Italian Meatloaf Recipe
Ingredients
2 tablespoons butter or margarine
1 small zucchini squash, shredded
1 small onion, chopped
1 can Italian tomatoes
2 pounds meat-loaf mixture
1 cup soft bread crumbs
2 eggs
1/2 cup milk
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon leaf marjoram, crumbled
1/4 teaspoon leaf thyme, crumbled Sauce:
2 tablespoons chopped onion
1 envelope or teaspoon instant beef broth
1/2 cup boiling water
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
1. Melt butter or margarine in skillet; saute zucchini and onion until tender. Chop 2 of the canned tomatoes; add to zucchini mixture. Cool the entire mixture slightly.
2. Combine zucchini mixture, meat-loaf mixture, bread crumbs, eggs, milk, salt, pepper, marjoram and thyme in a large mixing bowl. Mix until well-blended. Pack mixture into a lightly oiled 9x5x3-inch loaf pan; turn out into baking pan.
3. Bake in moderate oven (350°) 1 hour and 10 minutes. Remove to serving platter; keep warm.
4. Make sauce: Saute onion in pan drippings in baking pan. Dissolve beef broth in boiling water. Chop remaining tomatoes; add with beef broth to onion. Cook, stirring constantly, until sauce thickens, about 3 minutes. Add salt and pepper. Spoon over meat loaf. Garnish with sliced, stuffed olives, if you wish.
2. Combine zucchini mixture, meat-loaf mixture, bread crumbs, eggs, milk, salt, pepper, marjoram and thyme in a large mixing bowl. Mix until well-blended. Pack mixture into a lightly oiled 9x5x3-inch loaf pan; turn out into baking pan.
3. Bake in moderate oven (350°) 1 hour and 10 minutes. Remove to serving platter; keep warm.
4. Make sauce: Saute onion in pan drippings in baking pan. Dissolve beef broth in boiling water. Chop remaining tomatoes; add with beef broth to onion. Cook, stirring constantly, until sauce thickens, about 3 minutes. Add salt and pepper. Spoon over meat loaf. Garnish with sliced, stuffed olives, if you wish.
