Italian stuffed meatloaf
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | pounds | Ground turkey or chicken |
| 10 | pounds | Ground lean 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 |
Directions
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! Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120