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 |
This sounds different, but good-Thank you!
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