautéed spinach or another green vegetable
3 hard boiled eggs, left whole or sliced
4 cups of marinara sauce
1. Preheat the oven to 350. Place a piece of plastic wrap on a cutting board and set aside.
2. Gently combine the meat, egg, spice blend and teaspoon each of salt and pepper. Press out flat on the plastic wrap in a rectangle, about 1” thick.
3. Spread out the spinach over the meat. You can line up the eggs whole, or slice them, which ever you prefer. Using the plastic roll the meat into a log and pinch the seam and sides closed.
4. Roll the log on to a foil or parchment lined baking sheet and cook for 20-30 minutes, or until the meat registers 160. Remove and cover with foil for a few minutes. (See note.)
5. Cool slightly and slice. Serve with a warm marinara.
Cooks Note: Carry over cooking will bring the meat to 165.