From the menu of... Murphy's

A. Chef Tom Harvey sent us the recipe for Murphy’s Spinach and Sausage Meatloaf, noting that it’s one of the classics on their menu. “It’s one of our most popular items. Italian sausage mixed with Painted Hills all-natural ground beef make, what we think, is the best meatloaf around,” he said. As is often the case, the restaurant will serve you a very generous portion.

Murphy’s Spinach and Sausage Meatloaf

Hands on: 15 minutes

Total time: 1 hour, 10 minutes

Serves: 12

2 pounds ground chuck

1 (10-ounce) package frozen chopped spinach, thawed and well-squeezed dry

1/2 pound spicy Italian sausage

1/4 pound mild Italian sausage

1/2 onion, cut into 1/4-inch dice

1 egg

1/2 cup grated Parmesan

1/2 cup bread crumbs

1 teaspoon chopped garlic

1 teaspoon salt

1/2 teaspoon pepper

Small pinch of each: dried thyme, dried basil and dried oregano

Preheat oven to 350 degrees F. Place parchment paper on a rimmed cookie sheet.

In a large bowl, combine ground chuck, spinach, spicy and mild sausage, onion, egg, Parmesan, bread crumbs, garlic, salt, pepper, thyme, basil and oregano. Mix well but do not overwork.

Form mixture into a loaf and put on cookie sheet. Cover with foil and bake approximately 45 minutes or until loaf is cooked through and has an internal temperature of 155 degrees. Let meatloaf rest 10 minutes, covered, before slicing.

Per serving: 345 calories (percent of calories from fat, 70), 21 grams protein, 5 grams carbohydrates, 1 gram fiber, 26 grams fat (10 grams saturated), 99 milligrams cholesterol, 562 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of" in the subject line.