Broccoli stuffed meat loaf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Lean Ground Beef |
| 1 | Egg | |
| 4 | tablespoons | Bread Crumbs |
| 4 | Green Onions, Minced | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Basil Leaves, Dried |
| ⅛ | teaspoon | Black Pepper |
| 1½ | cup | Broccoli Flowerettes |
| ½ | cup | Mild Cheddar Shreds |
| 1 | tablespoon | Butter, Melted |
| 1 | tablespoon | Tomato Ketchup |
Directions
Preheat the oven to 350 degrees. Combine the beef, egg, ½ the bread crumbs, ¾ of the minced green onion, ¾ of the salt, the basil and the pepper. Set aside. Bring a pot of water to a full boil. Drop in the broccoli flowerettes. Cook until just tender-crisp (3 to 4 minutes). Drain thoroughly. Mix with the cheese, the remaining bread crumbs, green onions and salt. Press half of the meat mixture into a loaf pan (8" x 4"), forming an indentation in the center. Leave a 1" thick layer on the sides. Fill the indentation with the broccoli mixture. Top the broccoli with the remaining meat mixture. Seal well around the edges, completely enclosing the broccoli. Mix the melted butter and ketchup. Brush the top of the loaf with this mixture. Bake until the loaf pulls away from the sides of the pan and the meat is done (about 60 minutes). Serve hot. Cut in slices.
Joel Ehrlich on rec.food.cooking
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