Andy’s Mom’s Meatloaf Recipe

Prepare spinach

Preheat a small skillet over medium heat with 1 tsp olive oil. Add the chopped fresh spinach and sauté just until wilted, about 1–2 minutes. Remove to a bowl and let cool slightly; squeeze gently to remove excess moisture.

Combine binders

In a medium bowl, combine the breadcrumbs and milk; let sit 2 minutes so breadcrumbs absorb the milk. Add the grated onion, minced garlic, egg, Worcestershire sauce, salt, pepper and dried oregano. Mix until evenly incorporated.

Mix meats and fillings

In a large bowl, place ground beef and ground pork. Add the breadcrumb mixture, wilted spinach, chopped roasted red peppers and shredded mozzarella. Using your hands or a fork, gently combine until just mixed — avoid overworking to keep the meatloaf tender.

Shape and bake

Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line a small baking dish with parchment. Shape the mixture into a tight loaf (about 8x4 inches) and place in the pan. Top with the reserved 1/4 cup shredded or sliced mozzarella and a few roasted pepper strips, if using. Bake 45–55 minutes, until internal temperature reaches 160°F (71°C) and juices run clear. If top browns too quickly, tent with foil.

Rest

Remove meatloaf from oven and let rest 10 minutes before slicing to allow juices to redistribute.

While the meatloaf bakes (or during last 15 minutes), make the sauce: melt 2 tbs butter in a small saucepan over medium heat. Add the minced shallot and sauté until soft and translucent, about 2–3 minutes.

Carefully add the Marsala wine and raise heat to medium-high. Simmer 3–4 minutes to reduce slightly and burn off alcohol.

Add the stock and continue simmering until sauce reduces by about one-third, about 4–5 minutes.

Reduce heat to low and stir in the heavy cream. Simmer gently for 2–3 minutes until sauce coats the back of a spoon. Season with 1/4 tsp salt and 1/4 tsp black pepper. If desired, stir in chopped parsley. Keep warm until serving.

Place the diced potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Drain well.

Return potatoes to the pot off the heat. Add 2 tbs butter, 1/4 cup milk (or cream), 1 tsp salt and 1/2 tsp pepper. Mash until mostly smooth but still slightly textured. Taste and adjust seasoning.

Heat a large nonstick skillet or griddle over medium-high heat and add 2 tbs olive oil. When hot, add scoops (about 1/2–3/4 cup each) of mashed potatoes, flattening each scoop into a 3/4-inch thick patty. Cook until a golden crust forms on the bottom, about 4–5 minutes per side. Press gently with a spatula for even contact. Transfer to a warm plate and keep warm in a low oven if needed.

Slice the rested meatloaf into 3/4–1-inch thick slices. Place one or two slices on each plate atop a griddled mashed-potato patty.

Spoon warm Marsala cream sauce over the meatloaf slices (about 2–3 tbs per serving). Garnish with extra roasted red pepper strips, a sprinkle of chopped parsley and the reserved mozzarella if you like more cheese.

Serve immediately while hot.