Italian Mozzarella Stuffed Meatloaf Food

ITALIAN MOZZARELLA-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.
• Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.
• Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.

LITTLE MOZZARELLA-STUFFED MEATLOAVES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
• Break the meatloaf mixture into a large bowl and use your hands to lightly work in the onion, bread crumbs, egg, parsley, Worcestershire sauce, mustard, salt, Italian seasoning, garlic powder, and pepper until evenly mixed. Take care not to overwork the mixture.
• Space the pancetta slices, if using, a few inches apart on the prepared pan and put the cutter on top of 1 piece. Divide the meatloaf mixture into 4 equal portions. Press a piece of cheese into the center and then press the meat around it to enclose it completely. Put a portion in the cutter and press gently so that it covers the pancetta evenly, and makes a neat, flat disk. Repeat with the remaining meatloaf mix to make 4 little loaves. Remove the cutter.
• Whisk the glaze ingredients in a small bowl, and then spread about 1 tablespoon of the mixture over the top and sides of each meatloaf. Bake for 10 minutes, then reduce the heat to 325 degrees F. and bake until cooked through, about 15 minutes more. To serve, ladle some hot marinara sauce into the centers of 4 plates, and set the meatloaves on top.

STUFFED ITALIAN MEATLOAF

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).

MOZZARELLA-STUFFED MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
• In a large bowl, combine egg, milk, oats, Italian seasoning, salt and pepper; stir until well combined. Let sit for 5 minutes to allow oats to absorb liquid. Add onion and ground beef, mixing well. Grabbing baseball-sized portions, form mixture into six small meatloaves (the loaves will shrink slightly as they bake). Stuff each portion with a string cheese half, forming meat mixture around cheese. Place onto prepared baking sheet.
• In a separate small bowl, stir together ketchup, brown sugar and mustard. Spoon evenly over each loaf.
• Bake uncovered for 45 minutes.
• Enjoy!

ITALIAN STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F.
• Let rest 15 minutes, then cut and serve. Gravy is optional.

ITALIAN SPINACH & MOZZARELLA STUFFED MEATLOAF

Steps:

• Add 1 TBS of olive oil to small sauce pan. Add in diced onions and minced garlic. Cook until slightly softened and fragrant, about 5 minutes.
• Add in crushed tomatoes, oregano, dried basil, dried parsley, salt and pepper. Bring to boil, cover and let simmer for at least 20 minutes.
• Preheat oven to 375 degrees. Spray 9×5″ loaf pan with non stick cooking spray.
• Add 1 TBS olive oil to saute pan. Add in 3 cups fresh spinach and cook until wiled, about 5-7 minutes. Set aside.
• Add ground chicken to large bowl with remaining 1 cup of finely chopped fresh spinach, onion, garlic, grated cheese, egg, bread crumbs, oregano, dried basil, parsley, salt, pepper and 2 TBS olive oil. Mix with your hands until well combined.
• Spread half of the meat mixture evenly into your loaf pan. Layer with cooked spinach, about ½ cup marinara sauce (until meat is evenly covered) and fresh mozzarella slices (about half mozzarella ball).
• Top with remaining half of meat mixture, spread evenly.
• Bake for 1 hour or until internal temperature reaches 160 degrees.
• Remove from oven, and top with another ½ cup of sauce and remaining half of mozzarella slices. Bake for another 10 minutes until mozzarella is melted. (I like to turn my broil on for the last 2 minutes to get my mozzarella lightly golden).
• Remove from oven, top with fresh basil and let sit 10 minutes before serving.

MOZZARELLA STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees. Lightly grease a glass baking pan (9x13) with nonstick cooking spray.
• In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and worcestershire sauce. Knead until combined.
• Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan. Place mozzarella slices down the center, leaving 1/2 inch around the ends and sides. Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so it doesn't need to be perfect.
• In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, salt, and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the remaining half for later.
• Bake in the preheated oven for 45 minutes.
• After 45 minutes, remove from oven and pour the remaining sauce over the loaf. Increase temperature to 400 degrees and bake for an additional 15 minutes.
• Let rest 5 to 10 minutes before serving.

