Place the meats in a mixing bowl with the bread, cheese, eggs, nutmeg, salt and pepper. Mix well with your hands. Do not taste for seasoning when you are working with raw pork.
Line the bottom of a 9- by 5- by 2.5-inch baking pan with a piece of waxed paper, oiled on both sides. Place .3 of the meat mixture on the paper and flatten it out. Place the string beans over the meat and arrange carrot strips and olive halves on the beans.
Cover these vegetables with another .3 of the meat. Place the chopped spinach in the center of the meat so that it does not come to the edges of the pan and sprinkle with pine nuts (optional).
Cover the spinach with the rest of the meat and squeezed the edges together.
Dot the top with butter.
Cook 1 hour and 15 minutes, in a preheated oven oven - 350 degrees.
if you wish, pour the can of tomatoes over the meat at the start of the cooking.
Unmold the meat loaf by turning it upside down onto a serving platter.
- From Jack Ubaldi's Meat Book - by Jack Ubaldi and Elizabeth Crossman. 1987
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 415 (69%)|
|Amt Per Serving||% DV|
|Total Fat 46.2g||62 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 230.4mg||71 %|
|Sodium 435.4mg||15 %|
|Potassium 899.9mg||24 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 9.3g|
|Protein 34.6g||49 %|
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Calories per serving: 605
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