Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual.
Mound the meat loaf in the zucchini halves.
Bake according to meat loaf recipe.
Remove from oven and serve.
There's no clean-up because you can eat the \"pan.\"
In
a
large bowl, combine all ingredients.
Shape into loaf in\toblong\t2-quart baking dish.
Cover with paper towel and heat at\tHigh
(Full Power) for 25 minutes or until done, turning
dish occasionally.
Drain;
let
stand,
covered,
5 minutes.
(May substitute your favorite meat loaf recipe.)
Preheat the oven to 350\u00b0. Add cheese to Basic Meat Loaf recipe. Cut peppers in halves and stuff with meat mixture.
Pour Marinara Sauce over them and bake 1 hour.
Make your favorite meat loaf. Put in deep baking dish. Meat loaf should be no more than 3-inches thick. Put soup on top of meat loaf; smooth out. Mix peas and corn together; pat on top of soup. Top with hash browns or tater tots.
Make your favorite meat loaf, using very ground beef.
Pat in bottom of casserole.
Preheat oven to 400\u00b0.
Lightly grease a 9-inch loaf pan.
nd European groceries.
Chestnut puree and chestnut cream are usually imported
an or two 9-inch loaf pans.
Combine the flour
5 minutes or until the loaf is firm and browned.
r save them for another recipe.
Place the yolks in
tock mixture, then proceed with recipe.
Stuffing can be baked
hours or overnight.
CHESTNUT SAUCE:
Stir all topping
eeded.
Lightly butter a loaf pan. Fill and bake at
re-greased, pre-floured baking loaf pan.
again, cover each
rackers, butter and heaped tablespoon chestnut puree in a food processor
th parchment paper.
Put chestnut spread in small bowl.
ne 9 x 5-inch loaf pans; dust with flour, tapping
Heat over to 350\u00b0F
Cook lentils in water until soft and water has been absorbed.
Meanwhile, saute the onion, garlic and zucchini in oil until soft. Mix in a large bowl with the remaining ingredients.
Form the mixture into a loaf shape and place on a greased baking sheet OR place mixture in a greased baking pan (bread loaf size).
Bake for 30 minutes, cut into slices, and serve.
ugar and vanilla from the recipe.
Force chestnut puree through a potato ricer