World Famous Recipes

Stuffed Meat Loaf 1-1/2 lb. ground beef
1 jar (1 lb. 10 oz.) RAGÚ® Chunky Pasta Sauce, divided
1 large egg, lightly beaten
1/4 cup plain dry bread crumbs
2 cups (about 8 oz.) mozzarella cheese, shredded
1 TB fresh parsley, finely chopped

Preheat oven to 350° F. In large bowl, combine ground beef, 1/3 cup Ragú Pasta Sauce, egg and bread crumbs. Season, if desired, with salt and ground black pepper.

In 9″ x 13″ baking or roasting pan, shape meat mixture into 8″ x 12″ rectangle.

Sprinkle 1-1/2 cups cheese and parsley down center of meat loaf leaving 3/4″ border. Roll, starting at long end, jelly roll style. Press ends together to seal.

Bake uncovered for 45 minutes. Pour remaining sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted.

Let stand 5 minutes before serving.

Makes: 6 servings.

Note: Molding the meat mixture onto waxed paper helps make rolling easier. Just lift waxed paper to curl
the meat over cheese filling, then carefully remove meat from paper. Continue rolling in this manner until
filling is enclosed in roll and meat is off paper.

Stuffed Meat Loaf 1-1/2 lb. ground beef
1 jar (1 lb. 10 oz.) RAGÚ® Chunky Pasta Sauce, divided
1 large egg, lightly beaten
1/4 cup plain dry bread crumbs
2 cups (about 8 oz.) mozzarella cheese, shredded
1 TB fresh parsley, finely chopped

Easy, All-Day Meatloaf and Vegetables

Makes 6 servings

4 large, or 6 medium potatoes, sliced

6 carrots, sliced

1/4 tsp. salt

1 & 1/2 lbs. ground beef

2 eggs, beaten

3/4 cup cracker crumbs

1/3 cup ketchup

1/3 cup finely chopped onions

3/4 tsp. salt

1/4 tsp. dried marjoram

1/4 tsp. black pepper

Place potatoes and carrots in slow cooker. Sprinkle with 1/4 tsp. salt.

Combine remaining ingredients. Mix well and shape into loaf. Place loaf on

top of vegetables, making sure that it doesn’t touch sides of slow cooker.

Cover. Cook on Low 8-10 hours.

Dad’s Meatloaf And Tomato Relish -
Serves 6

Ingredients

Tomato Relish
1 onion — finely diced
2 garlic cloves — minced
2 bay leaves
2 red bell peppers — cored, seeded and finely diced
2 tomatoes — halved, seeded and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Meatloaf:
1 pounds ground beef
1 pounds ground pork
3 eggs
leaf from 2 fresh thyme sprigs
3 slice white bread — crusts removed and torn into pieces
1/2 cup whole milk
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 350° F.

Coat a skillet with a 2-count of oil and place over medium heat.
Sauté the onion, garlic, and bay leaves for a few minutes to create a
base flavor. Throw in the red peppers and cook them for a couple of
minutes to soften. Now add the tomatoes; adding them at this point
lets them hold their shape and prevents them from disintegrating.
Stir in the parsley, ketchup, and Worcestershire; season with salt
and pepper. Simmer the relish for 10 minutes to pull all the flavors
together. Remove it from the heat; you should have about 4 cups of
relish.
In a large mixing bowl soak the bread pieces in the whole milk. Set
aside. In a separate large mixing bowl, combine the ground beef with
the ground pork and mix well. Squeeze out the milk from the bread and
add the bread to mixing bowl. Add the eggs, 1 cup of the tomato
relish, and thyme; season with salt and pepper. Mix well with hands.
To test, fry a small “hamburger” patty of the meatloaf until cooked;
the patty should hold together but still have a soft consistency.
Taste the patty for seasoning.

Take a small baking tray and line with parchment paper. Form the meat
into a loaf shape on the tray and top with another 1/2 cup of the
tomato relish.
Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and
meat is tender — it should spring back lightly when pressed. Remove
the meatloaf from the oven and let it cool a bit before slicing.
Serve with the remaining tomato relish on the side.