Pickled Stuffed Meatloaf

(ed. note- Felt you guys were a little pickle deficient over here... heh.)


Sandwich-cut pickles aren't just for layering between bread.
Here, they are used in meatloaf.
Tomato slices, mushrooms and mozzarella cheese provide color and flavor accents.

2 eggs
1/2 cup flavored dry breadcrumbs
1/3 cup milk
1/2 cup minced onions
1 teaspoon each dried oregano and basil
1/2 teaspoon each salt and pepper
2 pounds lean ground beef
4 slices mozzarella cheese
6 sliced-lengthwise-for-sandwiches dill pickles
1/2 cup sliced mushrooms
1 tomato, sliced



Preheat oven to 350°F. In large bowl, beat together eggs, breadcrumbs, milk, onions, oregano, basil, salt and pepper. Add ground beef and combine. Place half of ground beef mixture into bottom of roasting pan and mild loaf approximately 3 inches wide and 7 inches long. Fold 2 slices cheese in half and lay lengthwise down center of loaf. Top with 3 pickles, mushrooms, tomato slices and remaining pickles. Fold remaining slices of cheese in half and place on top of pickles.

Mold remaining meat mixture on top, making sure all stuffing is covered on all sides, as well as top. Cover and bake for 20 minutes. Uncover and bake 40 to 50 more minutes, or until meat is no longer pink on the inside.

Serves 4 to 6. Per serving: Calories 551; fat 39g; saturated fat 16g; cholesterol 203mg; carbohydrate 13g; sodium 1,538 mg; protein 36g.