Mozzarella Stuffed Meatloaf (Print Version)
# Ingredients:
01 -
1 large egg
02 -
1/4 cup milk
03 -
1 teaspoon Italian seasoning
04 -
Salt and pepper as needed
05 -
2 cloves garlic, minced
06 -
1 small onion, finely chopped
07 -
1 cup plain breadcrumbs
08 -
2 pounds of ground beef (go for an 80/20 ratio)
09 -
1/2 cup grated Parmesan cheese
10 -
1 teaspoon Worcestershire sauce
11 -
2 cups shredded mozzarella
12 -
1/2 cup ketchup
13 -
Freshly chopped parsley for decoration
# Instructions:
01 -
Heat your oven to 350°F (175°C).
02 -
In a large bowl, toss together the beef, breadcrumbs, Parmesan, egg, milk, onion, garlic, seasoning, Worcestershire, salt, and pepper. Mix until it's all one texture.
03 -
Spread out parchment paper (or plastic wrap). Flatten the meat mix evenly into a rectangle, keeping it about an inch thick all around.
04 -
Scatter the mozzarella over the meat rectangle but stop half an inch away from the edges.
05 -
With the parchment paper acting as a helper, tightly roll the meat mixture. Seal the edges by pinching them, and then place the loaf seam-side-down into a baking dish.
06 -
Generously coat the surface of the meatloaf with ketchup.
07 -
Bake the meatloaf for about an hour. It's ready when a thermometer stuck in the middle hits 160°F (70°C).
08 -
Take it out of the oven, let it sit for 10 minutes to settle, add a sprinkling of parsley, slice it up, and serve warm.
# Notes:
01 -
Want juicy results? Use beef with an 80/20 fat ratio.
02 -
Cutting the meatloaf right away can make it dry—give it time to rest.