Monday, March 11, 2013
cheese stuffed italian meatloaf
This is by far the best meatloaf I've ever had. I learned this recipe at a meats class during my first year of college. You have to know that as a kid I hated meatloaf but my parents made me eat it. I saw with a glass of milk trying to choke down every last bite. Why oh why didn't my mother know about this recipe? As a result, I learned to cook. Whenever my mom said meatloaf was for dinner I did the cooking. She said we were having meatloaf quite often.
cheese stuffed italian meatloaf (adapted from my meats class at Ricks College)
1 pound extra lean ground beef
1 pound ground chicken
1/2 cup Italian breadcrumbs
8 ounces tomato sauce, divided
1 teaspoon oregano, divided
1 cup mozzarella cheese
1/4 cup Parmesan cheese
In a large bowl, combine ground beef, ground chicken, egg, breadcrumbs, 1/2 cup tomato sauce and 1/2 teaspoon oregano. Make sure the ingredients are mixed well. Take a rectangular piece of wax paper and place it on the counter. Dump the meat out of the bowl and onto the wax paper. Spread the meat onto the wax paper and pat and shape into a rectangle- 8x15. Spread mozzarella cheese on top of meat. Starting at one end, roll the meatball into a loaf. Place into a greased loaf pan.
Bake at 350 degrees for an hour. Ten minutes before it's done pour the rest of the tomato sauce over the meatloaf and sprinkle with Parmesan cheese. Continue baking for 10 minutes more.