Cooking Tips & Hints
                  Week 66 Featured Recipe
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NEAPOLITAN MEAT LOAF
(click for printable version of this recipe)
 
TOOLS:
• 10" skillet
• 9 X 12 Casserole Dish
• Small & large mixing bowl
• Cutting Board & Knife
• Foil or cling wrap
INGREDIENTS:

For Meatloaf:
• 5 slices white bread, crust removed
• 1/3 cup milk
• 2 lbs lean ground beef
• 3 eggs
• 2 cloves garlic, chopped
• 2 tbsp freshly grated Parmesan Cheese
• 1/4 cup chopped fresh parsley
• ½ tsp salt
• 1/4 pound cooked Ham, thinly sliced
• 1/4 lb fresh Mozzarella cheese, sliced
• 1/3 cup olive oil
• 1/4 cup white wine

For Omelet:
• 2 eggs
• 1 tsp milk
• 1 tbsp butter
(CLICK ANY PICTURE TO ENLARGE)

PREPARATION: To make the meatloaf: In a large bowl, soak the bread in the milk. Add the ground beef and mix together. Add the 3 eggs, garlic, Parmesan cheese, parsley and salt. Mix together well. On a lightly buttered piece of cling wrap or foil, roll or pat the mixture into a large rectangle, appx. 8 X 10 inches and 1 inch thick. Place the ham slices off center of the meat, then lay the mozzarella cheese slices on top of the ham. Set aside.

Preheat oven to 375 degrees F

To prepare the omelet: In a small bowl, beat together the two eggs and the water. In a 10 inch skillet, over medium heat, melt the butter. Add the eggs, tilting the pan to coat evenly. Cook until the egg is firm. Turn the omelet over and cook the other side. Slide the omelet out of the pan on top of the Mozzarella cheese that is on the rectangle of meat.

Using cling wrap or foil, roll the meatloaf into a cylinder. Seal the seams of the meat by pressing it together gently with your fingers.

In a large casserole dish, put olive oil in middle of the dish and put the meatloaf into the baking pan and gently roll it in the oil. Spinkle the meat loaf with white wine. Bake in oven for 50 minutes.

Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing.

HINTS: I used cling wrap and it worked great. I put the ham, cheese and omelet on one side of the rectangle and began rolling from that side since it has a tendency to want to slide to the middle. I made a gravy out of the drippings from the meat which complimented the meatloaf.
(CLICK ANY PICTURE TO ENLARGE)