Recipe#12145

Title: Meatloaf

From: nicole bernadette hansen nbhansen@midway.uchicago.edu 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (2) Meatloaf 
 Date: 9 Jun 1997 22:01:37 -0600 
 Message-ID: <199706072056.PAA20464@kimbark.uchicago.edu> 

                     Lamb Meat Loaf with Feta Cheese
  
  
      1/3  cup           pine nuts
    2 1/2  pounds        ground lamb
    1                    green pepper -- diced
    1                    onion -- diced
    3      cloves        garlic -- minced
    2      large         eggs
    2      teaspoons     pepper
    2      teaspoons     dried basil
    1      teaspoon      dried rosemary
    4      ounces        crumbled feta cheese
    8      ounces        tomato sauce
  
 Bake pine nuts in a shallow pan at 350, stirring occasionally, 5 minutes
 or until toasted.
 Combine pine nuts and next 8 ingredients; press half of mixture into a
 lightly greased 9x5 inch loaf pan.  Sprinkle with cheese, and press
 remaining lamb mixture over cheese.
 Bake at 375 for 1 1/2 hours; remove from pan, place on a rack in a broiler
 pan.  Pour tomato sauce over top; bake 10 minutes more or until done.