Garden Meatloaf - {Polpettone Del Giardino}

Recipe Ingredients

1/3 cup	78ml	Extra-virgin olive oil
3		Garlic cloves - minced
1 cup	62g / 2.2oz	Minced onion
3 cups	711ml	Zucchini - sliced into rounds (medium)
3		Green peppers cut into strips
1		Eggplant - diced (medium)
1 tablespoon	15ml	Dried oregano
3 tablespoons	45ml	Flour
1/4 teaspoon	1.3ml	Salt
		Grinding black pepper
2 cups	125g / 4.4oz	Chopped tomatoes
1 lb	454g / 16oz	Ground beef
1/2 lb	227g / 8oz	Ground pork
1 teaspoon	5ml	Celery salt
1/4 teaspoon	1.3ml	Hot pepper flakes
1 tablespoon	15ml	Worcestershire sauce
1 cup	160g / 5.6oz	Cooked rice
1/3 lb	151g / 5.3oz	Mozzarella cheese - shredded

Recipe Instructions

Heat the oil in a large saute pan, stir in the garlic and cook it until it softens but does not brown. Stir in the onions and continue cooking until the onions are soft.

In a bowl toss together the zucchini, peppers, eggplant, oregano, flour, salt, and pepper. Stir into the onion mixture and cook 2 or 3 minutes. Spread the tomatoes over the top of the mixture, cover the pan and cook over simmering heat for 45 minutes. Uncover and cook until the mixture has thickened. Set aside.

Mix the ground beef, pork, celery salt, pepper flakes, Worcestshire sauce and rice together in a bowl.

Spread half of the zucchini mixture in a 1 1/2-quart casserole. Pat the meat mixture on top of the zucchini, then cover with the remaining zucchini mixture.

Bake covered in a 350 degrees oven for 30 minutes. Uncover, sprinkle the cheese over the top and continue baking an additional 20 minutes.

This recipe yields ?? servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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