Neapolitan Meatloaf

Ingredients

• 2 teaspoons oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped red pepper
• 2 teaspoons minced garlic
• 2 large eggs
• 3 slices firm white bread
• 1 1/2 lbs lean ground beef
• 3/4 teaspoon salt
• 3/4 teaspoon fresh ground pepper
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded part-skim mozzarella cheese
• 4 ounces genoa salami, sliced very thin

Directions

1. 1

   Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic, and cook 4 to 5 minutes, stirring often, until lightly browned and soft. Remove from heat.

2. 2

   While onion and pepper cook, break eggs into a large bowl and whisk to break up. Tear bread into small pieces and stir into egg.

3. 3

   Heat oven to 350°F.

4. 4

   Coat a 9 x 5-in. loaf pan with cooking spray. Put a strip of foil or plastic wrap (about 20 inches long) on counter top.

5. 5

   Add beef, salt, pepper and onion mixture to bowl. Mix gently with hands. Place on foil or plastic wrap and press into a 17 x 8-inch rectangle. Top with a layer of spinach, then cheese, then overlapping slices of salami. Roll up meat (but not the foil or plastic wrap) from one short end; lift into loaf pan.

6. 6

   Bake 1 hour 10 minutes, or until cooked through and a meat or instant-read thermometer inserted in center of loaf registers 160°F.

7. 7

   Let stand 10 minutes before unmolding on cutting board or platter.

8. 8

   Good served with garlic bread and broccoli rabe.