Italian Stuffed Meatloaf

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                            FOOD FUNNY
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Thanks again to Rosemary Zwick for sharing this with us:

My son is the manager of a glass and window company and advertised in
the paper for experienced glaziers. Since a good glass man is hard to
find, he was pleased when a man who called about the job said he had
over 10 years of experience. "Where have you worked as a glazier?" my son asked.

The man replied, "Dunkin' Donuts."

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                            TODAY'S RECIPE
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During World War II many products were added to ground beef as
extenders, and one of the most common was rolled oats. The Quaker Oats
Company published many such recipes during that period, and this is one of the most popular.

Italian Stuffed Meatloaf

For the meatloaf:
1 lb (450 g) ground beef or meatloaf mixture
1 cup (250 ml) quick-cooking or regular rolled oats
1 15-oz (425 g) jar spaghetti sauce
1 small onion, chopped
1/2 cup (125 ml) grated Parmesan cheese
1 egg, lightly beaten
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste

For the filling:
1/2 cup (125 ml) sauteed sliced mushrooms
1/2 cup (125 ml) shredded mozzarella cheese
1/4 cup (60 ml) sliced, pitted black olives

For the topping:
1/2 cup (125 ml) shredded mozzarella cheese
1/4 cup (60 ml) sliced, pitted black olives

Combine the beef, oats, 1/2 cup (125 ml) of the spaghetti sauce, onion,
Parmesan, egg, Worcestershire sauce, salt, and pepper in a bowl and mix
thoroughly. Place the remaining spaghetti sauce in a small pot and set
aside. Divide the meat mixture in two equal portions and pat them into
7-inch (18 cm) round patties. Layer the filling ingredients on top of
one patty, leaving a 1/2-inch (1 cm) border uncovered. Top with the
remaining patty, press the edges together, and pat into a round loaf.
Place in a greased baking pan and bake uncovered in a preheated 350F
(180C) oven for 50 minutes. Heat the remaining spaghetti sauce to a
simmer just before removing the meatloaf from the oven. Top the meatloaf
with the spaghetti sauce, mozzarella, and olives. Cut into wedges to serve.
 Serves 4 to 6.
Received on Wed Aug 5 18:34:05 2009