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A Cooking Adventure with Thom

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Florentine Meatloaf

Thom Hackett
Servings:  6


Meat Loaf


All ingredients are to be organic.



2 slices Whole Wheat Bread, crumbled
¼ cup Fat Free Milk
2 teaspoons Extra Virgin Olive Oil
¼ cup organic onion, minced
3 cloves garlic, minced
½ cup organic celery, chopped
1 (10 oz.) package frozen spinach, thawed and drained
sea salt and pepper to taste
1 lb. ground buffalo
2 tablespoons Worcestershire sauce
2 teaspoons Dijon Mustard
¼ cup Ketchup
1 Large Egg

Cooking Method


Place bread and milk in a bowl.

·         Let sit for 5 minutes.

 Heat olive oil in a large skillet.

1.      Add onion, garlic and celery.

2.      Sauté until soft. Stir in spinach, cook for a minute.

3.      Season with salt and pepper.

4.      Set aside.

 Stir buffalo, Worcestershire, mustard, two tablespoons ketchup, egg, salt and pepper into the bread and milk mixture.

1.      Place two-thirds the buffalo mixture into a loaf pan.

2.      Spread spinach mixture over the buffalo.

3.      Top with remaining buffalo.

4.      Bake for one hour.

5.       Fifteen minutes before the meatloaf is done, spread with remaining ketchup.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183