This is definitely ‘not-your-mother’s’ meatloaf. This dish is bursting with flavor and hits all the comfort food spots. This is my rendition of Steve Rinella’s (Meat Eater) Stuffed Meatloaf. Guaranteed to leave your home with layers of mouthwatering, savory scents.
Serves: 4 Cooking Time: 1 hour 30 minutes
- 3 tbsp extra virgin olive oil
- 1 medium onion
- black pepper
- 5 cloves minced, or 3 tbsp. pre-minced garlic
- 10 ounces baby spinach
- 1 tsp. red pepper flakes
- 1/4 tsp. freshly grated nutmeg
- 1/2 c. fresh bread crumbs
- 2 tbsp. thyme
- 1 lb. ground bear meat (or any other game)
- 2 eggs
- 6 slices of provolone
- 3 tbsp. pine nuts
- 1/4 c. full seed mustard
- Preheat oven or Traeger Grill to 350° F.
- Cut ends off onion, remove skin, cut in half, then into 1/8” strips.
- Add olive oil to a large sauce pan, sauté onions until golden and soft, adding salt and pepper to taste; for me it is roughly 1 tsp. of each. As the onion sautés, toast the pine nuts following the step below.
- In a small sauce pan, heat over medium heat. Add pine nuts only, no oil, to pan. Pay close attention and stir frequently as to not burn; you will begin to smell the pine nuts as they toast. Toast just long enough to turn the color a light golden brown, remove from heat.
- Add garlic to the onions and cook until fragrant.
- Add spinach, red pepper flakes, and nutmeg to the top of onion mixture, stirring frequently until all the spinach leaves have wilted.
- Remove from heat.
- Grease your bread loaf pan.
- Mix the lb. of meat, bread crumbs, eggs, and thyme in a large bowl.
- Add 3/4 of the meat mixture to the pan, use your fingers to press the meat along the bottom and up the sides of the pan. You should cover the entire bottom and all 4 sides completely leaving no gaps.
- Place 2 slices of provolone in the bottom of the pan, then half the onion/ spinach mixture, and top with half of the pine nuts. Make sure it is pressed flat.
- Repeat this process 1 more time, top the final layer with 2 more slices of provolone.
- Take the remainder of your meat and spread evenly over the top of the pan to seal the filling into the loaf ensuring the top stays flat.
- Spread the mustard evenly over the top of the meatloaf.
- Bake for 1 hour, remove from heat and let cool just slightly before cutting into.