Ground lean lamb can be substituted for the beef, if you prefer it.
Yield : 6 to 8 servings
- 1½ tablespoons vegetable oil
- 3 large garlic cloves, minced, about 1½ tablespoons
- 4 large green onions, thinly sliced, about 1 cup
- 2 medium ribs celery, chopped, about 1 cup
- 1 packed cup each : spinach leaves, mustard greens, stems trimmed on both, leaves roughly cut
- ¾ teaspoon salt
- 1½ pounds lean ground beef
- 12 ounces breakfast sausage
- ¼ cup soft bread crumbs
- 2 large eggs
- ¾ cup ketchup
- 2 tablespoons milk
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- Freshly ground pepper to taste
- Preheat the oven to 375F ; set aside a 9x13-inch baking pan.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat ; when hot, add the garlic, green onions, celery, spinach leaves, mustard greens, and ¼ teaspoon of the salt.
- Cook until the celery is softened, about 6 minutes, stirring often ; transfer the mixture to a large mixing bowl, let it cool slightly.
- Add the ground beef, sausage, bread crumbs, eggs, ¼ cup of the ketchup, the milk, Worcestershire sauce, cumin, red pepper flakes, the remaining salt, and the pepper to the bowl ; mix all ingredients thoroughly with fork.
- To test the seasoning, fry a small amount of the mixture ; adjust the seasoning
- Mound the mixture in the reserved pan, use your hands to shape it into an 8x6-inch oval ; gently press to compact the loaf as much as possible.
- Spread the loaf with the remaining ketchup ; bake until the loaf is well browned and sizzling, about 1 hour, 10 minutes.
- Remove from the oven and use a flexible spreader to smooth the ketchup coating.
- To serve, the meat loaf can be hot, at room temperature, or chilled.