Make a humble meatloaf company-worthy by rolling and slicing it, showing layers of green spinach, red bell peppers and white mozzarella cheese.
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
Spiral Meat Loaf
|1 pound extra lean ground beef
1-1/2 cups fresh bread crumbs
2 egg whites
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
|1 (6-oz) can mixed vegetable juice
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1 (10-oz) package frozen chopped spinach, thawed
1 teaspoon salt-free herb seasoning
4 ounces part skim mozzarella cheese
4 red bell peppers, roasted, peeled, or 6 jarred roasted red peppers
1 teaspoon salt free garlic herb seasoning
Combine the ground beef, bread crumbs, egg whites, onion, celery, parsley, salt, pepper, vegetable juice, Worcestershire sauce and mustard in a bowl and mix well. Pat the mixture into a 10″ x 14″ rectangle on foil or waxed paper. Drain the spinach and squeeze to remove excess moisture. Spread the spinach over the ground beef rectangle. Sprinkle with the herb seasoning.
Slice the mozzarella cheese thinly and arrange over the spinach. Seed the roasted peppers and cut into slices. Arrange a layer of peppers over the cheese. Sprinkle with the garlic-herb seasoning. Roll up as for a jelly roll from the short end. Place seam side down in a nonstick baking pan. Tent loosely with foil. Bake at 350 degrees for 35 minutes. Bake, uncovered, for 20 minutes longer or until the juices run clear. Let stand for 5 to 10 minutes before slicing.
Yield: 8 servings