Spinach Meatloaf
2 large eggs
1 1/2 lb. lean ground beef
1/4 cup tomato sauce
1/4 cup crushed pork rinds
1/3 cup chopped fresh parsley
1 clove garlic, finely chopped
1/2 tsp. salt
1/4t pepper
10 oz. frozen chopped spinach squeezed dry
1/4 cup grated Romano cheese
1/4 cup grated mozzarella cheese
Preheat oven to 350 degrees F. Lightly oil a baking sheet. Lightly
whisk
eggs in large bowl. Add ground beef, 1 tbs. tomato sauce, 1/4 cup
pork
rinds, parsley, garlic, salt, and pepper. On a piece of plastic
wrap, pat
mixture into rectangle roughly 8X14 inches. Mix together spinach,
Romano
cheese, and mozzarella cheese spread in an even layer on top of
ground beef
mixture. Starting with long edge, use the plastic wrap to roll the
rectangle
up like a jelly-roll. Transfer to baking sheet. Spread remaining
tomato
sauce over top. Bake 40 to 50 minutes or until meatloaf is no
longer pink in
the center.
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Joan's Skillet Meatloaf
Serves 4
2 1/2 lb. ground beef
1 small onion grated
1 garlic clove minced
1 egg
1 Tbsp. catsup
Salt and pepper
Sauce:
1 can of tomato puree
1 tsp. sugar (omit or substitute with sweetener)
Several fresh basil leaves chopped
1 small can of mushroom pieces drained
1 large onion sliced
Worcestershire sauce
Make meatloaf mixture by combining meat, onion, egg and seasoning. Form into
a
round loaf. Heat some olive oil in a heavy-duty skillet. Pat meat into pan
and brown on both sides; carefully turning with wide spatula. Mix tomato
paste, an empty paste can of water, sugar and basil and pour over meatloaf.
Add sliced onion and mushrooms to pan. Sprinkle with a few splashes of
Worcestershire sauce. Cook covered over low heat for 1+ hour or until
meatloaf is tender. Occasionally stir sauce in pan and baste top of
meatloaf. Serve meatloaf with some of the thickened sauce.
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Bacon Mushroom Swiss Meatloaf
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef - Ground
Amount Measure Ingredient -- Preparation Method
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12 ounces Bacon, diced
4 Mushrooms, chopped
1 small Onion, chopped finely
1 1/2 pounds Ground beef, extra lean
1 Egg
1/2 cup Half & half or evapor. milk
6 ounces Swiss cheese, shredded
1/2 cup Crushed pork rinds or corn flake crumbs
Preheat oven to 350.
In a large skillet, cook bacon until crips but not burned. Remove with a
slotted spoon to paper towels to drain and cool. Remove all but a
tablespoon of the bacon fat from the skillet and saute the mushrooms and
onions until tender. Allow to cool slightly.
In large bowl, mix the beef, egg, and milk. Add the mushroom/onion
mixture, all but a few spoonfuls of the Swiss cheese and all but one
tablespoon of the bacon bits. Add the corn flake crumbs and mix well
until blended. Shape into a loaf and place in a large loaf pan.
Bake at 350 for about an hour, or until cooked through. Drain fat from
the pan and sprinkle the reserved cheese and bacon on top. Bake an
additional 5 minutes, or until cheese is bubbly.
Allow to rest for 10 minutes before slicing.
From: Lynn Nelson at [email protected]
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