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Grandma's Cabbage Layered Meatloaf
Grandma's Cabbage Layered Meatloaf

Grandma's Cabbage Layered Meatloaf

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Sauce:
1 Tbsp butter
1/2 cup chopped onion
1/3 cup chopped celery
2/3 cup catsup
1/4 cup water
1 Tbsp brown sugar
1 Tbsp fresh lemon juice
1 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
Meatloaf:
8 dark green cabbage leaves
1 c soft bread crumbs
1/2 cup instant nonfat dry milk
1/2 cup water
1/2 tsp salt
1/4 tsp pepper
1 lb ground beef
1 cup shredded cheddar cheese
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Let's Make It
1
Sauce:
2
Saute onion and celery in butter in 1-quart heavy saucepan until tender, about 5 minutes. Remove from heat and stir in remaining ingredients. Bring to a boil, stirring frequently. Simmer, uncovered, 15 minutes.
3
Meatloaf:
4
Preheat oven to 325°F. Chop cabbage coarsely. Cook in salted boiling water, uncovered, 5 minutes; drain. Combine bread crumbs, dry milk, water, salt, and pepper in a large mixing bowl. Mix in meat.
5
Pat half of the meat mixture into bottom of an 8 in. square baking pan. Combine cabbage and half of the cheese. Spread over meat. Top with remaining meat mixture. Spoon sauce over all.
6
Bake 55-60 minutes. Remove from oven and sprinkle the rest of the cheese. Let stand for 10 minutes before serving.
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