Reader Martha Pahl explains why this Cooking Club recipe is a favorite: It gets raves each time I have made it. It makes meat loaf an elegant meal! I served it with fresh pole beans, scalloped potatoes and Caesar salad. It's a family favorite now!
Stuffed Italian Meat Loaf There's a surprise tucked into the center of this homey meat loaf: gooey fontina cheese. While wonderful on its own, the meat loaf becomes downright irresistible when topped with a homemade tomato sauce. Serve leftovers as sandwiches with a little sauce for dipping. MEAT LOAF
2 tablespoons extra-virgin olive oil
2 cups finely chopped onions
2 tablespoons minced garlic
1 cup fresh bread crumbs*
1/2 cup milk
1 lb. ground beef (80% lean)
1 lb. bulk mild Italian sausage
2 (9- or 10-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 eggs, beaten
1 cup grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh rosemary
1 teaspoon pepper
3/4 teaspoon salt
8 oz. fontina or provolone cheese, cut into 3x1/2-inch strips
SAUCE
2 tablespoons extra-virgin olive oil
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup minced shallots
1 teaspoon minced garlic
1 (14.5-oz.) can Italian-seasoned diced tomatoes
1/3 cup water
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
**
Click here for the full recipe.
Want to see your favorite recipe from a past Cooking Club
magazine in an upcoming newsletter? Email your name, the recipe name and a short description of why you like it to editors@cookingclub.com. Featured readers will win a prize. 
0 comments:
Post a Comment