Meatloaf Wrapped in Collard Greens
1 bunch collard greens, stems removed
1/2 lb. ground turkey sausage
1/2 lb. ground beef, 80/20 or 93/7
1 tbsp. brown mustard
1 tbsp. worchestershire sauce
1 egg, beaten
1/2 c. pretzel crumbs
1/4 tsp. ground sage
1/2 tsp. paprika
1/2 c. purple onion
Salt and pepper
1-2 c. motarella cheese, grated
1 can mexican Rotel tomatoes, drained
Boil the collard greens in a large pot for 2-3 minutes, drain.
In a large bowl, combine turkey sausage, ground beef, mustard, worchestershire sauce, egg, pretzel crumbs, sage, paprika, salt and pepper. Form into four mini meatloaves. Place one "loaf" on top of a large collard green leaf, top with a sprinkling of motzarellla cheese (cheese is optional). Wrap the leaf snugly around the meat. Place this in the center of another leaf, wrap the edges around the loaf again. Repeat with a third leaf, if you would like. Do this for each mini meatloaf.
Place meatloaves in a lightly greased baking dish. Top with Rotel tomatoes and remaining motzarella cheese. Cover and bake at 350 for 45-60 minutes or until the meat is cooked through.