Lucia’s Meatloaf – We Love God!

How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Italian		1	Servings

INGREDIENTS

2	lb	Lean ground beef
10	oz	Frozen chopped spinach
		thawed and drained
1	lb	Mozzarella cheese, shredded
2		Garlic cloves, minced
1	t	Basil
1		Egg
1	c	Italian seasoned bread crumb
		Salt and pepper
28	oz	Can crushed tomatoes
1	t	Basil
2	T	Olive oil
2		Garlic cloves, chopped
1	pn	Thyme
		Salt and pepper to taste
1	pn	Red pepper

INSTRUCTIONS

1998    
This Italian meatloaf, studded with spinach and mozzarella, was a
prize winner in the Miami Herald's contest many years ago.  Mix all
meatloaf ingredients together to form one large loaf or two  smaller
ones. Spray a loaf pan with non-stick cooking spray. Put in  pan and
bake at 350    degrees for about 2 hours.  Meanwhile, make marinara
sauce. Saute garlic in olive oil. Add basil  and thyme and stir a
minute. Add all other ingredients and simmer  about an hour.  Let
meatloaf rest about 10 minutes. Serve with marinara sauce.  Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Mar 24,

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