Join Date: Jan 2001
Location: South of the Mason-Dixon Line
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I got the basis for this recipe from someone on these boards... speak up if it was you, and I'll give you credit! I'm listing two different versions:
For Both Versions
2 pounds ground beef and/or ground turkey
1/2 cup toasted bread crumbs
For The Italian Version
1 package pesto sauce mix (powder)
1 can diced tomatoes (Italian seasoned), drained
1-2 cups shredded pizza cheese or Italian cheese blend
For The Mexican Version
1 package taco mix (powder)
1 can diced tomatoes (Mexican seasoned), drained
1-2 cups shredded cheddar cheese or Mexican cheese blend
Preheat oven to 350 degrees.
Mix ground meat, egg, and bread crumbs. Add contents of sauce packet, and blend thoroughly.
Take a large sheet of wax paper and lay it on the counter. Spray with a little non-stick spray. Spread meat mixture on it, so that it is about the width of your meatloaf dish, and about an inch or so thick. Spread tomatoes evenly on meat, keeping them at least 1-inch from the edges. Then spread cheese evenly on top of tomatoes, again, keeping it at least 1-inch from the edges.
Picking up the wax paper on one end, carefully roll meat up. Place rolled meat into meatloaf pan, seam side down.
Bake for 45 minutes to an hour. You may wish to use your baster to remove some of the fat, and possibly baste the top a little.
When done, let meatloaf rest for about 10 minutes before serving.