Lasagna Meatloaf

1 tb Vegetable oil
1 Onion, chopped
2 Cloves garlic, minced
1 tsp Dried basil
2 can (19 oz each) tomatoes, chopped, undrained
1 can (5-1/2 oz) tomato paste
Salt and pepper

Filling:
6 cup Spinach
1 Egg
1 cup Ricotta cheese
1/2 cup Shredded part skim mozzarella cheese
2 tbsp Parmesan cheese
2 tbsp Chopped parsley
2 tbsp Milk
1/4 tsp Each salt and pepper
1 pn Nutmeg

Meat:
1 Egg, beaten
1 Onion, chopped
2 Cloves garlic, minced
1/2 cup Dry bread crumbs
2 tbsp Parmesan cheese
1 tsp EACH dried basil, and oregano
34 tsp Salt
1/2 tsp Pepper
1 1/2 lb Lean ground beef

Serve this special rolled meat loaf with herbed garlic bread. 

SAUCE: 
In skillet, heat oil over medium heat; cook onion, garlic and basil for 3 minutes. Stir in tomatoes and 1/2 cup of the tomato paste. Bring to boil, reduce heat and simmer for 20 minutes or until thickened, stirring often. Season with salt and pepper to taste. 

FILLING: 
Wash spinach; cook in just the water clinging to leaves, covered, over medium high heat for 2-3 minutes or just until wilted; drain and set aside. Combine egg, ricotta, mozzarella and parmesan cheeses, parsley, milk, salt, pepper and nutmeg. 

MEAT: 
Combine egg, remaining tomato paste, onion, garlic, crumbs, parmesan, basil, oregano, salt and pepper; mix in meat. Place between sheets of waxed paper; roll into 18x8 inch rectangle. Remove top sheet. Layer spinach leaves over meat. Gently spread ricotta mixture over spinach, leaving 1 inch border. Spread 1 cup tomato sauce over ricotta layer. Roll up meat from short end, jelly roll style, lifting with paper, tucking in any filling that oozes out. Ease, seam side up, into 9x5 inch loaf pan. Bake in 350 F oven for 1-1/4 hours or until meat is well done. Let stand for 20 minutes. Drain off fat. Serve with remaining hot tomato sauce. Makes 8 servings.

MAIN MENU