EARL’S MOZZARELLA MEAT LOAF

25.09.2008 | Author: Cook | Posted in Pork
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EARL’S MOZZARELLA MEAT LOAF


Servings: 8
Ingredients: 

  • 1 lg Onion; coarsely chopped
    • 

  • 1 T  Olive oil
    • 

  • 1    Sweet red pepper; chopped
    • 

  • 1 cl Garlic; finely chopped
    • 

  • 1 ts Leaf basil; crumbled
    • 

  • 1/2 ts Lef thyme; crumbled
    • 

  • 1 1/2 lb Lean ground beef
    • 

  • 1/2 lb Ground pork
    • 

  • 1 c  Old-fashioned oats; uncooked
    • 

  • 2    Egg whites
    • 

  • 4 oz Part-skim mozarella cheese
    • 

  • -cut in 1/4-inch cubes
    • 

  • 1/2 c  Grated Parmesan cheese
    • 

  • 2 T  Parsley; chopped
    • 

  • 3/4 ts Salt; optional
    • 

  • 1/8 ts Pepper
    • 

  • 1/4 c  Catsup
    •

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.

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