Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Italian Cheesy Meatloaf
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- #91752
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 pound ground beef
8 ounces grated Parmesan cheese
1 cup grated Cheddar cheese
1 can tomato paste
1 egg
1 teaspoon garlic powder
1 medium onion, diced
3 slices bacon, cut into bite-sized pieces
1/2 teaspoon Italian seasoning
salt and pepper, to taste
directions
Mix the meat mixture, Parmesan cheese, egg, onion, and the seasonings.
Mix water with the tomato paste until a desired consistency, similar to tomato sauce. Add about 1/4 of the tomato paste mixture to the meat mixture.
Place in a round casserole dish. Spread out the mixture to make a well. Place the cheddar cheese and bacon in the well. Use the rest of the mixture to cover the cheese mixture so that it is in the center of the meatloaf.
Bake at 375 degrees F until completely cooked or about 1 1/2 hours.
During the last 15 minutes of cooking, pour off any liquid and then pour the rest of the tomato mixture to coat the meatloaf. Sprinkle with a little more Italian seasoning, if desired.
added by
katesrecipes
nutrition data
Nutritional data has not been calculated yet.
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