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CALIFORNIA SPINACH MEATLOAF
GOOD 'N HEALTHY MEAT LOAF
10 oz. pkg. frozen chopped spinach, defrosted
1 egg
1 lb. ground chuck (20% fat or less)
1 can (151/2oz.) tomato sauce, divided
1 teaspoon beef bouillon granules
1/2cup oat bran
1/2cup finely chopped onion
1/3cup chopped onion
2 tablespoons flour
1 cup chopped scraped carrots (2 medium)
2 eggs
3/4 teaspoon garlic salt
1 cup shredded Jack or cheddar cheese, divided
1/3teaspoon ground black pepper
1/2 Ib. fresh mushrooms, cleaned and sliced
11/2Ibs. lean ground beef (20% fat or less)
With hands, squeeze defrosted spinach, a little at a time,
In medium bowl, blend egg, 3/4cup tomato sauce, bran,
until all moisture is removed; it should feel dry. In mixing
onion, carrots, garlic salt, pepper and beef. Mix well. Pat
bowl, combine spinach, beef, bouillon, onion, flour, eggs and
evenly into smooth flat circle in 9-in. pie plate with high rim or
1/2cup of the cheese. In 9-inch pie plate with high rim, or
10-in. pie plate with low rim. Cover with wax paper; fold
10-inch pie plate with low rim, pat meat in even layer. Cover
edges down over rim of plate. MICROWAVE ON 'HI' 18 TO
with wax paper; fold edges down over dm of plate.
20 MINUTES, until no pink remains in center. Drain juices
MICROWAVE AT 'HI' 8 MINUTES. Carefully drain off juices,
and spread remaining sauce over top. Let stand 5 to 10
then cover loaf with mushrooms, lightly patting into loaf.
minutes to set. Makes 6 servings.
MICROWAVE AT 'HI' 7 TO 11 MINUTES, until mushrooms
are browned and meat has lost all pink color. Sprinkle with
remaining
1/2
cup cheese and let stand few minutes to set
TEXAS ZUCCHINI "LASAGNA"
before serving. Makes 6 servings.
1 large zucchini (1 lb.), peeled
2 tablespoons water
LII-I'LE BARBEQUE MEATLOAVES
11/2 lb. ground chuck beef
11/2lb. lean ground chuck
1/4 cup thinly sliced green onions
2 cups cubed wheat bread (3 slices)
1 can (15 oz.) tomato puree
1 egg, slightly beaten
1 can (4-oz.) chopped green chilies, drained
1/3cup lemon juice
1/4teaspoon ground cumin
1/4cup chopped onion
1 can (6-oz.) ripe olive pieces, drained
2 teaspoons seasoned salt
12 oz. dcotta cheese
Barbeque topping (below)
3/4 cup grated Parmesan cheese, divided
1 egg
Mix together beef, bread cubes, egg, lemon juice, onion
and salt. Shape meat mixture into 6 individual loaves and
2 tablespoons flour, divided
arrange in 8-in square dish. Cover with wax paper.
4 oz. mozzarella cheese
MICROWAVE ON 'HI' 4 MINUTES. Meanwhile, make
Barbeque Topping. Evenly divide haft of Topping over
Cut zucchini into 1/s-inchth/ck lengthwise slices (zucchini
loaves. Recover with wax paper. MICROWAVE ON 'HI' 11
sUces substitute for lasagna noodles in "lasagna"). Place
TO 13 MINUTES, until no pink remains in center of meat.
slices and water in 12x8x2-in dish.* Cover with plastic wrap,
Spoon remaining sauce over loaves and serve. Makes 6
turning back comer to vent. MICROWAVE ON 'HI' 7 TO 10
servings.
MINUTES, until tender. Drain; set aside. Place beef in 2-qt.
BARSEQUE TOPPING: In small bowl, stir together 3/4cup
casserole. MICROWAVE ON 'HI' 6 TO 7 MINUTES, until
catsup, 1/4cup brown sugar (packed), 3/4teaspoon dry
done. Drain in colander; rinse with water to remove excess
mustard, 1/4teaspoon allspice, dash ground cloves,
fat; combine in bowl with onions, puree, chilies, cumin and
olive pieces. Set aside. In small bowl, mix ricotta, 1/2cup
Parmesan and egg. Assemble "lasagna." In same 12x8x2.-in.
dish layer half zucchini, 1 tablespoon flour, half ricotta
mixture, half meat, half mozzarella. Repeat layers. Sprinkle
with 1/4cup Parmesan. MICROWAVE ON 'HI' 20 TO 24
MINUTES. Let stand 10 minutes. Makes 8 to 10 servings.
43
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