Football Spaghetti Loaf

Football  Spaghetti Loaf

1/2 lb ground pork

1/2 lb ground beef

1 tsp onion powder

1 tsp garlic powder

S&P to taste

1 egg beaten

1/2 cup Italian Bread Crumbs

Small 14-16 oz jar Spaghetti Sauce

Combine all in a bowl

2 quarts Water

1 small box Spaghetti

Bring to a boil, reduce cook about 5 minutes, will be slightly less than al dente as it will finish in the oven

1 cup shredded Mozzarella Cheese

1/4 cup grated parmesean

Roll out meat mixture into a rectangle then layer with spaghetti and cheese.  Fold one 1/2 over the other so you now have a stuffed rectangle.  Shape your loaf into a football and bake for 45-60 minutes at 375

Tips - Nutrition - I use homemade sauce for reduced sodium etc. Fresh - Use homemade sauce with fresh onion, garlic, basil etc Add in mushrooms, green peppers etc Presentation/Fun - 1.  Make the loaf rectangle thin and long , shape into a "football ring" with the stuffed slab using only 1/2 the pasta and sauce.  Then in the middle of the ring, place the remaining pasta and sauce and bake. 2.  Make football shaped meatballs vs. loaves; toss with pasta and sauce and reduce baking time to about 25-30 minutes.  Or skip baking and just do it all on the stovetop. 3.  $1 always has cookie cutters, pans, dishes etc in shapes for the current season. You can grab something football shaped to help your shaping.