I usually include this Loaf, perfectly sliced and topped with Pico de Gallo as part of my Cocktail Party Dishes.

SPINACH LOAF
Serves 8

1 package (10 oz) frozen chopped spinach
1 1/2 tb margarine
1 tsp vegetable oil
1/3 cup chopped onion
1 lb ground beef
1/2 lb ground veal
1/4 lb pork sausage
1 garlic clove crushed
1 tsp salt
1/2 tsp ground pepper
1/8 tsp ground nutmeg
1 tb dry sherry
2 eggs lightly beaten
dash of Tabasco
3/4 cup packaged bread crumbs
1/2 cup Grated Parmesan cheese
2 tsp prepared mustard
1 tsp chili sauce
1/4 tsp leaf oregano, crumbled

Cook the spinach. Press out excess liquid. Heat butter and oil in saucepan, sauté onion until translucent. Add spinach; cook over medium heat until mixture is quite dry. Mix beef, veal, sausage, garlic, salt, pepper and nutmeg. Stir in spinach-onion mixture and sherry. Add eggs, Tabasco, bread crumbs and 1/4 cup Parmesan; mix thoroughly. Shape mixture into a loaf in a shallow baking dish. Combine mustard, chili sauce and oregano; spread over loaf. Bake in a 375 F oven for 1 hour. Remove from oven; sprinkle top with remaining 1/4 cup grated Parmesan; bake 15 minutes longer. Serve with a mild tomato sauce if you wish or with Pico de Gallo Salsa.