I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Monday, November 3, 2014

Small Italian Stuffed Meatloaf

A change from regular old meatloaf.  Even my non-meatloaf lovers said this one's a keeper.  It serves 3-4 people.  If you want to double the recipe, don't make a bigger roll, make two instead.  Keeps the cooking time accurate.

1  lb ground beef
1 garlic clove, minced
2 tbsps chopped fresh basil
salt and pepper to taste
3/4 cup Italian bread crumbs
1 egg
2 tbsps red wine

1/4 cup chopped celery
1/4 cup chopped onion
2 tbsps chopped red pepper
2 tbsps chopped sundried tomatoes

Combine well the first 7 ingredients.  Take a piece of parchment and press the meat out to form a 6" X 10" rectangle, about 1/4 to 1/2 inch thick.  If planning on freezing the meatloaf, like I did,  use plastic wrap instead.

Mix the vegetables together and spread evenly over meat leaving 1 inch at the top.

Use the parchment, or plastic wrap, to lift and roll meat jellyroll style. Roll with some pressure and seal the edge and sides together.

Bake uncovered in a 400F oven for 30 minutes.
Let stand 10 minutes before slicing.

If you freeze the meatloaf, label it with the cooking instructions.  When you want it, fully defrost it in the fridge the night before, then cook as usual.

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