FKN-Systems

Title: Earl's Mozzarella Meat Loaf
Categories: Diabetic, Meats, Cheese
Yield: 8 servings

1 lg Onion; coarsely chopped
-- 2 Egg whites
1 T Olive oil
-- 4 oz Part-skim mozarella
-- cheese
1 Sweet red pepper; chopped
-- -cut in 1/4-inch cubes
1 cl Garlic; finely chopped
-- 1/2 c Grated Parmesan
-- cheese
1 ts Leaf basil; crumbled
-- 2 T Parsley; chopped
1/2 ts Lef thyme; crumbled
-- 3/4 ts Salt; optional
1 1/2 lb Lean ground beef
-- 1/8 ts Pepper
1/2 lb Ground pork
-- 1/4 c Catsup
1 c Old-fashioned oats; uncooked

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.