Cin's "Easy Italian Style Meatloaf w/a twist"
My Hubby said,''wow, that was good...can I take a meatloaf
sandwich in my lunch?''
The next day I used some of the leftovers to make a "Meatloaf Cheese Quesada".
I made it by using some creamy
spinach dip for the spread inside...yummmmmO!!!
Photos By: CinStraw
1 lbof each: lean ground beef and sausage
1/3 csun dried tomato tapenade
1/3 cpurple-onion chopped
1/3 cgreen bell pepper (chopped)
1/3 ccelery (chopped, use leafy parts too)
1 Tbspminced garlic chopped (spice world)
1 1/2 Tbspground ginger (spice world)
1 cbread crumbs (chopped real fine)
1/4 ccrushed 'white cheddar' flavored crackers
1/2 tspfreshly ground black pepper
1 Tbspbalsamic vinegar
1 Tbspworcestershire sauce
2 Tbspchopped fresh basil
1 Tbspchopped fresh parsley
1 can(s)(sm) hunts tomato paste (use 3/4 in meatloaf mixture, retain 1/4)
How to Make Cin's "Easy Italian Style Meatloaf w/a twist"
- Grease loaf pans with extra-virgin olive oil.
Preheat oven to 350 dF.
Using the 1/4 can tomato paste you retained add 1/4 c ketchup and 1/8 c vidalia onion poppyseed dressing...mix together well, set aside.
- Grab yourself a large mixing bowl (big enough to get your hands in), to mix ingredients up.
Add aLL ingredients together, (except topping mix), and combine well.
- Put into oiled loaf pans and spread your topping all over the top of each loaf.
This mixture will make enough to fill 1-regular sized loaf pan plus 2-mini loaf pans (or 2-regular loaf pans).
- Bake for approximately 1 to 1 1/2 hours (or when the internal temperature of the meatloaf
reaches 160 dF)...I baked all 3 in oven at the same time together, so it took about 1-1/2 hours to bake it,
When baked let it rest about 5 minutes or more, on cooling racks before removing from pan to platter, then it's ready to eat.