| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
American |
Beef dishes, Jill, Recipelu |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Turkey Sausage |
| 1 |
lb |
Lean Ground Beef |
| 1 |
ts |
Celery Salt |
| 1 |
cn |
(4 Oz) Mushrooms Stems & Pieces; Drained |
| 1 |
ts |
Dried Basil |
| 1/2 |
ts |
Each Dried Thyme; Oregano |
| 1 |
cn |
(4 1/2 Oz) Ripe Olives; Chopped |
| 1 |
md |
Onion; Finely Chopped |
| 1/2 |
ts |
Garlic Powder |
| 2 |
lg |
Eggs; Lightly Beaten |
| 1 |
|
Green Bell Pepper; Chopped |
| 1/2 |
ts |
White Pepper |
| 1/2 |
|
Jar; (14 Oz.) Pizza Or Spaghetti Sauce |
| 1/2 |
c |
Italian-Flavored Bread Crumbs |
| 1/2 |
|
Jar; (14 Oz.) Pizza Or Spaghetti Sauce |
| 1 |
cn |
(2 1/4 Oz.) Ripe Olives; Slice And Drained |
INSTRUCTIONS
TOPPING
Preheat oven to 350 degrees. Lightly oil a large piece of foil and line a
9x13 inch metal baking pan with it. In a large bowl, combine the meatloaf
ingredients and mix well. Form the meatloaf mixture into a 9x5 inch loaf.*
Top the meatloaf with the remaining half-jar of pizza or spaghetti sauce
and the sliced olives. Bake for 1 1/2 hours, or until done. Let the
meatloaf sit for 15 minutes before slicing and serving.
NOTES : Turkey sausage is available in the deli section of most
supermarkets. It is a spicy alternative to pork sausage and is lower in
fat. *If necessary, add more bread crumbs a tablespoon at a time to make a
firm loaf.
Recipe by: Great American Meatloaf Contest Cookbook.
Posted to recipelu-digest by Jill Proehl <jpxtwo@swbell.net> on Feb 24,
1998
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