Russian meatloaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef or turkey |
| ½ | cup | Chopped onions |
| 1 | tablespoon | Butter (or use cooking spray) |
| 2 | Eggs, slightly beaten | |
| 1 | cup | Shredded Swiss or mozzarella cheese, divided in half |
| ½ | cup | Dry bread crumbs |
| 2 | tablespoons | Parsley |
| 2 | teaspoons | Worcestershire sauce |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | Refrigerated (10 oz.) French bread dough | |
Directions
Spray large skillet with cooking spray, or heat butter in skillet. Brown meat and onion. Drain excess oil. Remove from heat. Add all remaining ingredients except half of the cheese and the bread dough. Mix thoroughly.
(If desired, freeze in 4 cup container for future use, then thaw and proceed.) Unroll bread dough onto greased cookie sheet or ungreased baking stone. Shape meat mixture into a loaf on dough. Sprinkle with cheese. Pull dough over meat and seal edges. Bake at 350 for 30 minutes. Posted to EAT-L Digest 13 Mar 97 by Wendi J Grezlak <wgrezlak@...> on Mar 14, 1997