A nice variation on a meatloaf that makes great sandwiches with the leftovers. You could kick this recipe up a notch with some horseradish sauce.
1 1/2 # ground beef
1/2 c. bread crumbs
1/2 c. milk
1 egg
1/2 t. salt and pepper
1 garlic clove, minced
1/2 c. chopped mushrooms
3 T. Worcestershire sauce
1/2 onion, chopped
1 bell pepper, chopped
8 slices provolone cheese
1/2 T. parsley
Saute in a large skillet the mushrooms, garlic, onion and peppers in a T. of olive oil until tender.
Mix ground beef. bread crumbs, milk;, egg, salt and pepper, Worcestershire sauce and vegetables from skillet. Put 1/2 of this mixture into a loaf pan that has been sprayed with cooking spray. Top with 4 slices of the cheese. Top with remaining half of the meat mixture. Sprinkle with parsley.
Place in a 350 degree oven for 30 minutes. Top with remaining 4 slices of cheese and bake an additional 15 minutes. Let stand for a few minutes before serving.
1 1/2 # ground beef
1/2 c. bread crumbs
1/2 c. milk
1 egg
1/2 t. salt and pepper
1 garlic clove, minced
1/2 c. chopped mushrooms
3 T. Worcestershire sauce
1/2 onion, chopped
1 bell pepper, chopped
8 slices provolone cheese
1/2 T. parsley
Saute in a large skillet the mushrooms, garlic, onion and peppers in a T. of olive oil until tender.
Mix ground beef. bread crumbs, milk;, egg, salt and pepper, Worcestershire sauce and vegetables from skillet. Put 1/2 of this mixture into a loaf pan that has been sprayed with cooking spray. Top with 4 slices of the cheese. Top with remaining half of the meat mixture. Sprinkle with parsley.
Place in a 350 degree oven for 30 minutes. Top with remaining 4 slices of cheese and bake an additional 15 minutes. Let stand for a few minutes before serving.
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