| 1 | Cut meat into small pieces and finely chop in a food pro- cessor or meat grinder. |
| 2 | Saute onion and garlic in butter. |
| 3 | Add spinach and cook for 1 minute. |
| 4 | Put the spinach mixture into a bowl and stir in the chopped meat. |
| 5 | Add brandy, egg and seasonings; mix well. |
| 6 | Arrange bacon slices across bottom and sides of 8 ?x 4 ?inch loaf pan, letting slices hang over edge. |
| 7 | Put half the meat mixture into the pan. |
| 8 | Arrange hard-cooked eggs (peeled) lengthwise down the center of the meat pressing down slightly. |
| 9 | Put remaining meat on top and wrap bacon across the top. |
| 10 | Preheat oven to 350 °F. |
| 11 | Cover pan with aluminum foil. |
| 12 | Set in a baking pan with hot water reaching a third of the way up the sides of the pan. |
| 13 | Bake for 1 ?hours, or until meat juices run clear. |
| 14 | Let stand uncov- ered for 30 minutes. |
| 15 | Pour off fat. |
| 16 | Cover and put weights on top. |
| 17 | Refrigerate 24 hours. |
| 18 | Remove from pan and trim off excess fat. |
| 19 | Cut into 1-inch slices and wrap in clear plastic wrap with gherkins and onions and tie with ribbon for a delicious gift. |
| 20 | Per serving: 140 calories, 14 g protein, 3 g carbohydrate, 8 g fat (3 g saturated), 112 mg cholesterol, 395 mg sodium, 0 g fiber. |
| 21 | Merle ellis writing in the san francisco chronicle, 12/18/91 |
