As meatloaf recipes go, this is one mighty good version. The meatloaf is not only stuffed with all sorts of goodies like cheese, vegetables and olives, but it’s baked inside of crescent dough.
The original recipe called for baking the meatloaf in a 9 x 5 loaf pan. As you can see in the photo in Step 5 of the directions, it was a bit of a tight fit. At the 30 minute baking mark when I drained off the fat, I decided to transfer the meatloaf to a baking sheet so it would cook more evenly and allow for better browning of the dough. Next time, I would skip the loaf pan altogether.
2 pounds lean ground beef
1 cup bread crumbs
2 eggs, beaten
1 onion, chopped
3/4 teaspoon salt
1 teaspoon oregano
8 oz tomato sauce
2 (8 oz) cans crescent rolls
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 bell pepper, chopped
1 cup chopped mushrooms
1 cup chopped black olives
1. In large bowl, combine beef, bread crumbs, egg, onion, salt and oregano. Stir in 1/2 of the tomato sauce.
2. Cut 2 pieces of waxed paper, each 15 inches long. Unroll crescent roll dough and lay end to end on top of wax paper. Press seams together with your fingers. Place second piece of wax paper on top of dough and use a rolling pin to roll the dough out until it is about half its original thickness.
4. Roll up meat, jelly-roll style, from the narrow end. Use waxed paper to help, then discard the paper.
6. Bake at 375℉ for 30 minutes. Drain off any fat that accumulates then return to oven for 30 minutes longer.
Recipe from CookNoow.com
Normally on a Friday, I want to rock out in the kitchen. Well that changed when I came across this beautiful song that somehow got lost in my inbox. Kat Quinn’s lovely voice shines in this quiet, sad ballad.
“Your eyes warm me like a house of snow
And I spent months shivering, wondering why I’m cold
Your eyes are cozy like a kitchen knife
And I wish I hadn’t cut myself so many times”
Check out Kat Quinn on her Website, where you can learn of upcoming shows in NYC and MA and link to buy the music.