Italian stuffed meat loaf from loren martin

Yield: 20 servings

Measure Ingredient
10 pounds Ground turkey, chicken, or
Beef
6 tablespoons Worcestershire sauce
5 tablespoons Prepared horseradish
3 packs StoveTop stuffing mix
1 can Tomato sauce, 29 oz
1 can Diced tomatoes & green chili
2 cans Spaghetti sauce, 26.5 oz
6 teaspoons Dried dill
2 teaspoons Dried tarragon
6 teaspoons Dried basil
5 teaspoons Dried oregano
6 eaches Eggs, slightly beaten
3 eaches Onions, diced
1 cup Parmesan cheese, grated
4 teaspoons Garlic pepper
6 cups Shredded mozzarella cheese
1 each Diced zucchini squash
1 can Pitted olives
2 cans Mushrooms

Mix ground meat, stuffing mixes, 1 can spaghetti sauce, chopped onions, parmesan cheese, eggs, Worcestershire sauce, basil, oregano, dill, tarragon, diced tomatoes with green chilies, horseradish, garlic pepper, and tomato sauce. Put half of mixture into greased roasting pan. Combine zucchini squash, mushrooms, olives and half of mozzarella cheese into a mixture and place on top of meat mixture.

Place other half of reserved meat mixture on top of stuffing-filled bottom and seal edges. Add remainder of shredded mozzarella cheese and second can of spaghetti sauce to top and bake in 350 degree oven for about 1½ hour, or until done. Add extra mozzarella cheese and sliced olives to top of loaf before serving!

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