Sun Dried Tomato Meatloaf With Mozzarella Recipes

SMOKED MOZZARELLA AND SUN-DRIED TOMATO CIGARS

Steps:

• Preheat the oven to 325 degrees F.
• Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.
• Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper. Shake well. Toss the Proseco vinaigrette with the field greens. Place the dressed greens on a serving platter or on individual serving plates.
• Slice the cigars into 2-inch pieces. Place atop the dressed field greens. Serve immediately.
• The baked cigars are about 1 1/2 inches in diameter. The flavor is great. YUM!!

SUN-DRIED TOMATO MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs. , Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish. , Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.

SUN-DRIED TOMATO MEATLOAF

Steps:

• Pour boiling water over sun-dried tomatoes.
• Cover and let stand 2-3 minutes or until softened.
• Drain and finely chop In a medium bowl, combine tomatoes with ground beef, couscous, egg, milk, bell pepper, green onions, salt, black pepper, and chili powder Form into a 7 X 6" oval.
• Place on a trivet in a small cooker.
• Cook on low 5-6 hours or until done.
• *Note:This same recipe for the meat loaf may be baked in an oven at 350F for about 1 1/2 hours.

MEATLOAF WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Grease a loaf pan, preferably glass.
• Heat oil in skillet over medium heat.
• Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.
• Transfer to large bowl.
• Add all remiaining ingredients except ketchup to vegetables in bowl.
• Mix thoroughly.
• Transfer to prepared pan and press mixture down well, smoothing the top.
• Bake for 1 hour.
• Spread ketchup on taop and bake about 15 minutes longer.
• Let sit for 5 minutes.
• slice and serve.

TURKEY MEAT LOAF WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375°F. Grease 9x5x3-inch glass loaf pan. Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add celery; sauté until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.
• Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup and bake until thermometer inserted into center registers 165°F, about 15 minutes longer. Cool 5 minutes. Slice and serve.