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Italian Cheese-Stuffed Meat Loaf

1 1/2 pounds ground beef*
2 cups soft French bread crumbs
2 ounces (1/2 cup) shredded fresh Parmesan cheese
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
2 eggs
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can pizza sauce
6 ounces (1 1/2 cups) shredded provolone cheese
1 (7.25 ounce) jar roasted red bell peppers, drained & chopped
1/4 cup chopped ripe olives

Heat oven to 375 degrees F. Line rimmed baking sheet with foil; spray with nonstick cooking spray. In large bowl, combine ground beef, bread crumbs, Parmesan cheese, basil, eggs garlic, salt, pepper and 1/2 cup of the pizza sauce; mix well.

On large piece of foil, shape ground beef mixture into 12 x 10 inch rectangle. Top with provolone cheese, roasted peppers and olives, distributing evenly up to 1/2 inch of edges. Starting from 10-inch side, lift up the edge of the aluminum foil to roll the meat loaf up jelly roll fashion. Seal dges well. Transfer and place seam side down in foil-lined pan.

Bake at 375 degrees F for 40 minutes. Remove meat loaf from oven. Spoon remaining pizza sauce over loaf and bake an additional 15 - 20 minutes or until loaf is thoroughly cooked in center and meet thermometer registers 160 degrees F. Let stand 10 minutes before slicing.

*I usually substitute 1 pound ground beef & 1 pound sausage for the 1 1/2 pounds ground beef.

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