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Beef, Meatloaf Stuffed with Carrot and Provolone Recipe

   
 

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     Beef, Meatloaf Stuffed with Carrot and Provolone

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   2-3

Ingredients
6 oz carrots
1 cup baby spinach
1 TBS water
1 egg
2 TBS grated pecorino cheese
2 tsp Tuscan Seasoning, 1 part basil, 1 pt oregano, 1 pt fennel, 0.25 pt black pepper,
----- 0.125 pt red pepper flake
1//2 tsp kosher salt
1/4 tsp finely ground black pepper, divided
 
8 oz ground beef
2 oz shredded provolone cheese
2 tbs ketchup
Salt, pepper, olive oil

Instructions
Heat oven to 350 F. Prepare your mise en place- Grate carrots, or use a vegetable peeler to shave them into ribbons.
Place about 1 loosely packed cup spinach and carrot in a small saucepan. Sprinkle with 1 tablespoon water. Cook over medium-high heat, stirring constantly, until wilted, 1 to 2 minutes. Set aside to cool.In a medium bowl combine egg, 3 tablespoons pecorino, Tuscan seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Stir well. Add beef, and mix only until incorporated, taking care to not overwork or compact the meat. (Your hands might work best for this.)
Spread a sheet of plastic wrap on a clean work surface. Set a cast-iron (or other oven-proof) skillet next to your work area. Spoon the meat mixture onto the plastic, and pat it into an 8- by 5-inch rectangle that is about 1/2 inch thick. Squeeze the spinach and carrots tightly to remove all the liquid. Shake them loose, and place a thin row of the vegetables down the center of meat mixture. Cover vegetables with provolone. Lift the bottom edge of the plastic wrap, and use it as a guide to lift the meat up and over the filling. Lift the plastic out of the way as you roll the meat into a log. Do not get any wrap inside the roll. Gently lift roll, and place it seam-side down in skillet. Remove the plastic wrap. Spread ketchup over the loaf.
SAFETY TIP, BEFORE PLACING SKILLET IN OVEN COVER HANDLE IN ALUMINUM FOIL, THIS WILL REMIND YOU LATER IT IS HOT WHEN TAKING IT FROM OVEN AND WHEN IT IS COOLING ON STOVETOP. Place skillet in oven, and bake meatloaf until it is cooked through (the center of the meat should be 155 F, and cooking juices should no longer run pink), 20 to 25 minutes. Remove skillet from oven, and carefully transfer meatloaf to a cutting board or plate to rest. Let rest 5 minutes.


Originally Submitted
5/22/2017





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