Italian Meat Loaf

By mikeimmell

NOT YOUR TRADITIONAL MEATLOAF. A FEW EXTRA ASSEMBLY AND PREPARATION STEPS TO GO THROUGH BUT WELL WORTH THE EFFORT. IT'S EVEN BETTER TASTING THE NEXT DAY SERVED COLD IN SANDWICHES OR REHEATED FOR ANOTHER MEAL. IT ALSO FREEZES WELL, SO MAKE 2 AND FREEZE 1 FOR ANOTHER MEAL ON A DAY WHEN YOU'RE IN A TIME CRUNCH ALL STRESSED OUT. :) SERVING SUGGESTIONS: MENU 1 - MEATLOAF, SPAGHETTI WITH MARINARA SAUCE, GREEN SALAD, GARLIC BREAD MENU 2 - MEATLOAF, SCALLOPPED OR GARLIC FLAVORED MASHED POTATOES, AND GREEN BEANS BISCUITS OR HOT ROLLS

Ingredients

• MEAT LOAF INGREDIENTS:
• UTENSILS: 9" X 5" GLASS PYREX LOAF PAN or A SIMILAR SIZE METAL OR ALUMINUM FOIL LOAF PAN
• 3 TBSP BUTTER
• 1/2 CUP FINELY CHOPPED ONION
• 1/4 CUP FINELY CHOPPED GREEN OR RED BELL PEPPER
• 1/4 CUP FINELY CHOPPED CELERY
• 1/2 CUP CRUSHED SALTINE CRACKER CRUMBS
• 1 LB EXTRA LEAN GROUND BEEF OR GROUND TURKEY
• NOTE: IF USING GROUND TURKEY ADD 1 TBSP OLIVE OIL TO THE GROUND TURKEY AS GROUND TURKEY DOES NOT HAVE A VERY HIGH FAT CONTENT AND THEREFORE TENDS TO BE VERY DRY
• 1 6 OZ CAN TOMATO PASTE
• 2 EGGS BEATEN
• 1 TBSP WORCESTERSHIRE SAUCE
• 3/4 TSP SALT
• DASH BLACK PEPPER
• MEAT LOAF FILLING INGREDIENTS:
• 1/2 C FINELY CRUSHED SALTINE CRACKER CRUMBS
• 1 1/2 CUPS SMALL CURD COTTAGE CHEESE or 1 1/2 CUPS RICOTTA CHEESE
• 1 3 OZ CAN (1/2 CUP)OF COARSELY CHOPPED SLICED MUSHROOMS (DRAINED AND PATTED DRY WITH A PAPER TOWEL)
• 1 TBSP OF FRESH CHOPPED PARSLEY or 1 TBSP CHOPPED DRIED PARSLEY
• 1 SMALL JAR (2.5 OZ) OF CHOPPED PIMENTOS (DRAINED AND PATTED DRY WITH A PAPER TOWEL)
• 1/4 TSP DRIED OREGANO
• 1/4 TSP GROUND NUTMEG
• 1 TSP RED PEPPER FLAKES (OPTIONAL)
• MEAT LOAF TOPPING INGREDIENTS:
• 1/8 CUP FINELY CHOPPED ONIONS AND
• 1/8 CUP FINELY CHOPPED GREEN OR RED BELL PEPPER WHICH HAVE BEEN PLACED IN A SMALL MICROWAVE OVEN SAFE BOWL AND COOKED ON HIGH FOR APPROXIMATELY 1 MINUTE
• 1/2 CUP TOMATO KETCHUP
• 1/4 TSP DRIED OREGANO
• DASH OF BLACK PEPPER
• 2 OR 3 DASHES OF WORCESTERSHIRE SAUCE

Preparation

Step 1

PREHEAT OVEN TO 350 DEGREES FAHRENHEIT

FOR THE MEAT LOAF MIXTURE LAYERS: IN A SMALL SAUCEPAN OR SKILLET PUT THE BUTTER, CHOPPED ONIONS, CHOPPED BELL PEPPERS AND THE CELERY AND COOK APPROXIMATELY 2 MINUTES UNTIL THE ONIONS ARE JUST BEGINNING TO TURN TRANSLUCENT AND THE PEPPERS AND CELERY ARE JUST BEGINNING TO TURN TENDER. REMOVE FROM STOVE AND SET ASIDE.

IN A LARGE MIXING BOWL ADD CRUSHED SALTINE CRACKERS, GROUND BEEF OR TURKEY AND OLIVE OIL, CAN OF TOMATO PASTE, THE 2 BEATEN EGGS, WORCESTERSHIRE SAUCE, SALT AND BLACK PEPPER. ADD THE ONIONS, PEPPERS, AND CELERY MIXTURE TO THE MEAT MIXTURE, MIX WELL AND SET ASIDE.

FOR THE CHEESE MIXTURE LAYERS: IN ANOTHER BOWL ADD THE FINELY CRUSHED SALTINE CRACKER CRUMBS, THE COTTAGE CHEESE OR RICOTTA CHEESE, THE CHOPPED MUSHROOMS, PARLEY, PIMENTOS, DRIED OREGANO, GROUND NUTMEG AND THE OPTIONAL RED PEPPER FLAKES IF YOU ARE USING THOSE. MIX WELL AND SET ASIDE.

FOR THE MEATLOAF TOPPING LAYER: IN THE SAME SMALL BOWL YOU COOKED THE ONIONS AND PEPPERS IN FROM THE MICROWAVE, ADD THE KETCHUP, OREGANO, DASH OF BLACK PEPPER, AND THE WORCESTERSHIRE SAUCE. STIR WELL AND SET ASIDE.

TO ASSEMBLE THE MEAT LOAF, FOR THE 1ST LAYER DIVIDE THE MEAT MIXTURE IN HALF AND PRESS THE FIRST 1/2 OF THE MEAT MIXTURE INTO A WELL GREASED LOAF PAN. FOR THE 2ND LAYER SPREAD ALL OF THE CHEESE MIXTURE ON TOP OF THE 1ST MEAT LAYER. FOR THE 3RD LAYER PRESS THE REMAINING MEAT MIXTURE EVENLY OVER THE CHEESE LAYER. BAKE IN A 350 DEGREE PREHEATED OVEN FOR 40 MINUTES. REMOVE FROM OVEN AND FOR THE 4TH LAYER POUR THE KETCHUP MIXTURE OVER THE MEAT LOAF AND SPREAD EVENLY OVER THE ENTIRE SURFACE OF THE MEATLOAF. RETURN TO THE OVEN AND BAKE AN ADDITIONAL 20 MINUTES. REMOVE FROM THE OVEN AND LET SIT ON YOUR COUNTER TO REST FOR APPROXIMATELY 10 TO 15 MINUTES. REMOVE FROM PAN, CUT INTO SLICES AND SERVE.