STUFFED ITALIAN MEATLOAF
A personal favorite of mine. I never liked a meatloaf much. so I decided to come up with my own recipe. I hope your family enjoys it as much as mine does.
Provided by Lori Davis
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Thoroughly mix beef, pasta sauce, bread crumbs, onion, ketchup, egg, garlic, oregano, salt, and ground black pepper together using your hands in a large bowl.
- Spread 1/2 the meat mixture into the bottom of a loaf pan. Spread mozzarella cheese over the center of the meat. Spread remaining meat mixture over the cheese, pressing edges of meat together on the sides to seal in the cheese.
- Bake in the preheated oven until meat is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 465.9 calories, Carbohydrate 17.3 g, Cholesterol 155.4 mg, Fat 25.5 g, Fiber 1.8 g, Protein 39.9 g, SaturatedFat 10.8 g, Sodium 931.9 mg, Sugar 7.2 g
ITALIAN MEATLOAF FILLED WITH CAPICOLA ROLL
Meatloaf filled with Cappicola and Mozzarella roll is seasoned with spices and store bought pesto and sundried tomatoes in oil which you puree. Please take note that the pesto and sundried tomatoes have seasoning and garlic added so adjust to taste.
Provided by Rita1652
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degree`s.
- In a large bowl add the bread crumbs and broth and let soften.
- Add the next 8 ingredients mix in well(Pesto to pepper flakes).
- Add the meats and eggs mix together.
- On a damp counter place plastic wrap down. Then the meat mixture in one layer 9 x 12.
- Lay the ham & cheese roll in one row across the long lenght of the meat. Press the Cappicola into the meat.
- With the aid of the plastic wrap pull up the long side meat over the cheese and continue to roll sealing in the cheese.
- Roll onto a large baking pan. Adjust the roll so seam is down and cheese is seal inches. removing the plastic wrap, add discard wrap.
- Place the bacon slices over meat if using.
- Bake in oven for 40-50 minutes. Or until internal temp is 160 degrees when inserted in center of loaf.
- Let the meat rest room temp for 15-20 minutes. Important for the juices to redistribute.
- Serve with your favorite tomato sauce.
Nutrition Facts : Calories 368.5, Fat 22.1, SaturatedFat 8.1, Cholesterol 157.5, Sodium 516.4, Carbohydrate 12.4, Fiber 1, Sugar 1.6, Protein 28.1
BEST EVER ITALIAN-STYLE MEATLOAF
This is the only meatloaf recipe I use. The cheese makes the meatloaf very moist and tasty! The herbs impart a wonderful flavor as well! I freeze this after slicing in a container and reheat in the microwave for a quick dinner.
Provided by najwa
Categories Lunch/Snacks
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine all ingredients in a large bowl, mix well.
- Press into a 9x5 inch loaf pan, and cover with foil.
- Bake for 1 hour, uncover and pour extra sauce out.
- Return to oven and bake for 5-10 minutes.
- Leave in pan for 10-20 minutes, this will prevent the meatloaf from falling apart when cut.
ITALIAN MEATLOAF ROLL-UP
Adapted from a recipe from Rachael Ray's 30 Minute Meals. Original recipe calls for raisins and pine nuts - not my thing. I have prepared it with ground beef and pork only, no veal. Easy to prepare on a weeknight!!
Provided by KJK 5
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- Mix meat and remaining meatloaf ingredients.
- Flatten meat mixture out on a wax paper lined cookie sheet in a thin layer 1/2" thick x 12" long x 6 to 8" wide.
- Cover meat with a layer each of arugula (or spinach), prosciutto and cheese.
- Use the wax paper to help roll up the meat into a large log working across the 6 or 8" side, resulting in a 12" log.
- Seal ends, place seam side down on a cookie sheet (I line with foil). Drizzle lightly with extra virgin olive oil.
- Roast meat roll for approximately 40 minutes.
Nutrition Facts : Calories 228.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 82, Sodium 651.9, Carbohydrate 12.3, Fiber 0.9, Sugar 1.5, Protein 14.7
ROLLED ITALIAN MEATLOAF
Not much harder to make than plain meatloaf, this dressed-up version is nice enough for company.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, mix ground beef, sausage, egg, 1/2 cup of the pizza sauce, the bread crumbs and pepper.
- On foil, pat mixture to12x8-inch rectangle. Sprinkle evenly with cheese; gently press into meat. Top with spinach. Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends. Place seam side down in ungreased 12x8-inch (2 quart) glass baking dish.
- Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes longer or until thermometer inserted in meatloaf reads 160°F. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 330, Carbohydrate 6 g, Cholesterol 120 mg, Fiber 0 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 3 g, TransFat 1/2 g
ITALIAN CHEESE-STUFFED MEATLOAF
Cut slices of this juicy meatloaf, intensely flavored with herbs and prepared roasted peppers, to reveal a luscious center of melted cheeses.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
- On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
- Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
- Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 330, Carbohydrate 11 g, Cholesterol 120 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g
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