This recipe is great to prep ahead of time and store in the refrigerator, so all you need to do is pop it in the oven for supper when you’re ready to eat. Serve over mashed cauliflower, potatoes, or yuca.
SERVES 6 TO 8 / PREP TIME: 15 MINUTES / TOTAL TIME: 1 HOUR
1 pound ground beef
1 pound bulk pork sausage
1 medium egg
1 tablespoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon chipotle powder
3 tablespoons fat (butter, ghee, or coconut oil)
1 medium onion, chopped
1 clove garlic, minced
¼ cup beef stock
3 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
½ teaspoon Tabasco sauce
4 cups tightly packed spinach
1. Preheat the oven to 375°F.
2. In a large bowl, combine the beef, sausage, egg, garlic powder, salt, pepper, and chipotle powder and mix thoroughly.
3. Using your hands or a rolling pin, form a 9 × 13-inch rectangle of meat on parchment paper, making sure the thickness is fairly even, and place in the refrigerator to chill while assembling the other ingredients.
4. In a skillet, heat 2 tablespoons of the fat over medium. Add the onion and garlic and cook for 5 minutes, until the onions soften.
5. Measure out ¼ cup of the sautéed onions and garlic and transfer to a food processor. Add the remaining 1 tablespoon fat to the processor along with the beef stock, tomato paste, vinegar, mustard, and Tabasco and pulse to make a paste.
6. Add the spinach to the skillet with the remaining onions and garlic and cook over medium heat until wilted.
7. Remove the meat roll from the refrigerator and brush some of the paste on top.
8. Spread the sautéed veggies out across two-thirds of the meat. Roll the meat up lengthwise and press the edges/flaps down to enclose all the filling.
9. Transfer the loaf to a 9 × 13-inch baking dish and liberally coat with the remainder of the paste.
10. Bake until an instant-read thermometer registers 145°F, 30 to 45 minutes.
VARIATIONS: We’ve tried this recipe using beef, pork, venison, and lamb. Feel free to play with whatever you have on hand. If you happen to have some of our No-Cook Barbecue Sauce lying around, you can shave off a few minutes from this recipe by using it in place of the paste. Try swapping out the spinach for dandelion greens or asparagus.