MEATLOAF FLORENTINE
From Lean and Luscious by Bobbie Hinman and Millie Snyder. I started making this recipe years ago in college and it's still one of my favorites. Baking the meatloaf on a rack lets the fat drain away, so this is a bit drier than traditional spongy meatloaf.
Provided by LonghornMama
Categories Spinach
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, combine tomato sauce and spices.
- In a large bowl, combine beef, crumbs and 1/2 cup of the tomato sauce mixture. Mix well. Spread meat on a piece of wax paper, forming a rectangle about 8 x 10 inches.
- Spread spinach over half the meat. Top with Mozzarella cheese, still only covering half the meat.
- Fold meat over so that spinach and cheese are inside. Seal edges.
- Transfer meat to a rack in a shallow baking pan. Top with remaining tomato sauce. Sprinkle with Parmesan cheese.
- Bake 1 hour.
Nutrition Facts : Calories 370.8, Fat 19.3, SaturatedFat 8.9, Cholesterol 97.3, Sodium 762.9, Carbohydrate 15.1, Fiber 3.5, Sugar 3.5, Protein 34.5
SAVORY TURKEY MEATLOAF FLORENTINE
Our honey-mustard glazed Turkey Meatloaf Florentine is full of onion, garlic, red peppers-and spinach, of course.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix first 6 ingredients in large bowl until well blended. Add spinach, peppers and onions; mix well.
- Shape into 9x4-inch loaf in 13x9-inch pan sprayed with cooking spray.
- Bake 45 min. Mix mustard and honey; brush onto meatloaf. Bake 25 to 35 min. or until done (165°F). Let stand 10 min. before slicing.
Nutrition Facts : Calories 180, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
MEATLOAF FLORENTINE
I had some spinach for a salad, but I can never finish those big bags before they turn slimy, so this recipe from meals.com was the perfect way to use the rest of the spinach. The recipe calls for frozen spinach, but fresh works just fine, 2 or 3 cups of it, chopped up in the food processor. I also used 1/3 cup Italian seasoned bread crumbs in place of the bread slices, the ingredient list, however, is being posted in it's original state.
Provided by Kay D.
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
- In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined.
- Press meat mixture onto a sheet of wax paper, making a rectangle approx.
- 8 x 10 inches.
- Spoon spinach over half.
- Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out.
- Fold meat over so that spinach and cheese are inside.
- Pinch edges to seal.
- Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain.
- Top with remaining tomato sauce and the parmesan cheese.
- Bake, uncovered, for 1 hour.
- Let rest for 5 to 10 minutes before slicing.
- (try the leftovers on a sandwich or kaiser roll).
Nutrition Facts : Calories 284.5, Fat 16.6, SaturatedFat 7.2, Cholesterol 66.9, Sodium 697.9, Carbohydrate 10.8, Fiber 3.1, Sugar 3.1, Protein 23.3
MEATLOAF FLORENTINE
Although your mom's meatloaf will always hold a special place in your heart, our Meatloaf Florentine will make a new space in your heart. This Healthy Living recipe combines ground turkey, red peppers, spinach, mozzarella and other traditional meatloaf ingredients for a tasty Meatloaf Florentine.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix first 5 ingredients just until blended; press into 12x10-inch rectangle on sheet of waxed paper.
- Combine remaining ingredients; spread over turkey mixture to within 1/2 inch of edges. Roll up, starting at one long side. Place, seam side down, in foil-lined shallow pan sprayed with cooking spray.
- Bake 1 hour or until done (165°F). Let stand 10 min. before slicing to serve.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
CREAM OF WHEAT PUDDING (FROM THE MENNONITE TREASURY OF RECIPES)
This has been my Mom's specialty for as long as I can remember. This is another recipe that people not from Mennonite background look at and just shake their heads! (Pudding from CEREAL!!??!!)However, to me, it remains a childhood memory and a traditional Mennonite dish that reminds me of my heritage. My mom always served this with strawberry or raspberry sauce.
Provided by Pamela
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg whites until foamy.
- Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
- Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
- Beat sugar and egg yolks and very slowly add to hot mixture.
- Continue cooking on low heat for 3 minutes longer.
- Lastly, fold hot mixture into meringue and add vanilla.
- Pour into serving dishes and cool.
- Serve with custard sauce or fruit sauce.
Nutrition Facts : Calories 386.2, Fat 11.1, SaturatedFat 5.7, Cholesterol 191.6, Sodium 299, Carbohydrate 57.2, Fiber 0.8, Sugar 31.7, Protein 14.3
CREAM OF WHEAT DUMPLINGS
Make and share this Cream of Wheat Dumplings recipe from Food.com.
Provided by Nana Lee
Categories < 30 Mins
Time 30m
Yield 30 dumps
Number Of Ingredients 6
Steps:
- Large pot of boiled salt water (let simmer).
- Heat ½ liter water with salt and butter added to boiling.
- When it reaches the boil, add all of the cream of wheat at once.
- Stir continually till it bubbles (2- 3 minutes).
- Remove from heat& let cool, stirring often.
- In a large bowl, add 1 egg at a time to cream of wheat mixture and mix well.
- Add 1 Tbs flour and mix well.
- Put a tablespoon in boiling salt water before making each dumpling (to avoid sticking).
- Shape each dumpling into egg shape and place in simmering salt water.
- Make 30- 40 at a time.
- Let simmer approximately 20 minutes.
- When dumplings rise to top of water, remove& set aside.
- Make next batch.
CREAM OF OATMEAL
I often make this for my husband, who loves his hot cereal in the morning! One morning I was out of cream of wheat cereal, so came up with this! I hope you enjoy it! This is also good added to cream of wheat. You may also add chopped or sliced fruit(banana, peaches, apples, etc.), dried fruit(raisins, craisins, figs, dates, etc.) or other spices(nutmeg, cardamom, mace, etc.). I add a teaspoonful of ground flaxseed to mine sometimes.
Provided by Sharon123
Categories Breakfast
Time 10m
Yield 1-2
Number Of Ingredients 11
Steps:
- Place oatmeal in the food processor.
- Process until finely shredded.
- Place in a small saucepan along with the wheat germ, wheat bran, salt, water and milk.
- Bring to a boil, then reduce heat and simmer till liquid is almost all absorbed, about 3-5 minutes.
- Stir often so it won't stick to the bottom.
- Pour into a bowl and place a little pat of butter on top, if desired.
- Pour a little milk on(depending how moist you like it), then brown sugar to taste.
- Sprinkle with cinnamon, stir it all up and serve!
- Add whatever optional ingredients you like. :).
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