How To Make A Spaghetti Loaf With Shrimp And Mushroom Sauce

Introduction:  This is a dish that I am requested to make quite often by my family. My family loves meatloaf, but sometimes you just need something different. This recipe is for a quick and easy loaf with a distinctive taste. A one dish meal that will please the spaghetti and shrimp people in your house. It also can be made ahead of time and freezes well.  Enjoy!!

You Will Need For The Loaf:

1 1/2 cups broken thin spaghetti

1 cup milk

4 tablespoons butter or margarine

3 eggs - separated

1 cup grated sharpe cheddar cheese

2/3 cup bread crumbs

2 teaspoons grated onion

2 tablespoons chopped pimiento

1/2 teaspoon salt

1/8 teaspoon black pepper

extra butter, large stock pot, salted water, electric mixer, ring mold and baking pan

Instructions For The Loaf:

Step 1.  Cook spaghetti in 2 quarts of salted water.  Preheat oven to 325 degrees.

Step 2.  Beat milk and margarine and pour over beaten egg yolks; add seasonings, bread crumbs and drained spaghetti. Beat egg whites until stiff and fold into spaghetti mixture.

Step 3.  Pour into a well buttered ring mold and steam bake in a pan of water for 1 hour.

You Will Need For The Sauce:

4 tablespoons butter or margarine

4 tablespoons flour

1/2 teaspoon salt

Dash of white or black pepper

1 1/2 cups cooked diced shrimp

1 can mushrooms (Stems and pieces), drained 

 Reserved liquid from mushrooms and enough milk to make 1 1/2 cups  (add  milk to the liquid for 1 1/2 cups)

Medium sauce pan and serving platter

Instructions For The Sauce:

Step 1.  Over low heat, melt butter and stir in flour slowly. Add salt, pepper, 1 1/2 cups milk and liquid from mushrooms; cook until thickened; stirring all the while. Add shrimp and mushrooms.

Step 2.  Unmold spaghetti loaf onto serving platter. Pour sauce over top and in center of molded spaghetti loaf.

Tips:  Garnish with chopped parsley and paprika for a festive look. Serves 6 to 8.

Warning:  Always use oven mitts to remove pan from the oven. 

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