s EARL'S MOZZARELLA MEAT LOAF **** s   



Yields: 0


Ingredients

Ingredients:
1 large Onion coarsely chopped
1 teaspoon Olive oil
1 Sweet red pepper chopped
1 clove Garlic finely chopped
1 teaspoon Leaf basil crumbled
1/2 teaspoon Lef thyme crumbled
1 1/2lb Lean beef Ground
1/2 pound pork Ground
1 cup Old-fashioned oats uncooked
2 Egg whites
4 ounces Part-skim mozarella cheese
-cut in 1/4-inch cubes
1/2 cup Parmesan cheese Grated
2 teaspoons Parsley chopped
3/4 teaspoon Salt optional
1/8 teaspoon Pepper
1/4 cup Catsup


 
Instructions
 Instructions:
*********************************
jan 04 this was great i used 2 # lean hamburger and 1 # pork, whole
eggs and 8 oz mozzerella, made it in the big pan as two loaves, was
not that much fat
***********************************
Preheat oven to moderate (375 degrees). Line jelly-roll pan with
aluminum
foil.

Saute onion in oil in large skillet over medium heat 3 minutes. Add
red
pepper, garlic, basil, and thyme, saute 5 minutes.

Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley,
optional salt, and pepper in large bowl. Add vegetable mixture.
Shape
into large oval on prepared pan.

Bake in moderate oven (375 degrees) for 30 minutes. Brush loaf with
catsup. Bake 25 minutes or until cooked through. Let stand 10 minute
before slicing.

Judi's Notes: I would bake this meat loaf in a loaf pan due to
possible
grease escaping from the jelly roll pan. I would also spoon off some
of
the fat from the loaf after 30 minutes.

Source: Family Circle Magazine, 5/14/91. Shared and MM by Judi M.
Phelps.




Notes:
********** RECIPE ENDS ********

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