I am not great at math. Actually I am downright terrible at math, which is why when experimenting with new recipes I almost always over estimate the quantity of ingredients needed. This happened to be the case when over the Holiday’s I was whipping up a batch of cheese puffs and I requested my husband, Paul* (you guys know Paul right?) bring home two pounds of Caciocavallo cheese figuring a pound would grate into a cup and I needed two cups for the recipe. This as it turned out was yet another horrible estimation and so now 1 and ¼ (sort of pricey) pounds of imported Caciocavallo cheese has been shaming me whenever I open the refrigerator door. What to do?
Its pretty custom for me to plan out our weekly meals ahead of time so as not to get caught in the 5 pm panic of “what’s for dinner?”, so on Tuesday when I opened the fridge to reach the chop meat for a modest loaf of the same and I saw the cheese mocking me from the corner of my eye I grabbed the hunk of it and placed it decisively on top of my cutting board. I am a huge fan of experimenting with meat loaf because it can be whatever you want it to be, a true dinner time chameleon. This time I chopped up some fresh organic baby spinach, threw in a cup of toasted pine nuts, raisins, and a healthy 2 cups of grated Caciocavallo cheese. The results may put my future plans of experimenting on hold, as Paul declared it was the best he’s ever had, quickly followed by his usual “Did you write this one down??” Yes my dear I did.
1 pound organic ground beef (feel free to use turkey, chicken, veal and pork whatever your heart or stomach desires)
3 cups chopped organic baby spinach
1 leek (white and light green parts only please) chopped
1 clove smashed garlic
1 cup toasted pine nuts
1 cup raisins
2 cups of Grated Caciocavallo cheese
4 organic cage free eggs
Pinch red pepper flakes
Sea Salt and Pepper to taste
Lack of Preparation (Seriously I love Meatloaf!)
Pre Heat oven to 350 degrees
Put all ingredients in a bowl and combine gently with your hands. Do not over work the meat. Transfer to a greased (with olive oil is fine) casserole dish forming the meat into an even log. Drizzle some more olive oil on top and bake in the oven for 35-45 minutes. Let the meatloaf chill out for five minutes before slicing it. I served Paul his with some braised Kale and lemon. A salad would also do the trick. Enjoy as this was easier then placing a phone call to order Chinese.