Saturday, January 16, 2016

Hello Everyone! Today I share with you another recipe, but instead of a slow simmer of a soup, which is a great meal to make on a weekend, I share a quick meal that you can prepare during a hectic weekday. Enjoy!

Merlot and Mushroom Meatloaf

1 1/2 lbs. ground beef
1 egg beaten
1 cup quick oats
1 cup Merlot and Mushroom Slow-Cooker Sauce, divided

(Optional, and what I show in the video, is 1/2 pound sliced mushrooms, sauteed in 2 TBS of butter and a touch of roasted garlic oil, and 2 cups mozzarella cheese. YUM! )

 Preheat oven to 350 degrees. Combine the first 3 ingredients and 1/2 cup Merlot sauce in a large bowl; blend well. Form into a loaf and place in a greased 8 X 8 baking pan. Flatten slightly. ( In the version I demonstrated, I divided this part into two layers, and put the sauteed mushrooms and shredded mozzarella in between the layers.) Top with remaining Merlot sauce. Bake, uncovered, 55-60 minutes or until internal temp reaches 160 degrees. Remove from oven, cover with foil, and let rest for 10 minutes before slicing. Salt and Pepper to taste.

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