"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Layered Italian Meat Loaf Recipe

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This recipe for Layered Italian Meat Loaf, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Hanse
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. lean (at least 80%) ground beef
1 8-oz. can tomato sauce w/basil, garlic & oregano
1 egg
3/4 c. Progresso Italian style bread crumbs
1 t. garlic powder
1/4 t. pepper
1 c. shredded Italian cheese blend (4 oz.)
1 9-oz. box frozen spinach, thawed, well drained

Directions:
Directions:
Heat oven to 350. Grease 9x5 pan. In large bowl, mix ground beef, 1/2 c. tomato sauce, egg, bread crumbs, garlic powder & pepper. Pat half of meat mixture in pan. Sprinkle 1/2 c. of the cheese over meat mixture. Spread spinach over cheese; sprinkle w/remaining 1/2 c. cheese. Pat remaining meat mixture on top of cheese. Bake uncovered 1 to 1 1/4 hrs. until thoroughly cooked in center - 160. Run knife around edges of pan. Place serving platter upside down over pan; turn platter & pan over. Remove pan. In small microwavable bowl, microwave remaining tomato sauce, loosely covered, on High 30 - 60 seconds or until hot; pour over top of meat loaf.

Personal Notes:
Personal Notes:
This recipe is from a Pillsbury booklet. It says it serves 6 but it made 4 meals for two of us.

 

 

 

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