-
1
Place the potatoes in a pot, cover with water, and bring to a boil.
-
2
Salt the water and boil the potatoes until tender, about 15 minutes.
-
3
Drain the potatoes and place them back in the hot pot with the spinach.
-
4
Stir to combine, cover the pot, and let stand for 2 to 3 minutes to wilt the spinach.
-
5
Add 1/2 cup of the milk, 2/3 cup of the cheese, and salt, pepper, and nutmeg to taste.
-
6
Mash the potatoes and spinach and taste to adjust the seasoning.
-
7
While the potatoes come to a boil and cook, soak the bread in the remaining cup of milk.
-
8
Place the meat in a bowl and add 1/3 cup cheese, the parsley, garlic, onion, marjoram or oregano, and salt and pepper.
-
9
Squeeze the excess liquid from the bread and crumble it as you add it to the meat.
-
10
Mix well to combine and form 4 oval loaves no more than 2 inches thick at the center.
-
11
Heat the EVOO in a large skillet or Dutch oven over medium-high heat.
-
12
Add the meat loaves to the skillet and cook for 3 to 4 minutes on each side until lightly browned.
-
13
Pull the loaves out of the pan and add the tomato paste.
-
14
Stir for 1 minute, then stir the stock and tomatoes into the paste.
-
15
Set the loaves back in the pan, spoon the sauce over the top, and cover with a lid to simmer for 10 minutes more, or until the loaves are cooked through.
-
16
Set a loaf on each plate, spoon some spinach potatoes alongside, then spoon the pan sauce over the top.
-
17
Garnish with basil and the rest of the grated cheese.
