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Earl's Mozzarella Meat Loaf

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      Title: EARL'S MOZZARELLA MEAT LOAF
 Categories: Low-cal, Hamburger, Pork, Meats
      Yield: 8 Servings
 
      1 lg Onion; coarsely chopped
      1 tb Olive oil
      1    Sweet red pepper; chopped
      1 cl Garlic; finely chopped
      1 ts Leaf basil; crumbled
    1/2 ts Lef thyme; crumbled
  1 1/2 lb Lean ground beef
    1/2 lb Ground pork
      1 c  Old-fashioned oats; uncooked
      2    Egg whites
      4 oz Part-skim mozarella cheese
           -cut in 1/4-inch cubes
    1/2 c  Grated Parmesan cheese
      2 tb Parsley; chopped
    3/4 ts Salt; optional
    1/8 ts Pepper
    1/4 c  Catsup
 
  Preheat oven to moderate (375 degrees).  Line jelly-roll pan with
  aluminum foil.
  
  Saute onion in oil in large skillet over medium heat 3 minutes. Add
  red pepper, garlic, basil, and thyme, saute 5 minutes.
  
  Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley,
  optional salt, and pepper in large bowl. Add vegetable mixture. Shape
  into large oval on prepared pan.
  
  Bake in moderate oven (375 degrees) for 30 minutes. Brush loaf with
  catsup. Bake 25 minutes or until cooked through. Let stand 10 minute
  before slicing.
  
  Judi's Notes:  I would bake this meat loaf in a loaf pan due to
  possible grease escaping from the jelly roll pan. I would also spoon
  off some of the fat from the loaf after 30 minutes.
  
  Source:  Family Circle Magazine, 5/14/91. Shared and MM by Judi M.
  Phelps.
 
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