Italian Stuffed Meatloaf

 Burt38
4
(2) 2 Reviews
Prep Time
0
min.
Total Time
1
hr.
35
min.
Servings

8 Servings

What You Need

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Make It

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  • 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.

Notes

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

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  • Burt38 |

    I submitted this recipe several months ago and want to note that LEAN GROUND BEEF must be used. If fatty meat is used, the loaf will crack open during cooking

  • conniebsmith88 |

    My "loaf" split apart and became very messy! It had great flavor, but next time I will try to roll it up without it splitting!

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