So, do you wanna know how I made it? Huh, do ya? Well, the link above has the original recipe (with absolutely amazing photography to assist with your step-by-step... believe me, I'm aware that my Canon PowerShot SD630 was not made for food pornography.)
I did make a few tweaks to the original recipe: my favorite farmer did not have ground pork last weekend (insert overly dramatic sad violin here), but he has the best grass fed ground beef I've ever tasted, so I went with that. Also, I had forgotten the bacon and celery on my after-farmer's-market-grocery-store-run last weekend, and was disappointed when I made a quick run on my way home from work to find that the nearby HEB did not have organic celery, the number 1 culprit on the Dirty Dozen list. So, I instead opted for some Pacific Natural Foods condensed cream of celery soup in place of the 1/4c of cream/milk. Delicious. Yum!
1 lb fresh chopped, cooked down, and drained spinach
1 1/4 lb ground beef
1/4 c flour (or a bit more, if you're like me and too impatient to let spinach cool before wringing it out & burning yourself)
2 small garlic cloves, minced
1 tsp salt + more to taste
1 1/2 tsp black pepper + more to taste
1/4 tsp nutmeg
1/4 cup condensed cream of celery
1/2 cup chopped fresh parsley
1 Tbsp butter
1/2 cup finely chopped yellow onion
1/2 lb finely chopped portabella mushrooms
2 large eggs
5 slices of bacon
- Preheat oven to 350.
- Heat butter and saute onions and mushrooms with salt and pepper.
- Blend cream of celery and parsley until pureed.
- Add all of this to a medium bowl (except for bacon) & mix by hand.
- Transfer to 9x5 loaf pan.
- Bake for 70-75min (I had to leave it a bit longer, some of the meat was still pink.)
- Set oven to broil and broil for 3 min or until bacon is crispy.
- Pour off grease and let sit for 10-20min.
- Serve with marinara or tomato sauce on top.