|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Pinwheel Meatloaf / Gourmet Burgers|
This is a delicious meat dish, modified as either a meatloaf with spinach and cheese filling,or as gourmet burgers. The former can last a week for one person; the latter can be frozen and yield 1-dozen burgers. Great with Pinto beans and rice.
How to make it:
- 1-1/2 pounds lean ground Round beef for meatloaf, 2 pounds for burgers
- 10 ounces frozen chopped spinach (thawed and squeeze-drained)
- sea salt to taste
- pinch cayenne pepper (or hot sauce to taste)
- 1/2 cup O-friendly breadcrumbs (rye crisp-crumbs / oatmeal)
- 8 ounces tomato sauce (keep 2 Tablespoons set aside for meatloaf)
- 1 egg
- 1/4 cup minced onion, dry or fresh
- 2 Tablespoon chopped parsley/coriander (or 1 Tablespoon dry)
- 2 minced garlic cloves (or 1 teaspoon garlic powder)
- 1 teaspoon dry Italian Seasoning (or 3 Tablespoon fresh chop)
- 8 ounces shredded mozzarella
- 1/2 cup chopped dates (optional, not in burgers)
- 1/2 cup chopped walnuts (optional, not in burgers)
- FOR MEATLOAF: Preheat oven to 375 degrees Fahrenheit.
- In large bowl, combine everything except spinach, mozzarella and 2 Tablespoons tomato sauce (or beef, crumbs/meal, tomato sauce, egg, onion, parsley, garlic, Italian herbs, salt, cayenne/hot sauce, (and dates and walnuts if desired)).
- Knead with hands and place on a sheet of foil, flattening the mixture until it resembles a 10x12' rectangle.
- Evenly spread shredded mozzarella on meat rectangle, leaving a 1/2-inch border.
- Evenly spread spinach on top of cheese.
- Using foil to aid in lifting, roll up jellyroll-fashion, tightly until complete; pinch ends closed to seal the inside shut.
- Brush 2-Tbs tomato sauce on top.
- Place roll, seam-side-down, in pan, making a tent over it with the foil.
- Bake 1-1/2 hrs, removing tent after first 1-1/4 hrs.
- Let stand 20 minutes before slicing.
- I enjoy it with beans and rice: mix 1 can Pinto beans (rinse and drained) in Uncle Ben's Brown/Wild Rice 'fast recipe', near end of simmer.
- FOR BURGERS: Turn on broiler and grease broiler pan top with oil, placing foil in bottom pan for easy cleanup.
- Combine all Ingredients except mozzarella, inc entire can of tomato juice (note: raisins/dates and walnuts may be tried in 1/4 cup amounts w/ 2lbs beef).
- After kneading, make patties (flatter for well done, thicker for medium-rare) and place on broiler in center rack.
- Broil 7-minutes on EACH SIDE.
- Remove and place mozzarella (slices) on top, replace in oven 1 minute to melt.
- Garnish with lettuce, mayo, tomato + (ketchup), etc.
- I use Ezekiel toast and cut burger in half for easier handling.
- I freeze extra patties, separated with freezer wrap-paper or wax paper (sometimes need to pry apart w/ butter knife).
- These burgers stay together very well, because of lean beef.