Italian Stuffed Meatloaf - Kraft Recipes Top
Comida Kraft
Recipe Box

Italian Stuffed Meatloaf

Prep Time
Total Time


What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Combine ground beef, bread crumbs, and milk in large mixing bowl. Mix or stir by hand until bread crumbs disappear. Add egg, half the pizza sauce, bell pepper, onion, thyme, oregano, basil, black pepper and salt; continue to stir by hand until well mixed.
  • Form meat mixture into a flat ball and place between two 10 x 12 inch sheets of waxed paper. Use rolling pin to roll out to rectangle about the size of the waxed paper. Peel off top sheet of waxed paper. Be sure that meat layer is even and has no holes. Spread meat with mozzarella and sprinkle with parmesan.
  • Starting at one end, carefully lift waxed paper and begin rolling the meat inward toward the opposite end. Continue to lift the paper and peel it back from the meat rolling as tightly as possibly. Use waxed paper to help support meat as it is rolled to the opposite end. Press ends and edges together to seal. Place on casserole dish with seam on bottom.
  • Bake 1 hour at 350°F. Top with remaining ½ jar of pizza sauce; cook additional 15 minutes. Allow loaf to rest 10 minutes before slicing.

Special Equipment Needed


Very lean ground beef is recommended. If fatty meat is used, it will break open during cooking and let most of the the cheeses run out into the pan around the meat. This goes well with bow tie pasta cooked as package directs, tossed with garlic and sauteed bell pepper; served with a mixture of one jar of chunky garden sauce and one jar of pizza sauce.

Ratings & Reviews