Pizza Meat Loaf
This recipe makes 6 servings
|Per serving: about||-|
|total fat||23 g|
|sat. fat||9 g|
- Portion size: 6
This is a fantastic way to incorporate other vegetables into a classic meat-and-potatoes dish. Kids will never notice them disguised as delicious pizza toppings. Serve with Golden Roast Potatoes or Creamy Mashed Potatoes.
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, chopped
- 3-1/2 cups 3-1/2cupschopped mushroommushrooms
- 1 1sweet green peppersweet green peppers, chopped
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 2 2eggeggs
- 1/2 cup 1/2cupdry breadcrumbs
- 1/4 cup 1/4cuptomato paste
- 2 tbsp 2tbspwine vinegar
- 1 1clove garliccloves of garlic, minced
- 3/4 tsp 3/4tspItalian herb seasoning
- 1-1/2 lb 1-1/2lblean ground beef
- 1 cup 1cuppizza sauce or pasta sauce
- 1 cup 1cupshredded mozzarella cheese
- 1/2 cup 1/2cupsliced mushroommushrooms
In skillet, heat oil over medium heat; fry onion, chopped mushrooms, green pepper and half each of the salt and pepper, stirring occasionally, until no mushroom liquid remains, 8 minutes. Let cool for 10 minutes.
Meanwhile, in bowl, whisk together eggs, bread crumbs, tomato paste, vinegar, garlic, Italian herb seasoning and remaining salt and pepper; mix in beef and 1 cup (250 mL) of the cooked mushroom mixture. Pat evenly into 9- x 5-inch (2 L) loaf pan.
Bake in 375°F (190°C) oven until meat thermometer inserted in centre registers 170°F (75°C), about 1 hour and 10 minutes. Let stand for 10 minutes; drain off any fat.
Spread pizza sauce over meat loaf; top with remaining cooked mushroom mixture, then cheese. Sprinkle sliced mushrooms over top. Bake in 450°F (230°C) oven until cheese is melted and starting to brown at edges, 10 to 15 minutes.
Source : Canadian Living Magazine: October 2003