Auntie Lynette's Meat Loaf Surprise
This is a favorite with Lynette Perino's four sons — as well as with her
extended family. If you like, serve extra tomato sauce on the side.
1 1/2 pounds all-purpose potatoes (about 3 large), peeled and cut into 2-inch
1/4 cup milk
2 tablespoons margarine or butter (1/4 stick)
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 can (14 1/2 ounces) diced tomatoes
2 pounds ground beef chuck
2 large eggs
3/4 cup seasoned dried bread crumbs
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1. 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.
2. Preheat oven to 350 degrees F. In blender at high speed or in food processor
with knife blade attached, blend tomatoes with their juice and 1/2 cup water
3. 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 over mixed.
4. 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.
5. 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.
6. Pour remaining tomato mixture over and around meat loaf. Bake meat loaf 1
hour and 15 minutes. Let meat loaf stand 10 minutes before slicing.