RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1499
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| Recipe Name: |
Cheese Meatloaf with Tomato Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$2.76
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Potato Pancakes |
| Comments: |
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Ingredients:
1 to taste salt and pepper
2 Tablespoons oil, olive
25 Ounce(wt)s tomatoes, crushed
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Directions:
Preheat oven to 375 degrees.
Line a 13x9x2-inch baking dish with foil; set aside.
Combine beef, egg, breadcrumbs, oregano and basil in a medium-sized bowl; season with salt and pepper. Using your hands, mix until well blended.
Turn mixture out onto 15-inch-long sheet of foil and shape into 9-inch square.
Layer Provolone slices over meatloaf, leaving 1-inch border around the edges.
Using foil as a starter, roll the meat tightly, jelly-roll style, completely sealing cheese inside the meatloaf.
Transfer meatloaf to prepared baking dish, removing foil used for rolling, and bake for 40 minutes.
Heat olive oil in a medium-sized heavy-gauge saucepan over medium-high heat. Add onion and garlic and sauté, stirring occasionally, 2 to 3 minutes, or until softened and translucent.
Add tomatoes with their juice and bring to a boil.
Add parsley, salt and pepper to taste; reduce heat and simmer gently, uncovered, 25 minutes.
Remove pan from heat, cover, and set aside until ready to serve.
Remove meatloaf from oven and set aside to rest about 5 minutes.
Cut meatloaf crosswise into 1/2-inch thick slices and divide among 4 dinner plates. Top with equal portions of tomato sauce, and garnish each with parsley. |
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Potato Pancakes
(Add to shopping list) :
0.5 Cup milk, whole
1 to taste salt and pepper
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Directions:
Fill medium-sized bowl half full with cold water.
Peel potatoes, dropping each one into bowl of cold water as you finish peeling it.
Using a food processor fitted with a grating disk, grate potatoes. Return grated potatoes to medium-sized bowls, add enough cold water to cover, and set aside.
Combine eggs, milk, scallions, flour, salt and pepper to taste in a large non-aluminum bowl and whisk until blended.
Drain potatoes in colander and wring dry in kitchen towel. Add potatoes to egg mixture and stir to combine.
Heat 1 tablespoon oil in a large cast-iron skillet or on griddle over medium-high heat until oil is hot but not smoking. Drop as many scant quarter-cupfuls of batter as will fit comfortably in skillet or on griddle and cook pancakes about 2 minutes per side, or until golden.
Using a metal spatula, transfer pancakes to a heatproof platter, cover loosely with foil, and keep warm on stove top until ready to serve.
Stir remaining batter to recombine and repeat process, adding more oil if necessary.
If desired, warm pancakes in 200-degree oven for 5 minutes before serving. |
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| Nutrition per Serving: |
| Calories: |
761 |
Total Carbs: |
23.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
201.2 |
Fat: |
138.6 |
Protein: |
43.46 |
| Fiber: |
0.74 |
Sodium: |
798.99 |
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