Marshall Field’s/Dayton’s Meatloaf With

Serves 8-10.

From the Oct. 20, 1993, Minneapolis Star Tribune issue of Taste.

For meatloaf:

• 1 c. breadcrumbs

• 1 c. beef stock

• 1 c. diced yellow onion

• 2 tsp. olive oil

• 3 eggs, beaten lightly

• 2 lb. ground beef

• 1 t. salt

• 1 t. freshly ground black pepper

• 3 T. pesto sauce

• 3 T. pine nuts, toasted (see note)

• 1 1/2 c. chopped spinach, stems removed

• 2 t. Worcestershire sauce

For sauce:

• 1/2 c. diced red bell pepper

• 2 T. olive oil

• 2 c. beef broth

• 2 T. cornstarch

• 1/4 c. water


To prepare meatloaf: Preheat oven to 350 degrees.

Combine the breadcrumbs and beef stock; set aside. Sauté onions in oil until tender. Remove from heat and cool.

In a large bowl, combine eggs, ground beef, salt, pepper, pesto, pine nuts, onions, spinach, Worcestershire sauce and breadcrumb mixture, and mix until blended.

Spray a loaf pan with vegetable spray. Place meat mixture into pan. Bake until juices run clear, about 1 1/2 hrs. Remove pan from oven and let stand for 10 min.

To prepare sauce: In a large skillet over medium heat, warm olive oil. Add peppers and sauté until tender. Add beef broth and bring to a boil. Reduce heat to low and simmer. In a small bowl, whisk together cornstarch and water and add to the broth mixture. Simmer and stir until thickened. Serve over slices of meatloaf.


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