1 large Onion, coarsely chopped
1 tbsp Olive oil
1 Sweet red pepper, chopped
1 cl Garlic, finely chopped
1 tsp Leaf basil, crumbled
1/2 tsp Lef thyme, crumbled
1 1/2 lb Lean ground beef
1/2 lb Ground pork
1 cup Old-fashioned oats, uncooked
2 Egg whites
4 oz Part-skim mozarella cheese cut in 1/4-inch cubes
1/2 cup Grated Parmesan cheese
2 tbsp Parsley, chopped
3/4 tsp Salt, optional
1/8 tsp Pepper
1/4 cup Catsup
Directions
Preheat oven to moderate (375 degrees). Line jelly-roll pan with
aluminum foil.
Saute onion in oil in large skillet over medium heat 3 minutes. Add
red pepper, garlic, basil, and thyme, saute 5 minutes.
Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley,
optional salt, and pepper in large bowl. Add vegetable mixture.
Shape into large oval on prepared pan.
Bake in moderate oven (375 degrees) for 30 minutes. Brush loaf with
catsup. Bake 25 minutes or until cooked through. Let stand 10 minute
before slicing.
Judi's Notes: I would bake this meat loaf in a loaf pan due to
possible grease escaping from the jelly roll pan. I would also spoon
off some of the fat from the loaf after 30 minutes.
Source: Family Circle Magazine, 5/14/91. Shared and MM by Judi M.
Phelps.
Servings: 8 servings
Earl's Mozzarella Meat Loaf Recipe brought to you by Recipe Ideas
Categories: Diabetic; Meats; Cheese
The History of Recipes
We can follow the history of meal recipes far back into the distant past, in truth as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, in the main part, these ancient records were just simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius created a few documents which described recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times used a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. For the centuries that followed, the upper classes tried to serve up the most exotic banquets, and as a consequence, the best cooks and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and publishing popular recipes of the day. By the time we get to the 20th century, cookery books are starting to become popular mostly due to more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Earl's Mozzarella Meat Loaf recipe.
