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Stuffed Stove Top Meat Loaf




Source of Recipe


my own


Recipe Introduction


I like the delicious flavor of the cooked nuts that are obtained through cooking this on the stove top.


List of Ingredients




STUFFED MEAT LOAF

2 carrots, about 6-7 inches long, peeled (or zucchini)
2 c. raw baby spinach
1 ½ lbs. ground meat
2-4 slices procuitto
sliced mozzarella cheese
1 tbls. Worcestershire sauce
½ c. heavy cream
1 1/3 c. ground almonds (divided)
2 lg. eggs
1 tbls. Garlic salt
1 tablespoon garlic / pepper seasoning
optional: additional seasonings of your choice

Recipe



Place a 3-quart saucepan on the stove filled about 2/3 full with water. Bring to a boil.
While that is happening, clean the spinach if needed. Cut the carrot in half, then cut each half into quarter circles. This should give you 8 carrot sticks about 4-5 inches long.
Drop carrots into the boiling water. Then place spinach on top of the carrots only long enough for it to start it to wilt. You do not want it cooked. Remove spinach and place in an ice water bath. Give the carrots no more than 3 more minutes and remove them from the hot water and place in the ice water bath.
Mix ground meat, 1/3 ground nuts, heavy cream, eggs, Worcestershire sauce, garlic salt, and garlic pepper seasoning.
Flatten the meat into 2 rectangles about 6 inches wide and 7-8 inches long. Down the center, place of each rectangle, arrange half of the carrots, cover with spinach leaves, then the sliced mozzarella and finally the procuitto. Starting at the side, carefully but firmly roll each into a round loaf, sealing the edges carefully.
Place the remaining ground nuts in a shallow dish and carefully roll the meat loaf in the nuts, being sure to seal the ends with nuts also. (If you need more ground nuts, that’s OK.)
Preheat a large frying pan to med-hi and add some olive oil. Place both of the meat loafs into the pan and leave the lid off. Brown all around, then reduce heat and cover pan. Allow to cook until cooked through which will be determined by the size of your loaf. Allow cool about 7 minute’s prior to slicing.
Note: I like to use a combination of ground meats such as ground beef and veal or ground beef and pork.
Yield = 6 generous servings. Carbs = about 40 for the entire recipe which includes veggies. That makes it less then 7 carbs per serving!