MEATLOAF RECIPE WITH BACON AND CHEESE RECIPES
ORIGINAL ANN LANDERS MEATLOAF RECIPE - FOOD.COM
This is the original version my mom handed down to me and has been one of my family staples since the 70s. I occasionally add other ingredients such as bell pepper or fresh onions, or top with bacon or cheese slice triangles. Sometimes I substitute saltine cracker crumbs to give it a different texture. My favorite part is meatloaf sandwiches from the leftovers.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients except tomato sauce.
- Shape into loaf and place in ungreased pan.
- Pour tomato sauce over loaf.
- Bake for one hour.
Nutrition Facts : Calories 507.6, FatContent 25.9, SaturatedFatContent 9.7, CholesterolContent 164.8, SodiumContent 1235, CarbohydrateContent 32.2, FiberContent 2.2, SugarContent 10.4, ProteinContent 35.2
ROLLED ITALIAN MEATLOAF RECIPE - BETTYCROCKER.COM
Not much harder to make than plain meatloaf, this dressed-up version is nice enough for company.
Provided by Betty Crocker Kitchens
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, mix ground beef, sausage, egg, 1/2 cup of the pizza sauce, the bread crumbs and pepper.
- On foil, pat mixture to12x8-inch rectangle. Sprinkle evenly with cheese; gently press into meat. Top with spinach. Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends. Place seam side down in ungreased 12x8-inch (2 quart) glass baking dish.
- Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes longer or until thermometer inserted in meatloaf reads 160°F. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 330 , CarbohydrateContent 6 g, CholesterolContent 120 mg, FatContent 0 , FiberContent 0 g, ProteinContent 29 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 900 mg, SugarContent 3 g, TransFatContent 1/2 g
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