Slow-Cooked Piz­zaiola Meat Loaf

I love this meat loaf as is, but some­times I like to add Ital­ian Castel­ve­trano olives to the mix­ture. They’re bright green, very mild and fruity, and are avail­able in the deli sec­tion of the gro­cery store.

Simple & Delicious - - ON THE MENU - Ann Sheehy, Lawrence, MA

Prep: 35 min. • Cook: 4 hours Makes: 8 serv­ings

2 Tbsp. canola oil 1 large onion, chopped 11/2 cups sliced fresh mush­rooms 1 cup chopped sweet red, yel­low or green pep­pers 2 gar­lic cloves, minced 2 large eggs, lightly beaten 1 cup sea­soned bread crumbs 1 cup shred­ded Ital­ian cheese blend 1 tsp. Ital­ian sea­son­ing 1/2 tsp. salt 11/4 lbs. ground turkey 1 lb. meat loaf mix (equal parts ground beef, pork and veal) Pizza sauce and shred­ded Parme­san cheese, op­tional 1. Cut three 25x3-in. strips of heavy-duty foil; criss­cross so they re­sem­ble spokes of a wheel. Place strips on bot­tom and up sides of a 5- or 6-qt. slow cooker. Coat strips with cook­ing spray.

2. In a large skil­let, heat oil over medi­umhigh heat. Add the onions, mush­rooms and pep­pers; cook and stir un­til ten­der, 4-6 min­utes. Add gar­lic; cook 1 minute longer. Re­move from heat and cool slightly.

3. In a large bowl, com­bine eggs, bread crumbs, cheese, Ital­ian sea­son­ing, salt and re­served cooked veg­eta­bles. Add turkey and meat loaf mix; mix lightly but thor­oughly. Shape into a loaf; trans­fer to slow cooker. Cook, cov­ered, on low un­til a ther­mome­ter reads at least 160°, for 4 to 5 hours. Us­ing foil strips as han­dles, re­move meat loaf to a plat­ter. If de­sired, serve with pizza sauce and Parme­san.

1 SLICE 356 cal., 19g fat (6g sat. fat), 139mg chol., 551mg sod., 14g carb.

(3g sug­ars, 1g fiber), 31g pro.


• Tra­di­tional piz­zaiola is typ­i­cally made with meat slow-sim­mered in tomato sauce un­til ten­der. The dish has a fla­vor that’s sim­i­lar to pizza. • If you don’t have meat loaf mix on hand, this meat loaf can be made with all ground beef.

Slow-Cooked Piz­zaiola Meat Loaf

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