MOZZARELLA-STUFFED MEATLOAF

Steps:

• Preheat oven to 425°F.
• Line a standard rimmed sheet pan with foil. Spray with nonstick baking spray; set pan aside.
• Using a large skillet, add olive oil and place over medium-high heat. Once hot, add onion, celery and bell pepper; cook for 5-6 minutes, stirring often. Add minced garlic and cook for 1-2 more minutes.
• Using a large bowl, add onion mixture, ground beef, Worcestershire sauce, breadcrumbs, ketchup, Italian seasonings and egg; stir until just combined.
• Place a 4" round cookie cutter on the prepared pan. (Note: If you don't have a 4" round cutter, you can also use a tuna can with the top and bottom removed.)
• Divide the meatloaf mixture into 7 equal parts. Working with one portion at a time, wrap meatloaf around one of the squares of mozzarella. Note: Take care to wrap the cheese entirely so it doesn't melt out while baking! Gently press mixture into the cookie cutter on the tray. Remove the cookie cutter and repeat process with the remaining portions of meatloaf.
• Using a small mixing bowl, combine all Glaze ingredients (ketchup, mustard, brown sugar and Worcestershire sauce). Spread mixture evenly on top of meatloaves.
• Bake for 10 minutes at 425°F. Reduce temperature to 325°F and continue baking for 15-20 more minutes, or until internal temperature of meatloaf reaches 160°F.
• {Optional} Garnish with chopped Italian parsley and serve over hot marinara sauce.

MOZZARELLA STUFFED ITALIAN MEATLOAF

Steps:

• Heat oven to 350°F. Line a large, rimmed baking sheet with foil. Set a wire rack in the baking sheet and cover the wire rack with foil. Poke holes in the foil (between the wires) so the meat juices can drip onto the rimmed baking sheet. Spray the foil with nonstick cooking spray.
• In a large skillet, set over medium heat, add the oil and onion. Cook about 5-6 minutes, stirring often, until the onion is translucent and has softened.
• Add garlic and cook an additional 30 seconds until bloomed and fragrant. Remove from the heat.
• In a large mixing bowl, combine eggs, breadcrumbs, parsley, basil oregano, salt, pepper, Parmesan and milk (or tomato sauce), and sautéed onion/garlic mixture. Mix until well combined.
• Add the ground chuck and mix gently with a fork or clean hands until ingredients are incorporated. Add the mozzarella pearls and use your hands to gently combine. (SEE NOTE) Try not to over mix or the meatloaf will end up dense.
• Divide the mixture into 2 portions and form each portion into a loaf. Set the loaves on the wire rack of the prepared pan (about 3 inches apart) and cover each loaf with a thin layer of spaghetti sauce.
• Set on the middle rack of the oven and bake at 350°F for 1 hour.
• Spread an additional 2-3 tablespoons sauce over each loaf and bake an additional 20-30 minutes or until the internal temperature registers 160°F on an instant-read thermometer and the juices run clear.
• Remove from the oven and let rest 15 minutes before cutting.
• Serve on a bed of spaghetti and top with spaghetti sauce. Sprinkle with Parmesan cheese, shredded mozzarella and chopped parsley.
• Enjoy!

CHEESE STUFFED ITALIAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the egg, breadcrumbs (I whir herbed dry stuffing mix in my food processor to make these), garlic, and 1/2 cup pasta sauce until well-mixed.
• Add remaining ingredients (except the garnish), and mix together well (I do the whole thing in my sturdy KitchenAid mixer, which works quite well).
• Put into a large loaf pan, top/garnish with additional pasta sauce (I like a*lot* of sauce and so use about a half-cup, but three or four tablespoons would do, too), and bake at 350 degrees F for 1 hour.
• Serve with rice, spaghetti, or scalloped potatoes.

MOZZARELLA STUFFED ITALIAN MEATLOAVES

Steps:

• Heat oven to 350.
• Combine beef, sausage, bread crumbs, sauce, pepper, and egg in medium bowl.
• Cut cheese into either 6 large cubes or 18 small cubes.
• Form meat mixture into 6 seperate loaves.
• Insert either 1 large cube or 3 small cubes into each loaf.
• You may have to reshape loaf around cheese.
• Put loaves onto ungreased baking sheet.
• Bake at 350 for 30-45 minutes (depending on thickness) or until loaves are no longer pink in the middle.
• Don't worry if some of the cheese comes out during the baking-it happens.
• Serve with extra suace if you want.