MEAT LOAF FLORENTINE WITH OPTIONAL MUSHROOM SAUCE

 

1 pkg (10-oz) frozen chopped spinach, thawed

2 eggs, slightly beaten
1 1/2 cups soft breadcrumbs
1/2 cup milk
2 tbsp soy sauce
1 1/4 tsp salt
1/4 tsp hot pepper sauc

2 lb lean ground beef

Drain the spinach well. In a large bowl combine the spinach, eggs, breadcrumbs, milk, soy sauce, salt, and hot pepper sauce. Add the ground beef to the spinach mixture and mix well using hands. Make into either a round or oblong loaf slightly smaller than your crockpot or slow cooker's interior.

Place a wire rack (or make one using double thick strips of heavy-duty foil) in the bottom of the cooker. Place meatloaf atop rack not allowing it to touch cooker's sides. Place lid on cooker and cook on high setting for 4 hours. 

Top with the traditional ketchup topping or serve with the following sauce.

Serve with this MUSHROOM SAUCE:
1 can (3-oz) sliced mushrooms with juices
2 tbsp all-purpose flour
1 cup sour cream
2 tbsp snipped chives

In a saucepan combine the mushrooms and flour, stirring until flour is blend in. Stir in the sour cream and chives. Cook, while stirring, just until thickened. Do not boil!

Yield: 1 1/2 cups of sauce
Yield: 8 servings meat loaf

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