Savory Italian Meatloaf with Provolone and Spinach

Mamma Mia – What a Meatloaf!

Prepare yourself for a meatloaf experience that’s nothing short of fantastic. This recipe yields a meatloaf that’s delicious both hot and cold, making it a perfect option for any meal. Whether you’re enjoying it fresh from the oven or as leftovers, it doesn’t last long, so consider doubling the recipe and freezing one loaf for a future feast. For an extra touch of flavor, I topped the meatloaf with a generous ¼ cup of pasta sauce before baking, adding another ¼ cup during the final 15 minutes of cooking. While leftover ham works wonderfully, using Coppacola would elevate the dish even more.

Category: Pork
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: Approx. 6
Calories per Serving: 662.3

Ingredients:

• 4 oz mushrooms, finely chopped
• 1 tablespoon olive oil
• 1 lb lean ground beef
• ½ lb ground pork
• 1 cup frozen chopped spinach, thawed and drained
• 4 cloves garlic, minced
• 2 oz provolone cheese, shredded
• ½ cup cooked ham, diced
• ¼ cup parmesan cheese, grated
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 egg, beaten
• ¼ cup red wine
• ½ cup pasta sauce (for topping)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures your meatloaf will bake evenly and come out perfectly cooked.

2. Sauté the Mushrooms: In a medium skillet, heat the olive oil over medium heat. Add the finely chopped mushrooms and sauté them until they become golden brown and their moisture has evaporated, about 5 minutes. This step adds a rich, savory depth to your meatloaf.

3. Mix the Ingredients: In a large mixing bowl, combine the browned mushrooms with the lean ground beef, ground pork, thawed spinach, minced garlic, shredded provolone cheese, diced cooked ham, grated parmesan cheese, dried oregano, dried basil, beaten egg, and red wine. Mix everything together thoroughly until all ingredients are well combined. This mixture will be rich and flavorful, with the red wine adding a subtle complexity.

4. Shape and Bake: Transfer the mixture into a 9×5 inch loaf pan, pressing it down gently to ensure it holds together during baking. Smooth the top with a spatula. Bake in the preheated oven for 1 hour, or until the meatloaf reaches an internal temperature of 160°F (71°C).

5. Add Pasta Sauce: About 15 minutes before the meatloaf is finished baking, spread ¼ cup of pasta sauce over the top of the loaf. This adds an extra layer of flavor and keeps the meatloaf moist.

6. Rest and Serve: Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, making each slice tender and juicy.

Notes:

• For an even richer flavor, consider substituting the cooked ham with Coppacola.
• If you plan to freeze a loaf, let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. It will keep well in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and bake at 375°F (190°C) until warmed through.

Enjoy your delightful meatloaf that’s sure to become a family favorite! 🌟🍽️