Italian Meatloaf by B H & G

"The filling makes the meat loaf interesting, reminds me of a pastaless lasagna. It was yummy. Came from BH&G "New" Cookbook (1968). I used Whole Wheat Triscuits."
 
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Ready In:
1hr 20mins
Ingredients:
14
Yields:
1 loaf
Serves:
8

ingredients

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directions

  • Preheat oven to 350 degrees Fahrenheit.
  • PREPARE MEAT MIX:

  • In a large bowl, combine 1/2 cup medium cracker crumbs (about 11 crackers), ground beef and ground pork, tomato paste, eggs, finely chopped onion, finely chopped green pepper, salt and dash of pepper. Mix well.
  • Pat half of the meat mixture into the bottom of an 8x8x2-inch baking pan lightly coated with olive oil.
  • PREPARE FILLING:

  • Combine 1/2 cup medium cracker crumbs, small-curd cottage cheese, one 3-ounce can of chopped mushrooms, drained (about 1/2 cup), snipped parsley, and dried oregano (crushed between fingers).
  • Spread filling mixture evenly over meat in pan.
  • Top with remaining meat mixture.
  • Bake in moderate oven (350 degrees Fahrenheit) for 1 hour.
  • Let meat loaf stand 10 minutes before serving.
  • Makes 8 servings.

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Reviews

  1. This was great - I used 2% cottage cheese (didn't measure - but used the rest of the container) and my mushrooms were a 7 ounce can, otherwise made as directed. Served with mixed vegetables for a great and healthy dinner. Thanks for sharing!
     
  2. Made for PRMR! This was really good. I added some extra garlic for my taste and cut the cheese in half. The family enjoyed! Thanks
     
  3. This is truly the best meatloaf I ever had. I fixed it exactly the way it said on the direction and it came out perfect. I always liked cottage cheese but never had it on a cooked dish and thought about substituting it with ricotta cheese but I'm glad I didn't.
     
  4. I made this delicious meatloaf with an excellent combination of veal/pork mince (Australian) or ground veal/pork (American) that I buy regularly from my local Italian butcher's for making meatloaf and meatballs, etc.. The only changes I made were to add 3 cloves of garlic (finely minced with the onion in a food processor) to the meat mix (a personal taste preference), and to substitute 3/4 cup of Italian canned tomatoes (drained) for the tomato paste, which we've found disagrees with us (again, a personal taste preference). Clear instructions, quick and easy to make, and very tasty: this recipe, as KateL so aptly describes it, is not just another meatloaf recipe, but, in effect, a "pastaless lasagne"! Thank you for sharing this recipe, KateL! Made for Newest Zaar Tag.
     
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Tweaks

  1. I made this delicious meatloaf with an excellent combination of veal/pork mince (Australian) or ground veal/pork (American) that I buy regularly from my local Italian butcher's for making meatloaf and meatballs, etc.. The only changes I made were to add 3 cloves of garlic (finely minced with the onion in a food processor) to the meat mix (a personal taste preference), and to substitute 3/4 cup of Italian canned tomatoes (drained) for the tomato paste, which we've found disagrees with us (again, a personal taste preference). Clear instructions, quick and easy to make, and very tasty: this recipe, as KateL so aptly describes it, is not just another meatloaf recipe, but, in effect, a "pastaless lasagne"! Thank you for sharing this recipe, KateL! Made for Newest Zaar Tag.
     

RECIPE SUBMITTED BY

I love to eat yummy healthy foods!
 
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