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Italian Stuffed Meat Loaf
1 lb lean ground beef
1/2 cup beef broth
1 egg
1/4 tsp garlic powder
1/2 tsp salt
1/2 cup dry bread crumbs mixed with 2 tbsp. Parmesan cheese.
4 oz sliced mushrooms, cooked and drained (or use canned)
1/2 cup onion, cooked
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried basil
3/4 cup shredded mozzarella (or more)
1-16 oz can tomato sauce
In a bowl combine first five ingredients. Mix thoroughly. On a sheet of
aluminum foil pat mixture into a 10x14 inch rectangle. Sprinkle rectangle
evenly with crumbs, dried spices, onions, mushrooms,
and cheese.
Roll the meat like a jelly roll. Seal the ends and joining by pinching and
patting,
so that no filling shows. (The loaf may be frozen at this point by wrapping in
the foil to seal out air and placing on a cookie
sheet in the freezer until hard.) Place loaf in a 13x9x2 in. baking
dish. Pour tomato sauce over. Cover with your piece of foil and bake 50 to 60
min.
adding water to the pan if necessary. (If using frozen loaf, bake 20 min.
longer.)
Serves 5-6
   
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