Stuffed Meat Loaf
02-25-2011, 07:14 PM
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Join Date: Sep 2010
Location: Indiana
Posts: 958
MEAT LOAF
2 tablespoons extra-virgin olive oil
2 cups finely chopped onions
2 tablespoons minced garlic
1 cup fresh bread crumbs*
1/2 cup milk
1 lb. ground beef (80% lean)
1 lb. bulk mild Italian sausage
2 (9- or 10-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 eggs, beaten
1 cup grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh rosemary
1 teaspoon pepper
3/4 teaspoon salt
8 oz. fontina or provolone cheese, cut into 3x1/2-inch strips
SAUCE
2 tablespoons extra-virgin olive oil
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup minced shallots
1 teaspoon minced garlic
1 (14.5-oz.) can Italian-seasoned diced tomatoes
1/3 cup water
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
1. Heat oven to 350°F. Heat 2 tablespoons oil in medium skillet over medium heat until hot. Cook onions 4 minutes or until soft. Add 2 tablespoons garlic; cook 30 seconds or until fragrant. Place in large bowl; cool.
2. Combine bread crumbs and milk in small bowl; let stand 15 minutes. Squeeze and discard excess milk from bread. Add bread and all remaining meat loaf ingredients except fontina cheese to bowl. Gently combine until well-blended.
3. Form half of the mixture into 14x5-inch rectangle on large rimmed baking sheet. Arrange fontina cheese lengthwise down center of meat, leaving 1-inch border on edges. Cover with remaining meat mixture, making sure edges are well-sealed. Plump up loaf with your hands.
4. Bake 1 hour to 1 hour 15 minutes or until internal temperature reaches 160°F. Let stand 10 minutes before slicing.
5. Meanwhile, heat 2 tablespoons oil in medium saucepan over medium heat until hot. Cook carrot, celery, shallots and 1 teaspoon garlic, covered, 6 to 10 minutes or until softened, stirring occasionally. Add tomatoes and water; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in 1 teaspoon rosemary and 1/4 teaspoon each salt and pepper; cook 5 minutes. Puree in blender or food processor, adding additional water if too thick. Serve warm over meat loaf.
TIP *To make fresh bread crumbs, tear day-old whole-grain or white bread into pieces; place in food processor. Pulse 30 to 60 seconds or until coarse crumbs form. One bread slice yields about 3/4 cup crumbs.
6 servings
2 tablespoons extra-virgin olive oil
2 cups finely chopped onions
2 tablespoons minced garlic
1 cup fresh bread crumbs*
1/2 cup milk
1 lb. ground beef (80% lean)
1 lb. bulk mild Italian sausage
2 (9- or 10-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 eggs, beaten
1 cup grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh rosemary
1 teaspoon pepper
3/4 teaspoon salt
8 oz. fontina or provolone cheese, cut into 3x1/2-inch strips
SAUCE
2 tablespoons extra-virgin olive oil
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup minced shallots
1 teaspoon minced garlic
1 (14.5-oz.) can Italian-seasoned diced tomatoes
1/3 cup water
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
1. Heat oven to 350°F. Heat 2 tablespoons oil in medium skillet over medium heat until hot. Cook onions 4 minutes or until soft. Add 2 tablespoons garlic; cook 30 seconds or until fragrant. Place in large bowl; cool.
2. Combine bread crumbs and milk in small bowl; let stand 15 minutes. Squeeze and discard excess milk from bread. Add bread and all remaining meat loaf ingredients except fontina cheese to bowl. Gently combine until well-blended.
3. Form half of the mixture into 14x5-inch rectangle on large rimmed baking sheet. Arrange fontina cheese lengthwise down center of meat, leaving 1-inch border on edges. Cover with remaining meat mixture, making sure edges are well-sealed. Plump up loaf with your hands.
4. Bake 1 hour to 1 hour 15 minutes or until internal temperature reaches 160°F. Let stand 10 minutes before slicing.
5. Meanwhile, heat 2 tablespoons oil in medium saucepan over medium heat until hot. Cook carrot, celery, shallots and 1 teaspoon garlic, covered, 6 to 10 minutes or until softened, stirring occasionally. Add tomatoes and water; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in 1 teaspoon rosemary and 1/4 teaspoon each salt and pepper; cook 5 minutes. Puree in blender or food processor, adding additional water if too thick. Serve warm over meat loaf.
TIP *To make fresh bread crumbs, tear day-old whole-grain or white bread into pieces; place in food processor. Pulse 30 to 60 seconds or until coarse crumbs form. One bread slice yields about 3/4 cup crumbs.
6 servings
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