Title: Italian Stuffed Meat Loaf From Loren Martin
Categories: Italian Meat
Yield: 20 Servings
| 10 | lb | Ground turkey, chicken, or |
| | | Beef |
| 6 | tb | Worcestershire sauce |
| 5 | tb | Prepared horseradish |
| 3 | pk | StoveTop stuffing mix |
| 1 | cn | Tomato sauce, 29 oz |
| 1 | cn | Diced tomatoes & green chili |
| 2 | cn | Spaghetti sauce, 26.5 oz |
| 6 | ts | Dried dill |
| 2 | ts | Dried tarragon |
| 6 | ts | Dried basil |
| 5 | ts | Dried oregano |
| 6 | | Eggs, slightly beaten |
| 3 | | Onions, diced |
| 1 | c | Parmesan cheese, grated |
| 4 | ts | Garlic pepper |
| 6 | c | Shredded mozzarella cheese |
| 1 | | Diced zucchini squash |
| 1 | cn | Pitted olives |
| 2 | cn | Mushrooms |
Mix ground meat, stuffing mixes, 1 can spaghetti sauce, chopped onions,
parmesan cheese, eggs, Worcestershire sauce, basil, oregano, dill,
tarragon, diced tomatoes with green chilies, horseradish, garlic pepper,
and tomato sauce. Put half of mixture into greased roasting pan. Combine
zucchini squash, mushrooms, olives and half of mozzarella cheese into a
mixture and place on top of meat mixture. Place other half of reserved meat
mixture on top of stuffing-filled bottom and seal edges. Add remainder of
shredded mozzarella cheese and second can of spaghetti sauce to top and
bake in 350 degree oven for about 1 1/2 hour, or until done. Add extra
mozzarella cheese and sliced olives to top of loaf before serving!