"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stuffed Meatloaf Recipe

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This recipe for Stuffed Meatloaf, by , is from The Gingrich Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Gingrich


1/2 lb ground pork
1/2 lb ground veal
1 lb ground beef
1 c. dried breadcrumbs
1 egg
1/2 c. parmesan
1 T italian seasoning
1 tsp salt
1 tsp pepper
1 10 oz package frozen spinach (thawed and drained)
1 small jar of roasted red peppers
8 oz mozzarella cheese

Preheat oven to 375. Grease 9x13 pan and line with plactic wrap (leave several inches on each end). Mix meat, egg, breadcrumbs, parm and seasoning. Place into 9x13 pan and top with another layer of plastic wrap...use your hands to press plastic wrap and meat to fill the plan (should be about 1 1/2 inches thick. Remove top plastic wrap and place layer of spinach (leaving an inch border) and top with peppers and cheese. Using bottom plastic wrap pull up meat mixture in roll jelly roll style until a loaf is formed. Remove plastic wrap and place load in the middle of the pan. You can top with additional cheese. Cover with tin foil and bake for 50 minutes.




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