* 1 tablespoon(s) olive oil
* 1 large onion, finely chopped
* 1 small (8 ounces) fennel bulb, finely chopped
* 1 package(s) (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1/4 teaspoon(s) ground nutmeg
* 240 mls soft bread crumbs (from about 2 slices bread)
* 120 mls freshly grated Romano cheese
* 120 mls heavy or whipping cream
* 1 teaspoon(s) salt
* 2 pound(s) ground meat for meatloaf (beef, pork, and veal)
* 2 large eggs
1. Preheat oven to 375° F. Line 13" by 9" metal baking pan with foil. Spray foil with nonstick cooking spray; set aside. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and fennel and cook 5 minutes, stirring occasionally. Reduce heat to medium; cook vegetables 6 to 7 minutes longer or until tender and golden. Remove saucepan from heat. Spoon half of vegetables into large bowl; set aside.
2. To vegetables remaining in skillet, stir in spinach, nutmeg, 1/2 cup bread crumbs, 1/4 cup Romano, 1/4 cup cream, and 1/4 teaspoon salt. To vegetables in bowl, add ground meat, eggs, and remaining 1/2 cup crumbs, 1/4 cup Romano, 1/4 cup cream, and 3/4 teaspoon salt; mix just until well blended but not overmixed.
3. Line 9" by 5" loaf pan with plastic wrap. Spoon half of meat mixture into pan, gently patting evenly. Top with spinach mixture, then remaining meat mixture, pressing firmly. Invert meatloaf into prepared baking pan. Remove loaf pan and discard plastic wrap.
4. Bake meatloaf 1 hour and 15 minutes or until temperature on instant-read thermometer inserted in center of meat mixture reaches 155° F. Let meatloaf stand 10 minutes to allow internal temperature to rise to 160° F and to set juices for easier slicing.