Neapolitan Meat Loaf

2
tsp.

oil

1/2
c.

finely chopped onion

1/2
c.

finely chopped red pepper

2
tsp.

minced garlic

2

large eggs

3

slice firm white sandwich bread

1 1/2
lb.

lean ground beef

3/4
tsp.

salt

3/4
tsp.

freshly ground pepper

1

box frozen chopped spinach

1
c.

shredded part-skim mozzarella cheese

20

very thin slices (4 oz) Genoa salami

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic, and cook 4 to 5 minutes, stirring often, until lightly browned and soft. Remove from heat.
2. While onion and pepper cook, break eggs into a large bowl and whisk to break up. Tear bread into small pieces and stir into egg.
3. Heat oven to 350°F. Coat a 9 x 5-in. loaf pan with cooking spray. Put a strip of foil or plastic wrap (about 20 in. long) on countertop.
4. Add beef, salt, pepper and onion mixture to bowl. Mix gently with hands. Place on foil or plastic wrap and press into a 17 x 8-in. rectangle. Top with a layer of spinach, then cheese, then overlapping slices of salami. Roll up meat (but not the foil or plastic wrap) from one short end; lift into loaf pan.
5. Bake 1 hour 10 minutes, or until cooked through and a meat or instant-read thermometer inserted in center of loaf registers 160°F. Let stand 10 minutes before unmolding on cutting board or platter. Good served with garlic bread and broccoli rabe.