Tuesday, November 10, 2009

Stuffed Meat Loaf

Craig makes many different meat loafs, but this ones my favorite!

Stuffed Meatloaf
1lb. extra lean ground beef
1lb Lean Hot Italian Turkey Sausage(casings removed)
dehydrated onion
3/4 cup grated zucchini
3/4 cup grated carrots
1-16oz can of pinto beans (drained and smashed)
2 eggs

I can tomato paste
1 cup spaghetti sauce
1 can sliced mushrooms

mix all ingredients in a bowl (except topping), cover and refrigerate for 1 hour.
In a separate bowl, mix 1 12oz pkg of Kraft free shredded cheddar cheese with enough Egg Beaters to moisten.
On waxed paper, sprayed with cooking spray, spread the meat mixture out to about 1 inch thick.
Spread cheese over the meat leaving 1 inch from edges.
Roll into a log or fold in half and put in a casserole dish. Seal the ends by pinching the meat together.
Bake at 350 for an hour and.
Remove from oven (Careful, it will be hot!)
Spread topping over the top, bake for an additional 20 minutes, or until done.
Remove from oven (careful, still hot! use oven mitts!)
Let cool 10-15 minutes.

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