Earl's mozzarella meat loaf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; coarsely chopped |
| 1 | tablespoon | Olive oil |
| 1 | Sweet red pepper; chopped | |
| 1 | clove | Garlic; finely chopped |
| 1 | teaspoon | Leaf basil; crumbled |
| ½ | teaspoon | Lef thyme; crumbled |
| 1½ | pounds | Lean ground beef |
| ½ | pounds | Ground pork |
| 1 | cup | Old-fashioned oats; uncooked |
| 2 | Egg whites | |
| 4 | ounces | Part-skim mozarella cheese cut in 1/4-inch cubes |
| ½ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Parsley; chopped |
| ¾ | teaspoon | Salt; optional |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Catsup |
Directions
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.