From Marshall Field’s cookbook. Karen Nielsen of Fond du Lac, Wisconsin, also sent this more than 30 year-old recipe to the Milwaukee Journal Sentinel. “A Marshall Field’s classic for decades, this meatloaf gets its big personality from … pesto, pine nuts, garlic croutons and fresh spinach.”
4 oz. purchased or homemade garlic croutons, crushed (about 2 ½ c. lg.)
1 c. beef broth
1 t. olive oil
1 onion, finely chopped
2 lg. eggs
2 ½ t. pesto
2 ½ t. pine nuts, toasted (see note)
1 ½ t. Worcestershire sauce
1 t. salt
½ t. black pepper
2 lbs. ground round steak
1 ½ c. julienne-cut spinach
Red pepper gravy:
1 c. prepared brown sauce or gravy
2 T finely diced roasted red peppers
Salt and pepper to taste
Preheat oven to 350 degrees.
Combine croutons and broth in a bowl and soak 10 min. Sauté onion in olive oil 7-8 min., until translucent. Toast pine nuts on a baking sheet in a preheated 325 degree oven. shaking pan occasionally, for 4-7 min. until golden brown. Watch carefully, the nuts burn easily.
Beat eggs, and pesto, pine nuts, Worcestershire sauce, salt and pepper and mix well. Add softened croutons and broth, onion, beef and spinach. Combine ingredients and place in a loaf pan, on a baking sheet, and bake in preheated oven 1 hr. 15 min. or until done. Let stand 10 min. while making the red pepper gravy by combining brown sauce and red peppers a saucepan over medium heat. Simmer, season to with salt and pepper.
Serve each slice of meatloaf with a ladle of the red pepper gravy.