Irish vegetarian meatloaf |
By Sushi | On |
Ingredients |
3/8 (10 ounce) package drained spinach |
8 (10 ounce) package drained spinach 1 teaspoon butter |
1/3 cup sliced mushrooms |
2 tablespoons and 2 teaspoons chopped onion |
2 tablespoons and 2 teaspoons fine dry bread crumbs |
5 ounces ground vegetarian beef |
2-1/2 ounces lean ground vegetarian pork |
1/3 cup shredded Cheddar cheese |
3 tablespoons dry bread crumbs |
3/8 egg |
3/4 teaspoon Worcestershire sauce |
1/4 teaspoon salt |
1/8 teaspoon freshly ground pepper |
1 tablespoon chopped celery |
3/8 egg |
1 tablespoon and 1 teaspoon parsley |
1/8 teaspoon salt |
3/8 pinch ground black pepper |
3/8 pinch ground nutmeg |
HOW TO MAKE: |
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Preheat oven to 350 degrees F (175 degrees C). Make the filling: Coarsely chop the spinach, and place in a large bowl; set aside. Heat butter in a large heavy skillet over medium heat. Saute mushrooms and onion until onion is translucent. Transfer mushroom mixture to bowl with spinach. Mix in 1/2 cup bread crumbs, 1 egg and parsley. Season with salt, pepper and nutmeg.
STEP2: In a large bowl, combine ground vegetarian beef, ground vegetarian pork, Cheddar cheese, 1/2 cup bread crumbs, celery,1 egg. Season with Worcestershire sauce, salt and pepper. Place vegetarian meat mixture between two sheets of waxed paper, and roll into a rectangle approximately 18x8 inches. Remove top sheet. Spread spinach mixture evenly over vegetarian meat, leaving a 1/2 inch border. Roll up vegetarian meat from the short end in jelly-roll style, lifting and removing paper as you go. STEP3: Place loaf into an 8x4 inch loaf pan. Bake in preheated oven for about 1 hour, or until browned and juices run clear. Serve hot or cold. Bon appetit! |
SUCCESS! |
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