Italian Stuffed Meatloaf

By: Julia Mangan

2 lbs ground sirloin

1 large egg white

1 cup tomato juice

salt and pepper to taste

1 t. minced garlic

1 t. dried oregano

1 onion, chopped

4 oz. sliced, part-skim Mozzarella or provolone cheese

1/2 c. frozen spinach, cooked according to directions and squeezed dry

1/2 c. jarred, roasted red peppers, drained and chopped

Preheat the oven to 350. In large bowl, combine the sirloin, egg white, tomato juice, salt and pepper, garlic and oregano. In small non-stick skillet coated with non-stick cooking spray, saute onion until tender. Add the cooked onion to the meat mixture, mixing well. Put half the meat mixture into a non-stick 9x5x3-inch loaf pan coated with non-stick cooking spray, layer with Mozzarella cheese, spinach and red peppers and cover with remaining meat mixture. Bake meatloaf for one hour or until meat is done.

Eat when ready if eating now.

To freeze: Cool to room temperature, then wrap, label and freeze.

Recommended freezing time: up to 2 to 3 months.

To Prepare after freezing: Remove from freezer to defrost. Preheat the oven to 350. Bake for 20 to 30 minutes or until thoroughly heated. Alternately, you can reheat meatloaf slices in the microwave.