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1
Pre-heat oven to 200u00b0C.
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2
FOR THE MEATLOAF:
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Boil potatoes till tender; drain.
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4
Add milk and salt and pepper to taste; potatoes should still be pretty dry, but hold together enough to work with in a later step.
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5
While the potatoes are boiling, add oil to a frying pan and saute the onion, pepper, and garlic till tender, but not brown (about 3-5 minutes); take off heat and allow to cool.
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6
In a large bowl, combine the onion mix, minced meat, breadcrumbs, basil and egg; add salt and pepper to taste and mix very well (use your hands).
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7
Place half of the meat mixture in a baking dish, shaping it into a rather wide loaf with a flattened top (since you will be stacking the other ingredients above).
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8
Take half of the mashed potatoes, and make a level layer of them above the meat base (once again, hands work best).
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9
Cover the potato layer with the spinach leaves.
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10
Cover the spinach with the mozzarella, again making a level layer.
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11
Cover this with the remaining potatoes, once again leveling.
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12
Finish off with the remaining meat, molding and shaping it to not only cover the top, but down the sides as needed to keep the stacks together.
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13
Bake for 20 minutes, glaze the top with honey, and continue baking for 20 to 25 more minutes.
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14
Allow to rest 5 minutes before slicing.
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15
FOR THE TOMATOES:
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16
Just as you are placing the meatloaf in the oven, wash tomatoes, and slice in half horizontally.
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17
Remove the pips and juices with your fingers.
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18
Sprinkle the tomato cavities with salt, then turn them upside down on a paper towel (this will help remove extra juices which would tend to make them mushy when baking).
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19
After fifteen minutes, place the tomato halves right side up on a non-stick baking sheet.
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20
Place the garlic slivers in the tomato cavities (at least two per cavity) and drizzle with olive oil (to taste, but I recommend about 1/2 tsp per tomato).
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21
At the time that you glaze the meatloaf with the honey, place the tomatoes in the oven (thus, bake for 20-25 minutes).
