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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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This is like a stuffed meatloaf. With the ricotta filling is almost like a lasagna minus the noodles. Very good and filling. Freezes well too. Ingredients:
2 lbs lean ground beef (i use ground round) |
3/4 cup finely chopped onion |
1/2 cup finely chopped bell pepper |
1/2 cup breadcrumbs |
2 eggs |
1/2 teaspoon pepper |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 cup milk |
1 cup ricotta cheese |
1/4 cup snipped fresh parsley |
1/2 cup grated parmesan cheese |
1 tablespoon milk |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
2 (8 ounce) cans tomato sauce |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
1/4 teaspoon crushed basil |
Directions:
1. In a medium bowl, crumble the ground beef. Add onion, green pepper and bread crumbs.
2. In a small bowl, combine eggs, seasonings and milk. Add to meat mixture. Mix well.
3. Pat 1/2 meat mixture into 12-cup fluted Bundt pan. (I lightly grease mine).
4. Combine cheese filling ingredients. Spread over the meat mixture, making sure that the cheese filling does not touch the edges of the pan.
5. Top with remaining meat mixture, making sure to cover cheese filling.
6. Bake at 350F for 1 hour.
7. Combine sauce ingredients. Carefully invert beef ring onto ovenproof serving platter. Spoon sauce over top.
8. Return to oven. Bake an additional 15 to 20 minutes.
9. Let stand 5 minutes before serving.
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