(And I would like to point out, in case I don't made it clear, that even though this is under the "Rachel's Recipes" category, it is not my recipe.)
Working on the church cookbook had it's advantages and disadvantages.... Advantages: Getting to read and re-read all those delicious recipes. Disadvantages: Getting to read and re-read all those delicious recipes! Depending on what I was working on, I would be craving Texas Caviar, Shrimp Etouffee, Monkey Bread, Double Chocolate Mint Dessert, Corn Casserole, or any other number of things by the time I stepped away from the computer.
One last-minute entry I got was from my friend Sabrina from church. "Stuffed Meatloaf." It got my attention, because we love meatloaf around here, and stuffing it..... Even better!
2 lbs. ground beef
2 large eggs
½ cup parmesan cheese
¼ cup onion
¼ cup bell pepper
1 tbsp. parsley
2 cloves garlic
½ tsp. oregano
½ tsp. basil
½ tsp. salt
½ tsp. pepper
1 cup ketchup
4 oz. Deli ham or pepperoni slices and 8 oz. mozzarella cheese
Cooked bacon slices and American cheese
Swiss Cheese and mushroom slices
Spinach and ricotta cheese
Oven 350 degrees.
Mix all ingredients together except ketchup, and stuffing options.
Form meat mixture into an 8x10 rectangle.
Lay meat on top and then cheese (or whatever using for a stuffing).
Roll up like a jelly roll.
Place in a loaf pan and coat with ketchup.
Bake 1 ¼ hours
Drain fat. Cool 10 minutes; cut into 8 slices.
I made it two Saturdays ago, and had to make it again this week. Different variations, however, but still.... Pretty delicious.
The first time I made it, we used pepperoni, packaged bacon bits, and shredded cheese (about half Italian blend shredded, and half colby-jack shredded). It was really good, but we shouldn't have bothered with the bacon bits, because the pepperoni flavor took over.
This time, I actually fried bacon (Farmland spicy bbq version), and used American cheese (about 12 slices). I loved it this way. My only screw-up was that somehow I set the oven at 450 instead of 350, and didn't realize it until it had been in an hour. No damage other than a well-done top.
And I refuse to use simply ketchup on top of meatloaf. And despite Paul's repeated requests, I won't use barbeque sauce either. I use ketchup mixed with dry mustard, Worcestershire sauce, and brown sugar. Don't ask how much, because I don't know. It's how my Mom did it, so it's how I do it.
And if you try this recipe, a trick to rolling it up: I used a smallish baking sheet with sides, lined it with wax paper, then pressed the meat into it. I arranged the toppings, then picked up the edge of the paper to help me start rolling it. It really helps make it into a neater roll without mangling it.
Oh. And we don't do green peppers in baking. Bleh. Fajitas: yes. Anything baked, boiled, or simmered: no.
The only thing I don't like about this recipe is that it uses two pounds of my precious ground beef. But it makes a big loaf - we have had two meals of it (with green beans and noodles), and there's still some left over. (And that's why I guess I don't mind using two pounds of meat for one dish.)
I hope you enjoy it as much as we did! I would like to try all the stuffing options, but I doubt I'll be able to pull off the non-carnivorous options with the males in this household.