Three-Layer Meat Loaf

Three-Layer Meat Loaf


Ingredients Preparation

3/4 cup [190 mL] cornmeal
1 tablespoon [15 g] butter
1/2 teaspoon [2.5 mL] salt
3 cups [750 mL] boiling water
1/2 pound [227 g] hot Italian sausages
1 pound [454 g] lean ground beef
1/2 cup [125 mL] fine dry breadcrumbs
2 cloves garlic, minced
1 tablespoon [15 mL] chopped drained capers
1/4 teaspoon [1 mL] pepper
1 [10-ounce / 284-g] pack frozen chopped spinach, thawed
1/2 cup [115 g] grated Parmesan cheese
1 egg yolk
Pinch nutmeg



Preheat oven to 375°F [190°C].
Into a medium saucepan, combine cornmeal, butter and salt.
Stir in boiling water; set aside.
Remove casings from sausages.
Finely crumble sausage meat.
Into a 9-inch [23-cm] round baking dish, combine sausage meat, ground beef, breadcrumbs, minced garlic, chopped capers and pepper.
Evenly pat mixture over base of dish.
Squeeze excess liquid from spinach.
Into a medium bowl, combine spinach, 1/2 of grated Parmesan cheese, egg yolk and nutmeg.
Evenly spread spinach mixture over meat mixture; set aside.
Over high heat, bring reserved cornmeal mixture to a boil, stirring constantly.
Lower heat to medium, cook for 10 to 12 minutes stirring often, until really thick and a spoon drawn through mixture leaves a trail that remains for a few seconds when saucepan is removed from heat.
Stir in remaining grated Parmesan cheese.
Spoon cornmeal mixture evenly over spinach mixture.
Bake into preheated oven for approximately 35 minutes, until puffed, shiny and lightly golden on top.
Meat layer will remain pinkish, due to the Italian sausages.
Leave to rest for 5 minutes; cut into wedges, and serve.