Cobb Style Meat Loaf Spinach Salad With Dijon Dressing Recipes

SPINACH LOAF

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
• Place the eggs and milk in a large bowl. Add the bread and stir to combine.
• Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
• Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.

SIMPLY DIVINE MEAT LOAF WITH SPINACH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix the ground beef, eggs, sour cream, Worcestershire sauce, dry onion soup mix, Parmesan cheese, salad dressing, bread crumbs, and spinach. Transfer to a 5x9 inch pan, and cover with aluminum foil.
• Bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to a minimum internal temperature of 160 degrees F (70 degrees C). Let stand 5 minutes before slicing.

BABY SPINACH COBB SALAD

Steps:

• In a medium skillet, cook chicken in olive oil until brown;remove from skillet and cut into 1/2-inch strips.
• Add bacon cubes to skillet and cook over medium heat for 2 minutes or until crisp; reduce heat to low and add vinaigrette dressing to bacon, cook, stirring for 30 seconds.
• Place baby spinach in a large bowl; pour dressing over the baby spinach and toss well; add the chicken strips and cooked egg.
• Serve immediately.

COBB STYLE MEAT LOAF, SPINACH SALAD WITH DIJON DRESSING

Steps:

• For the meat loaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Place 4 eggs in a pot, cover with water, place over high heat and bring to a boil. Then cover the pot, remove from the heat and let stand 10 minutes. Crack the shells and soak a few minutes in cold water. Peel and dry on paper towels.
• Heat the 2 tablespoons EVOO in a skillet over medium-high heat. Add the celery, garlic and onions, season with salt and pepper and cook to soften, 7 to 8 minutes. Deglaze with the beer. Cool.
• Soak the bread with the milk.
• Place the meat in a bowl, add the thyme and sprinkle with salt and pepper. Squeeze out the liquid from the bread and rub between hands to crumble as you add to the meat. Add the blue cheese, Cheddar, Worcestershire sauce, the remaining egg and the cooled vegetables. Mix to combine.
• On the baking sheet form half the meat into a 10-inch long by 4-inch wide brick. Then center the hard-boiled eggs lengthwise down the loaf. Top with the remaining meat and form a loaf. Coat the meatloaf with overlapping straps of bacon. Wrap and store for a make-ahead meal or bake right away.
• Bake the loaf 1 hour on the center rack. Then switch on the broiler and brown the bacon top until crisp. Let stand a few minutes, and then slice and serve with the salad.
• For the salad: When the loaf is about ready, grate the shallot in a bowl. Add the vinegar, Dijon and lemon juice, and season with salt and pepper. Whisk in the remaining EVOO, about 1/3 cup. Toss with the spinach and adjust the seasoning with salt and pepper.
• Slice the meat loaf and serve with the spinach salad.

COBB STYLE MEAT LOAF, SPINACH SALAD WITH DIJON DRESSING

Steps:

• For the meat loaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Place 4 eggs in a pot, cover with water, place over high heat and bring to a boil. Then cover the pot, remove from the heat and let stand 10 minutes. Crack the shells and soak a few minutes in cold water. Peel and dry on paper towels.
• Heat the 2 tablespoons EVOO in a skillet over medium-high heat. Add the celery, garlic and onions, season with salt and pepper and cook to soften, 7 to 8 minutes. Deglaze with the beer. Cool.
• Soak the bread with the milk.
• Place the meat in a bowl, add the thyme and sprinkle with salt and pepper. Squeeze out the liquid from the bread and rub between hands to crumble as you add to the meat. Add the blue cheese, Cheddar, Worcestershire sauce, the remaining egg and the cooled vegetables. Mix to combine.
• On the baking sheet form half the meat into a 10-inch long by 4-inch wide brick. Then center the hard-boiled eggs lengthwise down the loaf. Top with the remaining meat and form a loaf. Coat the meatloaf with overlapping straps of bacon. Wrap and store for a make-ahead meal or bake right away.
• Bake the loaf 1 hour on the center rack. Then switch on the broiler and brown the bacon top until crisp. Let stand a few minutes, and then slice and serve with the salad.
• For the salad: When the loaf is about ready, grate the shallot in a bowl. Add the vinegar, Dijon and lemon juice, and season with salt and pepper. Whisk in the remaining EVOO, about 1/3 cup. Toss with the spinach and adjust the seasoning with salt and pepper.
• Slice the meat loaf and serve with the spinach salad.