Layered Meat Loaf




  • 2 lbs ground chuck
  • 1/2 lb ground pork
  • 1/2 lb ground veal
  • 1/2 cup stale bread, soaked in milk, squeezed and torn into bits
  • 3 Tbsp grated Parmesan cheese
  • 2 eggs, lightly beaten
  • Louisiana Cajun Seasoning to taste
  • Olive oil
  • 1/2 lb fresh string beans, trimmed, blanched in hot water and drained
  • 1 medium-size carrot, blanched in hot water and cut into long strips
  • 6 large TABASCO Spanish Olives, halved
  • 1 lb fresh spinach, washed, blanched in hot water and drained
  • 1 Tbsp pignoli nuts
  • 2 Tbsp butter
  • 1 (8-ounce) can peeled plum tomatoes


Preheat the oven to 350 degrees. Put the meats in a mixing bowl with the bread, cheese, eggs, salt, black pepper and cayenne. Mix well. Line the bottom of a 9x5-inch baking pan with waxed or parchment paper oiled on both sides. Place one-third of the meat mixture on the paper and flatten it out. Place the string beans over the meat and arrange the carrots and olives on the beans. Cover the vegetables with another third of the meat. Place the spinach in the center of the meat and sprinkle with the nuts.

Cover the spinach with the rest of the meat and pinch the edges of meat together. Dot with the butter. Pour the tomatoes over the meat loaf. Bake for one hour and 15 minutes or until the juices run clear. Remove from the oven and turn it upside down on a serving platter. Serve hot. Makes 8 servings.

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