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SEASONAL
RECIPES |
January, 1999 |
| MISS
TVC'S MEAT
LOAF |
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2 lb Ground Beef (extra lean) |
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½ lb Ground Turkey |
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¼ lb Ground Pork |
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1 Medium Onion,
finely chopped |
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½ Bell Pepper,
finely chopped |
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1 Stalk Celery,
finely chopped |
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(Note: Vegetables best if chopped
in blender or processor) |
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8 oz. Cottage Cheese |
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2 Eggs (slightly
beaten with a fork) |
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¼ cup Catsup |
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3 tsp. Soy Sauce |
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2 tsp. Worcestershire Sauce |
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2 tsp. Yellow Mustard |
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2 tsp. Horse Radish |
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1 tsp. Finely pressed Garlic |
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½ tsp. Black Pepper |
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½ tsp. Salt |
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1 cup Dried crushed cracker or
bread crumbs |
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1 lb. Extra Sharp Cheddar Cheese |
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- In large
bowl, combine all ingredients except
cheese. Stir until completely mixed.
- Place ½
of the meat mixture in a large baking pan
(such as a lasagna dish). Press to
flatten out in the shape of a rectangle.
- Slice
cheese into long blocks. Place in center
of the meat, end-to-end, and stacked,
leaving 2 inches of meat on all sides.
- Place
remainder of meat evenly over the first
half of meat and cheese.
- Using
hands, press firmly into place and press
sides to form a loaf. Repeat, pressing
down firmly and pressing sides to form a
loaf.
- Cover pan
tightly with foil.
- Bake at
350° for 1 hour.
- Remove
foil. Bake at 375° for ½ hour.
- Remove
from oven and let rest 30 minutes before
slicing to allow cheese to set.
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| ENJOY!
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