Italian Stuffed Meat Loaf
Yield
20 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | pounds |
turkey
chicken, or, beef |
|
| 6 | tablespoons |
worcestershire sauce
|
|
| 5 | tablespoons |
horseradish
|
|
| 3 | packages |
stuffing mix
|
|
| 1 | can |
tomato sauce
|
*
|
| 1 | can |
tomatoes, canned
with green chili |
|
| 2 | cans |
spaghetti sauce
|
*
|
| 6 | teaspoons |
dill weed
dried |
|
| 2 | teaspoons |
tarragon leaves
dried |
|
| 6 | teaspoons |
basil
dried |
*
|
| 5 | teaspoons |
oregano
dried |
|
| 6 | large |
eggs
slightly beaten |
|
| 3 | each |
onions
diced |
|
| 1 | cup |
Parmesan cheese
grated |
|
| 4 | teaspoons |
garlic powder
|
|
| 6 | cups |
mozzarella cheese
shredded |
*
|
| 1 | each |
zucchini
diced |
*
|
| 1 | can |
olives
pitted |
*
|
| 2 | cans |
mushrooms
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5 | kg |
turkey
chicken, or, beef |
|
| 9E+1 | ml |
worcestershire sauce
|
|
| 75 | ml |
horseradish
|
|
| 3 | packages |
stuffing mix
|
|
| 1 | can |
tomato sauce
|
*
|
| 1 | can |
tomatoes, canned
with green chili |
|
| 2 | cans |
spaghetti sauce
|
*
|
| 3E+1 | ml |
dill weed
dried |
|
| 1E+1 | ml |
tarragon leaves
dried |
|
| 3E+1 | ml |
basil
dried |
*
|
| 25 | ml |
oregano
dried |
|
| 6 | large |
eggs
slightly beaten |
|
| 3 | each |
onions
diced |
|
| 237 | ml |
Parmesan cheese
grated |
|
| 2E+1 | ml |
garlic powder
|
|
| 1.4 | l |
mozzarella cheese
shredded |
*
|
| 1 | each |
zucchini
diced |
*
|
| 1 | can |
olives
pitted |
*
|
| 2 | cans |
mushrooms
|
*
|
Directions
Mix ground meat, stuffing mixes, 1 can spaghetti sauce, chopped onions, parmesan cheese, eggs, Worcestershire sauce, basil, oregano, dill, tarragon, diced tomatoes with green chilies, horseradish, garlic pepper, and tomato sauce.
Put half of mixture into greased roasting pan. Combine zucchini squash, mushrooms, olives and half of mozzarella cheese into a mixture and place on top of meat mixture.
Place other half of reserved meat mixture on top of stuffing-filled bottom and seal edges.
Add remainder of shredded mozzarella cheese and second can of spaghetti sauce to top and bake in 350℉ (180℃) oven for about 1½ hour, or until done.
Add extra mozzarella cheese and sliced olives to top of loaf before serving!
