Italian Stuffed Meat Loaf
Why I Love This Recipe
Ingredients You'll Need
1 lb lean ground beef
1/2 cup liquid
1 egg
1/4 tsp garlic powder
1/2 tsp salt
1/2 cup dry bread crumbs
4 oz sliced mushrooms, cooked and drained (or use canned)
1/2 cup onion, cooked
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried basil
3/4 cup shredded mozzarella (or more)
1-16 oz can tomato sauce
Directions
In a bowl combine first five ingredients. Mix thoroughly. On a sheet of aluminum foil pat mixture into a 10x14 inch rectangle. Sprinkle rectangle evenly with crumbs, dried spices, onions, mushrooms, and cheese. Roll the meat like a jelly roll. Seal the ends and join by pinching and patting, so that no filling shows. (The loaf may be frozen at this point by wrapping in the foil to seal out air and placing on a cookie sheet in the freezer until
hard.) Place loaf in a 13x9x2 in. baking dish. Pour tomato sauce over. Cover with your piece of foil and bake 50 to 60 min. (If using frozen loaf, bake 20 min. longer.)
HINT: Make 2 loaves at a time. Fix one for dinner, freeze one for later. Great with cooked
pasta to soak up the sauce.
