A few weeks ago, my mom and I attempted to make a spinach and caramelized onion meatloaf roll from one of our favorite old cookbooks. I thought it was the cutest idea – like a jellyroll of meat and other savory goodness. But, I didn’t think of how an actual meatloaf roll would hold up in the oven, especially when we changed virtually all the ingredients that meatloaf was stuffed with.
It was supposed to be stuffed with sliced ham, broccoli and cheese. Instead, we opted for caramelized onions and spinach. The first time we made it (in a roll), I left the spinach leaves whole, which, it turns out, was a terrible idea. Before they were cooked, they took up quite a bit of space, and as the meatloaf baked, they were popping out all over the place. Fortunately, the flavors of the caramelized onions and spinach were unbelievable, even if it didn’t keep it’s shape.
I opted to make a normal meatloaf the second time around, and I chopped the fresh spinach leaves to make them easier to incorporate with the meat. And, it was totally worth the redo. This meatloaf is by far the most flavorful I’ve ever made, and it was beyond moist.
I must warm you though. This is not a quick and easy meal. The onions take time to caramelize and the meatloaf needs to be in the oven for a decent amount of time, too. But, it’s worth it. So when you have the time, especially on a cloudy, rainy day, you must make this meatloaf. You will never make another one. I promise.