Italian Stuffed Meatloaf
"Turns an ordinary weeknight meal into company dinner. Very lean ground beef or poultry is recommended. If fatty meat is used, it will break open during cooking and let most of the cheeses run out. This goes well with bow tie pasta cooked as package directs, tossed with garlic and sautéed red, yellow and green bell pepper and served with a mixture of one jar of chunky garden sauce and one jar of pizza sauce."
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Yields:
-
8 1 1/2 inch slices
- Serves:
- 8
ingredients
- 1 1⁄2 1 1/2 lbs ground chicken or 1 1/2 lbs ground turkey
- 1 cup Italian seasoned breadcrumbs
- 2⁄3 cup evaporated milk
- 1 egg, beaten
- 1 (14 ounce) jar pizza sauce
- 1⁄4 cup minced red bell pepper
- 1⁄4 cup minced onion
- 1⁄2 teaspoon black pepper
- 1 teaspoon salt
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 1⁄3 cup grated parmesan cheese
- 8 ounces shredded asiago cheese or 8 ounces sharp monterey jack cheese
directions
- Preheat oven to 350 degrees F.
- Combine ground meat or poultry, bread crumbs, and milk in large mixing bowl. Mix or stir by hand until bread crumbs disappear.
- Add egg, half the pizza sauce, bell pepper, onion, Italian seasoning, black pepper and salt; continue to stir by hand until well mixed.
- Form meat mixture into a flat ball and place between two 10 x 12 inch parchment sheets; using a rolling pin, roll out in a rectangle about the size of the parchment. Peel off top sheet of parchment. Be sure that meat layer is even and has no holes.
- . Spread meat to within one inch of edges with Asiago or Monterey Jack cheese; top with chopped spinach and sprinkle with ¼ cup of the Parmesan.
- Starting at the farthest end, carefully lift parchment and begin rolling the meat inward toward the end closest to you. Continue to lift the parchment and peel it back from the meat rolling as tightly as possibly. Press ends and edges together to seal.
- Using the parchment to help support the roll, transfer it to an oiled casserole dish with seam on bottom.
- Bake 1 hour at 350°F Top with remaining pizza sauce and remaining Parmesan; cook additional 15 minutes. Allow loaf to rest 10 minutes before slicing.
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RECIPE SUBMITTED BY
Kitchen Klown
Monroe
My earliest memory is of me sitting in my mother's lap on the porch of a rented house in Panama City, Florida. I was3 years old and singing "My mommy told me, if I be goody...," and my mother was crying because she was homesick. The year was 1942. Later that same year, we moved back home to Eastpoint, Florida, a tiny community on the shore of the Apalachicola Bay. My dad built our home, a tiny shotgun house overlooking the Bay, and we were all very happy, especially Mama. My aunt and uncle lived next door and had a large garden, a well for water and a cow for milk. Our meals consisted mostly of garden vegetables, sweet milk (fresh whole milk), and lots of seafood. Apalachicola Bay, yielded an abundance of delicious seafood, mostly fish, shrimp, crabs and oysters. The beach was so cluttered with blue crabs that they could be quickly and easily scooped up for a tasty boil. All the men had cast nets and caught mullet which were pan fried and served with navy beans cooked low and slow, biscuits and tomato gravy. I remember my grandmother mixing the leftover navy beans with chopped onions and baking them in her wood burning stove, and they were delicious.
