Tail-Gaters and Super Bowl Fan Favorite
Tbl Olive Oil
|1/4 lb||thin sliced Mushrooms|
|1||clove Garlic, crushed|
|1/8||tea Black Pepper|
|1 cup||Soft Bread Crumbs|
|5 oz||frozen spinach, defrosted, squeezed dry|
|1/4 cup||Red Wine|
|1/2 cup||quality Parmesan Cheese|
|1 1/2 lb||Lean Ground Beef|
|1||large Sourdough Round|
|1||Soft Butter or Margarine|
|1/2 cup||Shredded Monterey Jack Cheese|
||Heavy duty aluminum foil|
In a wide fry pan, heat olive oil over medium heat. Add onion and mushrooms; cook, stirring often, until mushrooms brown lightly. Stir in garlic and remove from heat. In a large bowl, beat egg with oregano, salt and pepper.
Mix in bread crumbs, spinach, wine, parmesan cheese and mushroom mixture.
Mix in ground beef.
Cut a slice about a 1/2 in deep from top of sourdough round, reserve top slice as a "lid". Scoop out most of bread being careful not to tear exterior wall.
Pat lightly meatloaf mixture into hollowed-out bread. Sprinkle Monterey Jack Cheese over meatloaf and replace bread lid.
Coat exterior of bread with softened butter or margarine.
Completely wrap tightly sourdough round in heavy duty aluminum foil and bake in 375-degree oven for 1 hour and 15 minutes.
Allow to cool slightly only until easy to handle, cut into wedges and eat.
Perfect for any indoor cold weather parties such as the Super Bowl.