Stuffed Meat Loaf Recipe

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Stuffed Meat Loaf

From Dorothy McNett's recipes at

1/2 cup San Benito dried Blenheim apricots, chopped
1/2 cup water
4 cups bread cubes (use about 8 slices bread)
1 rib celery, chopped
1/2 teaspoon dried herbs (Herbs d Provence, etc.)
1/2 teaspoon fine sea salt
freshly ground pepper
2 tablespoons extra virgin olive oil
2 pounds lean ground beef (or a combination of beef, pork, turkey)
2 tablespoons parsley, finely chopped
1/4 cup diced onion
2-3 cloves garlic, minced
1/4 cup all purpose unbleached flour
1 large egg
1 teaspoon fine sea salt
1/8 teaspoon ground peppercorns

1 red ripe tomato, thinly sliced (or 2-3 tablespoons BBQ sauce)

Preheat oven to 375 degrees. In batter bowl combine chopped apricots and water. Heat in microwave1 minute. Set aside to cool. In meantime in large bowl mix together the ground meat, parsley, onion, garlic, flour, egg, salt and pepper lightly. Using parchment paper or a silicone baking mat, pat the meat mixture into a 16 by 10 inch rectangle. (Make sure the parchment or silicone mat is larger than 16 by 10 by a few inches). Stir the bread cubes, celery, herbs, salt, pepper and olive oil into the apricots. Spread filling evenly over meat to within 1 inch of edges. Using the parchment paper or baking mat, roll up like a jelly roll, pinching the edges together to seal. Place seam side down on a baking pan with sides. Arrange tomato slices over the top. Bake 50-60 minutes, or until nicely browned. Allow to stand about 10 minutes, remove from pan and slice.

Recipe created 2003-06-16.

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