Meatloaf Stuffed Tomato
3 teaspoons minced garlic
1/2 cup diced red onions
1/2 cup diced white onions
2 tablespoons oil
2 1/2 pounds ground beef tenderloin
3/4 cup toasted bread crumbs
1 cup shredded Parmesan cheese, divided
Salt and pepper to taste
1/2 cup Maytag blue cheese (crumbled)
6 large tomatoes (cored and insides removed)
Saute vegetables in oil. Add meat and bread crumbs and brown to medium. Once cooked, add 1/2 the Parmesan cheese and blend until melted. Season with salt and pepper. Cool in large container covered with perforated plastic wrap to allow steam to escape.
When cool, add blue cheese. Place 3-ounce portion into tomato. Bake at 350 degrees for 10 minutes. Garnish with remaining Parmesan and top with Brown Gravy. Yields 6 servings.
3/4 cup ketchup
1/2 cup red wine
4 teaspoons Worcestershire
Combine ingredients in saucepan and heat over medium heat. Serve over baked tomatoes.
Contributed by Fine Dining Mississippi Style (Mississippi)
Recipe from Julep Restaurant and Bar, Jackson
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