a half bunch (4 or 5 large leaves, ribs removed) of kale, torn up
a hunk of bread the size of a tennis ball, torn into pieces (day old Stickboy sandwich white works great)
2 cloves garlic
2 tablespoons olive oil
1 pound very lean ground beef
1/3 cup finely chopped onion
1 teaspoon smoked paprika
a generous amount of freshly ground pepper
1 egg
1/2 teaspoon kosher salt

1. Preheat oven to 375 F. In food processor or blender, combine kale leaves, pieces of bread, garlic cloves, and olive oil. Pulse until kale leaves are broken down, then process until mixture forms a coarse paste. Scrape mixture into a large bowl.

2. To kale mixture in bowl, add all remaining ingredients. Using your hands, lightly and consistently combine all the ingredients until the mixture is uniform.

3. Form mixture into a meatloaf about 2 inches high in an oval shape. (*) Place loaf on 9x13 baking dish lined with parchment paper. Place in preheated oven and bake for about 45 minutes to 1 hour, or until a meat thermometer registers 160 F. Let meatloaf rest on cutting board for 10 minutes before slicing and serving.

* You can make this dish ahead up to this point. Then wrap it tightly in plastic wrap for up to two days.
* recipe from Virgie and Hats blog

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