Italian Stuffed Meatloaf

Italian Stuffed Meatloaf

This recipe will change your entire outlook on Meatloaf! My friend Christina sent this recipe to me and a bunch of my girl friends back in 2007. I have made some tweaks over the years to create the best recipe for my family. The great thing about cooking is that you can make changes to the recipe to find what works best for you. I find that baking is not as forgiving but feel free to take this recipe and change it as you see fit! Let me know if you come up with anything good so that maybe I will add it to my recipe as well!

INGREDIENTS

1 1/2 Meatloaf Mix (Ground Beef, Pork, Veal)

2 cups of bread crumbs

1/2 cup shredded parmesan cheese

1/4 cup chopped fresh basil or 1 1/2 teaspoons of dried basil leaves

2 eggs

4 cloves minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

8oz marinara sauce or pizza sauce

3/4 cup shredded provolone cheese

3/4 cup shredded mozzarella cheese

PREPARATION

Preheat oven to 375 degrees F

Spray a 9x5" loaf pan with nonstick cooking spray and set aside

In a large bowl, combine the meatloaf mix, bread crumbs, parmesan cheese, basil, eggs, garlic, salt, pepper and 1/2 cup of the sauce. Mix well

On a large piece of aluminum foil, shape the meat mixture into a large flat rectangle (12x10"). Top it with provolone and mozzarella cheese. Distribute it evenly up to 1/2 inch of the edges. Starting from the 10" side, roll the meatloaf like a jellyroll. Roll it with the with foil and pull the foil away as you go along. Seal the edges well. Transfer and place (without the foil), seam side down, in the loaf pan.

Bake for 50 minutes

Top with the remaining sauce and bake an additional 10 minutes or until loaf is thoroughly cooked in center and meat thermometer registers 160 degrees F

Let stand 10 minutes before serving

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