Italian Meatloaf by B H & G |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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The filling makes the meat loaf interesting, reminds me of a pastaless lasagna. It was yummy. Came from BH&G New Cookbook (1968). I used Whole Wheat Triscuits. Ingredients:
1/2 cup low-sodium wheat crackers, medium grind (about 11 crackers) |
1 lb lean ground beef |
1/2 lb ground pork |
6 ounces tomato paste |
2 eggs, lightly beaten |
1/2 cup onion, finely chopped |
1/4 cup green bell pepper, finely chopped |
3/4 teaspoon salt |
1 dash pepper |
1/2 cup low-sodium wheat crackers, medium grind |
12 ounces low fat cottage cheese, small curd |
3 ounces canned mushrooms, chopped, drained |
1 tablespoon fresh parsley, minced |
1/4 teaspoon dried oregano, crushed |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. PREPARE MEAT MIX:.
3. In a large bowl, combine 1/2 cup medium cracker crumbs (about 11 crackers), ground beef and ground pork, tomato paste, eggs, finely chopped onion, finely chopped green pepper, salt and dash of pepper. Mix well.
4. Pat half of the meat mixture into the bottom of an 8x8x2-inch baking pan lightly coated with olive oil.
5. PREPARE FILLING:.
6. Combine 1/2 cup medium cracker crumbs, small-curd cottage cheese, one 3-ounce can of chopped mushrooms, drained (about 1/2 cup), snipped parsley, and dried oregano (crushed between fingers).
7. Spread filling mixture evenly over meat in pan.
8. Top with remaining meat mixture.
9. Bake in moderate oven (350 degrees Fahrenheit) for 1 hour.
10. Let meat loaf stand 10 minutes before serving.
11. Makes 8 servings.
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