THREE LAYERED MEAT LOAF
Adapted from a Silver Palate Recipe

4 ounces Spinach leaves (I use baby spinach bags, ready for serving)
1 1/2 lbs ground beef
1 lb ground veal
3/4 cup chopped onion
6 tbsp fresh bread crumbs
5 tbsp milk
1 egg
1 1/4 tsp salt
ground black pepper to taste
1/2 cup chopped celery
1/2 tsp dried thyme
1/2 cup shredded carrot
1/2 tsp ground cumin
1 tb chopped fresh dill

Preheat oven to 350 F. Cook Spinach, drain & chop. In a bowl, mix the ground beef, veal, 1/2 onion cup, 4 tb crumbs, milk, egg, 1 tsp salt & ground pepper. Divide the mixture in half. In the first half add celery & thyme. In the other half, add carrot & cumin. Set Aside. In another bowl, toss remaining veal, 1/4 cup onion, 2 tb crumbs, 1 tb milk, 1/4 tsp salt & chopped spinach, ground pepper & dill. In loaf pan (well greased with olive oil) add celery mixture, add spinach & veal mixture & top w/ the carrot mixture. Bake for 45 minutes. Let stand for additional 15 minutes before slicing and serving.