Zucchini-Layered Meat Loaf
1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped
1 pound ground beef
1/2 cup onions -- chopped
1 can cream of mushroom soup
2 cups uncooked egg noodles
2 cups zucchini -- julienned
salt and pepper 1 teaspoon dried chervil or basil
1 cup sour cream
Brown beef and onions in skillet. Add other ingredients except for sour =
cream and simmer covered til noodles are done. Stir in sour cream and=20 heat through. =20
MCII by MARY JO KNAPPER (AKSC87A) (D/l from Prodigy FOOD SOFTWARE on=20 07/09/95)
Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter.
Zucchini-Layered Meat Loaf
