Recipe: Lasagna Meat Loaf (a similar recipe)

LASAGNA MEAT LOAF

FOR THE SAUCE:
1 tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tsp. dried basil
2 cans (19 oz. each) tomatoes, chopped (undrained)
1 (5 1/2 oz.) can tomato paste, divided use
Salt and pepper
FOR THE FILLING:
6 cups spinach
1 egg
1 cup ricotta cheese
1/2 cup shredded part skim mozzarella cheese
2 tbsp. Parmesan cheese
2 tbsp. chopped parsley
2 tbsp. milk
1/4 tsp. each salt & pepper
Pinch nutmeg
FOR THE MEAT:
1 egg, beaten
1 onion, chopped
2 cloves garlic, minced
1/2 cup dry bread crumbs
2 tbsp. Parmesan cheese
1 tsp. each dried basil & oregano
3/4 tsp. salt
1/2 tsp. pepper
1 1/2 lb. lean ground beef

TO PREPARE THE SAUCE:
In skillet, heat oil over medium heat; cook onion, garlic and basil for 3 minutes. Stir in tomatoes and 1/2 cup of the tomato paste. Bring to boil, reduce heat and simmer for 20 minutes or until thickened, stirring often. Season with salt and pepper to taste. (Sauce can be made ahead and refrigerated for up to 3 days.)

TO PREPARE THE FILLING:
Wash spinach; cook in just the water clinging to leaves, covered, over medium-high heat for 2 to 3 minutes or just until wilted; drain and set aside.

Combine egg, ricotta, mozzarella and Parmesan cheeses, parsley, milk, salt, pepper and nutmeg. (Can be refrigerated for up to 1 day.)

TO PREPARE THE MEAT:
Combine egg, remaining tomato paste, onion, garlic, crumbs, Parmesan, basil, oregano, salt and pepper; mix in meat. Place between sheets of waxed paper; roll into 18x8 inch rectangle. Remove top sheet. Layer spinach leaves over meat. Gently spread ricotta mixture over spinach, leaving 1 inch border. Spread 1 cup tomato sauce over ricotta layer.

Roll up meat from short end, jelly roll style, lifting with paper. (Tuck in any filling that oozes out.) Ease, seam side up, into 9 x 5 inch loaf pan.

Bake in 350 degree F oven for 1 to 1 1/4 hours or until meat is well done. Let stand for 20 minutes. Drain off fat.

Serve with remaining hot tomato sauce.

Makes 8 servings
Source: Canadian Living Magazine, November 1991

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Hello Bee,

This recipe isn't exactly like the one you're looking for, but I thought I would post it for you and anyone else interested. You could layer the ingredients in a Bundt or tube pan instead of rolling it. Hopefully someone will have the exact recipe you're looking for.

Happy Holiday Cooking!

Betsy