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ManualsBrandsChef Tony ManualsBakeware12 in. x 6 in. x 3 in. Non-Stick Stuffed Meatloaf Pan

Poppa Frank’s Italian Stuffing

Ingredients:

1 cup cooked rice

2 sweet Italian sausages, casings removed

¼ cup mushrooms, chopped

¼ cup celery, diced fine

¼ cup sweet onion (diced fine)

1 tbsp unsalted butter

1 tbsp olive oil

1 egg, beaten

1 tbsp Italian seasoning

¼ cup grated romano cheese

¼ cup fresh parsley, chopped

Salt and pepper to taste

Knorr Hunters sauce

Directions:

Preheat oven to 350°F. In a large skillet, sauté sausage, breaking up

into small pieces. Remove, drain and set aside. Wipe out fat from

skillet. Over medium heat, add butter and olive oil to skillet. Add

mushrooms, celery and onions. Sauté for a few minutes until onions

are slightly translucent. Place all remaining ingredients into a large

bowl and mix together. Add ½ cup water into your Miracle Meatloaf

Pan. Place fat drainer into pan and add half the meatloaf recipe. Press

into pan to cover insert. Using the multi-layered part of the cover

press into meat, making a cavity. Using fingers, press cavity on bot-

tom to make about 1 inch deeper. Press meat an additional inch up

the sides to make a nice cavity to stuff. Add filling, place balance of

meat on top and press together using the flat side of the cover. You

want to be sure meat is covering entire top of filling to edges. Place

in middle of oven on cookie sheet and bake for 1 hour. Remove from

oven. Let rest for 5 minutes before pulling insert out of pan. Gently

slide meatloaf onto cutting board or platter. Cut with sharp, large knife

into slices. Make Hunter sauce according to instructions, spoon over

slices and mangia!

Chef Tony Tip:

This is great way to use cooked leftover rice in any

variety you choose from Basmati to a wild mix. To save

time, you can also use crumbled leftover breakfast pat-

ties or sausages and buy the pre-cooked rice. Chopped

roasted red peppers are delicious in here, as well!

Stuffing

Prep Time:

5 minutes

Cook Time:

1 hour 15 min.

Servings:

Meatloaf:

Tony’s Beef Mix

Tony’s Cold Cut Stuffing

Ingredients:

6 slices of Provolone cheese, sliced thin

4 slices Black Forest ham, sliced thin

4 slices Havarti cheese, sliced thin

4 slices prosciutto, sliced thin

6 slices Genoa salami, sliced thin

6 slices large pepperoni, sliced thin

6 slices capicola, sliced thin

Directions:

Preheat oven to 350°F. Add ½ cup water into your Miracle

Meatloaf Pan. Place fat drainer into pan and add half the meatloaf

recipe. Press into pan to cover insert. Using the multi-layered

part of the cover press into meat, making a cavity. Using fingers,

press cavity on bottom to make about 1 inch deeper. Press meat

an additional inch up the sides to make a nice cavity to stuff. Layer

all cold cuts the length of the cavity one atop of another. Place

balance of meat on top and press together using the flat side of

the cover. You want to be sure meat is covering entire top of fill-

ing to edges. Place in middle of oven on cookie sheet and bake for

1 hour. Remove from oven. Let rest for 5 minutes before pulling

insert out of pan. Gently slide meatloaf onto cutting board or plat-

ter. Cut with sharp, large knife into slices.

Chef Tony Tip:

You think plain meatloaf makes a great sandwich?

Try this on a crusty Italian bread. Warm it up or

make a Meatloaf cold cut Panini! Mangia!!