ITALIAN MOZZARELLA-STUFFED MEATLOAF
Our family's favorite meatloaf is stuffed with mozzarella.
Provided by ravenbutterfly
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 8.7 g, Cholesterol 88.9 mg, Fat 17.1 g, Fiber 1 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 681.7 mg, Sugar 2.4 g
STUFFED CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Season chicken with salt.
- Cut a pocket into each chicken breast.
- Stuff the pockets evenly with the mozzarella cheese.
- Press the edges of the chicken together to seal the pocket.
- Separate the flour, eggs, and bread crumbs into 3 separate bowls.
- Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
- Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
- Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
- Fry the chicken until golden brown on both sides.
- Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
- Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
- Bake for 20 minutes.
- Enjoy!
PARMESAN CHICKEN MEATLOAF
This Parmesan Chicken Meatloaf is easy to prepare with juicy and tender results!
Provided by Holly Nilsson
Categories Chicken Dinner Main Course
Time 1h30m
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F. Line a baking pan with foil and spray with cooking spray.
- Cook onion and garlic in olive oil over medium heat until softened. Cool completely.
- Mix all meatloaf ingredients in a large bowl just until combined.
- Place the mixture on the loaf pan and form into an 8"x4" square.
- Top with marinara sauce and bake 45 minutes.
- Combine bread crumbs, parmesan cheese, butter, and parsley.
- Top meatloaf with mozzarella and bread crumb topping. Bake an additional 15-20 minutes or until the center of the loaf reaches 165°F.
- Cool 10 minutes before slicing.
Nutrition Facts : Calories 469 kcal, Carbohydrate 14 g, Protein 39 g, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 189 mg, Sodium 897 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 14 g, ServingSize 1 serving
ITALIAN SPINACH & MOZZARELLA STUFFED MEATLOAF
Italian spinach & mozzarella stuffed meatloaf is an easy and low carb family dinner. Topped with marinara and cheese, it's healthy, yet anything but boring!
Provided by Wine a Little Cook A Lot
Categories Dinner
Time 1h10m
Number Of Ingredients 23
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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
MOZZARELLA STUFFED ITALIAN MEATLOAF
This Italian Meatloaf is crispy on the oustide and succulent in the middle, it's like one big meatball! The meat is seasoned perfectly and the whole loaf is stuffed with ooey gooey mozzarella cheese and topped with a yummy spaghetti sauce. Best of all, it's so easy to make!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 1h50m
Number Of Ingredients 19
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!
Nutrition Facts : Calories 727 kcal, Carbohydrate 58 g, Protein 40 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 185 mg, Sodium 1383 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
MOZZARELLA-STUFFED MEATLOAF
This Mozzarella-Stuffed Meatloaf is packed with comfort food flavor...and melty cheese! This ain't your grandma's meatloaf recipe!
Provided by David
Categories Main Course
Time 55m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 561 kcal, Carbohydrate 25 g, Protein 34 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 130 mg, Sodium 663 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
CHICKEN PARMESAN MEATLOAF
Make and share this Chicken Parmesan Meatloaf recipe from Food.com.
Provided by Pinay0618
Categories Meatloaf
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
- In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
- Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
- Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
CHICKEN PARM MEATLOAF
Make and share this Chicken Parm Meatloaf recipe from Food.com.
Provided by Arlyn Osborne
Categories Meatloaf
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 F and line a sheet pan with parchment paper.
- Add the onion, garlic, parsley and basil to a food processor and pulse until finely chopped. Transfer to a medium sized bowl.
- Add 3/4 cup of marinara, bread crumbs, parmesan, egg, Italian seasoning, salt and pepper. Stir to combine. Add the ground chicken and mix to combine.
- Transfer the mixture to the prepared sheet pan and shape into an 8x4 inch loaf.
- Bake for 45 minutes.
- Remove from the oven and brush with remaining 1/4 cup marinara sauce. Top with the shredded mozzarella and continue baking for 10-15 minutes.
- Meanwhile, melt the butter in a medium skillet over medium heat. Add the panko and garlic powder. Toast, about 3-4 minutes. Transfer to a small bowl and let cool several minutes, before stirring in the parmesan, parsley and basil. Season with salt and pepper.
- Garnish the meatloaf with some of the bread crumb mixture and a sprig of basil. Serve remaining bread crumb mixture and more marinara sauce on the side.
MOZZARELLA-STUFFED CHICKEN PARMESAN MEATLOAF
All the classic flavors of chicken Parmesan come together in this meatloaf stuffed with gooey mozzarella cheese.
Provided by Cindy Rahe
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. Spray 9x5-inch loaf pan with cooking spray.
- In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onions, 3 cloves garlic and a dash of salt in oil about 5 minutes or until onions are soft and translucent. Set aside to cool.
- In large bowl, mix remaining tablespoon olive oil, the ground chicken, 1 cup bread crumbs, the milk, egg, 2 tablespoons Parmesan cheese, 2 tablespoons parsley, the salt, pepper and pepper flakes. Add onion and garlic mixture; mix well.
- Pat half of meatloaf mixture in pan. Arrange cheese planks down center of meatloaf, leaving 1/2 to 1 inch of cheese-free space around all edges. Cut cheese in half as needed to fit. Cover cheese with remaining meatloaf mixture; press around edges to seal in cheese. Spread half of the marinara sauce over top of meatloaf.
- Bake about 1 hour or until meat thermometer inserted in center of loaf reads 165°F. Cool 10 to 15 minutes. Meanwhile in 6-inch skillet, toast 1/2 cup bread crumbs, 1 clove garlic and the butter until golden. Scrape into small dish to cool slightly. Stir in 3 tablespoons Parmesan and 2 tablespoons parsley. Top meatloaf with mixture.
- Serve with remaining marinara sauce.
Nutrition Facts : Calories 350, Carbohydrate 23 g, Cholesterol 95 mg, Fat 3, Fiber 1 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 5 g, TransFat 0 g
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