Constance
Master Chef
I got on a site today that has more meatloaf recipes than I ever saw in my life. I found a few interesting ones. Here's the first:
Lasagna Meatloaf
1 tb Vegetable oil
1 Onion, chopped
2 Cloves garlic, minced
1 ts Dried basil
2 cn (19 oz each) tomatoes, chopped, undrained
1 cn (5-1/2 oz) tomato paste
Salt and pepper
Filling:
6 c Spinach
1 Egg
1 c Ricotta cheese
1/2 c Shredded part skim mozzarella cheese
2 tb Parmesan cheese
2 tb Chopped parsley
2 tb Milk
1/4 ts Each salt and pepper
1 pn Nutmeg
Meat:
1 Egg, beaten
1 Onion, chopped
2 Cloves garlic, minced
1/2 c Dry bread crumbs
2 tb Parmesan cheese
1 ts EACH dried basil, and oregano
34 ts Salt
1/2 ts Pepper
1 1/2 lb Lean ground beef
Serve this special rolled meat loaf with herbed garlic bread.
SAUCE:
In skillet, heat oil over medium heat; cook onion, garlic and basil for 3 minutes. Stir in tomatoes and 1/2 cup of the tomato paste. Bring to boil, reduce heat and simmer for 20 minutes or until thickened, stirring often. Season with salt and pepper to taste.
FILLING:
Wash spinach; cook in just the water clinging to leaves,covered, over medium high heat for 2-3 minutes or just until wilted; drain and set aside. Combine egg, ricotta, mozzarella and parmesan cheeses, parsley, milk, salt, pepper and nutmeg.
MEAT:
Combine egg, remaining tomato paste, onion, garlic, crumbs,parmesan, basil, oregano, salt and pepper; mix in meat. Place between sheets of waxed paper; roll into 18x8 inch rectangle. Remove top sheet. Layer spinach leaves over meat. Gently spread ricotta mixture over spinach, leaving 1 inch border. Spread 1 cup tomato sauce over ricotta layer. Roll up meat from short end, jelly roll style, lifting with paper, tucking in any filling that oozes out. Ease, seam side up, into 9x5 inch loaf pan. Bake in 350 F oven for 1-1/4 hours or until meat is well done. Let stand for 20 minutes. Drain off fat. Serve with remaining hot tomato sauce. Makes 8 servings.
Lasagna Meatloaf
1 tb Vegetable oil
1 Onion, chopped
2 Cloves garlic, minced
1 ts Dried basil
2 cn (19 oz each) tomatoes, chopped, undrained
1 cn (5-1/2 oz) tomato paste
Salt and pepper
Filling:
6 c Spinach
1 Egg
1 c Ricotta cheese
1/2 c Shredded part skim mozzarella cheese
2 tb Parmesan cheese
2 tb Chopped parsley
2 tb Milk
1/4 ts Each salt and pepper
1 pn Nutmeg
Meat:
1 Egg, beaten
1 Onion, chopped
2 Cloves garlic, minced
1/2 c Dry bread crumbs
2 tb Parmesan cheese
1 ts EACH dried basil, and oregano
34 ts Salt
1/2 ts Pepper
1 1/2 lb Lean ground beef
Serve this special rolled meat loaf with herbed garlic bread.
SAUCE:
In skillet, heat oil over medium heat; cook onion, garlic and basil for 3 minutes. Stir in tomatoes and 1/2 cup of the tomato paste. Bring to boil, reduce heat and simmer for 20 minutes or until thickened, stirring often. Season with salt and pepper to taste.
FILLING:
Wash spinach; cook in just the water clinging to leaves,covered, over medium high heat for 2-3 minutes or just until wilted; drain and set aside. Combine egg, ricotta, mozzarella and parmesan cheeses, parsley, milk, salt, pepper and nutmeg.
MEAT:
Combine egg, remaining tomato paste, onion, garlic, crumbs,parmesan, basil, oregano, salt and pepper; mix in meat. Place between sheets of waxed paper; roll into 18x8 inch rectangle. Remove top sheet. Layer spinach leaves over meat. Gently spread ricotta mixture over spinach, leaving 1 inch border. Spread 1 cup tomato sauce over ricotta layer. Roll up meat from short end, jelly roll style, lifting with paper, tucking in any filling that oozes out. Ease, seam side up, into 9x5 inch loaf pan. Bake in 350 F oven for 1-1/4 hours or until meat is well done. Let stand for 20 minutes. Drain off fat. Serve with remaining hot tomato sauce. Makes 8 servings.
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