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Pizza Dough-Wrapped Meatloaf MICHAEL SYMON

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File this under OMG Delicious!

ingredients
PIZZA DOUGH-WRAPPED MEATLOAF
2 pounds ground beef
1 onion (peeled, finely grated)
2 cloves garlic (peeled, grated)
2 tablespoons fresh oregano (finely chopped)
2 tablespoons fresh thyme leaves (finely chopped)
1/4 cup parsley (finely chopped)
1 teaspoon red pepper flakes
2 eggs (beaten)
2 tablespoons Worcestershire sauce
1 cup breadcrumbs
2/3 cup parmesan cheese
1 cup fontina cheese (shredded)
2 tablespoons olive oil (plus more for brushing dough)
2 1/2 cups crimini mushrooms (sliced)
1 bag baby spinach (5 ounces)
1 pound store-bought pizza dough
Kosher salt and freshly ground black pepper (to taste)

directions
In a large bowl, add the ground beef, onion, garlic, oregano, thyme, parsley, red pepper flakes, eggs, Worcestershire, breadcrumbs, parmesan cheese, and fontina and mix to combine. Set aside.
Preheat a large saute pan over medium-high heat and add the olive oil. Add the mushrooms and cook until golden brown. Add the spinach and cook for a minute until wilted. Season with salt and pepper. Remove to a strainer set over a large bowl and allow the liquid to drain as it cools. When cool enough to handle, press any remaining liquid out. Set aside.
Preheat oven to 375ºF.
On a lightly floured surface, roll out the pizza dough to an 13-by-11-inch rectangle and add half of the meat mixture in the center in a log shape. Flatten slightly with your palm and then add the mushroom mixture on top. Add the other half of the meat mixture, then press to seal in the filling and shape the meat into a loaf. Tightly wrap the meatloaf in the pizza dough by stretching it over and away from you, tucking in each end, then folding over the remaining dough. Place on a baking rack set inside a baking sheet seam side down. Brush the top and sides with olive oil and bake for 1 hour, until cooked through. Remove from the oven and let cool for 10-15 minutes before slicing and serving.
Tip: Cover the pizza dough with a towel and set on the counter until room temperature. If the dough still pulls back when rolled out, allow the dough to rest for additional time.

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