Meat Loaf Pie with Ricotta Filling
|Ground turkey/Lean beef||1 1⁄2 Pound|
|Uncooked quick cooking oats||3⁄4 Cup (12 tbs)|
|Chopped canned tomatoes||1 Cup (16 tbs)|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Eggs/1/2 cup prepared egg substitute||2|
|Freshly grated romano cheese||2 Tablespoon|
|Italian seasoning||1 1⁄2 Teaspoon (Store Bought)|
|Salt||1⁄2 Teaspoon (The Cheese Is Salty)|
|Black pepper||1⁄4 Teaspoon|
|Low fat ricotta cheese||1 Cup (16 tbs)|
|White pepper||1⁄8 Teaspoon|
Preheat the oven to 350° F.
Mix together the ground meat, oats, 1/2 cup of the tomatoes, shallots, 1 egg or 1/4 cup egg substitute, cheese, 1 teaspoon of the Italian seasoning, salt, and black pepper until well-blended.
Pat half the mixture into a straight-sided, 1-inch-deep, 9-inch-diameter round glass baking pan or 10-inch glass pie plate.
Blend the remaining egg or 1/4 cup egg substitute with the ricotta, white pepper, and nutmeg.
Spoon the mixture over the meat.
On a sheet of wax paper, pat the remaining meat into a round layer about the same size as the pan.
Use the paper to flip the meat layer on top of the ricotta.
Spread the remaining tomatoes on top.
Sprinkle with the remaining Italian seasoning.
Bake for 40 minutes, or until the ricotta layer is set.
If you use the egg substitute, this may take 5 minutes longer.
Let the pie stand 10 minutes before cutting into wedges to serve.