MEATLOAF - STUFFED ITALIAN STYLE

By akselden

Ingredients

• 1 1/2 lbs 85% lean ground beef
• 1 C. Italian seasoned dry bread crumbs
• 1/2 C. milk
• 1 egg beaten
• 1 clove garlic, minced
• 1 T. snipped fresh rosemary
• 1 1/4 tsp. kosher salt
• 1/4 tsp. coarse ground black pepper
• 1 oz. thin sliced prosciutto (2 slices)
• 1 ball fresh mozzarella, sliced
• 1/2 C. julienne cut sun dried tomatoes in olive oil and herbs, drained
• 1/4 C. chopped fresh basil
• 1 (26oz) jar Tomato and Basil Pasta Sauce divided

Details

Servings 6

Preparation

Step 1

In large bowl, thoroughly combine ground beef, bread crumbs, milk, egg, garlic, rosemary, salt and pepper. On a sheet of parchment of waxed paper, spread meat loaf mixture to form an 8x10 inch rectangle, making sure it is the same thickness throughout. Arrange prosciutto slices down center of meat mixture, topping with mozzarella slices, tomatoes and basil. Starting with the edge closest to you, lift paper and roll meat around fillings being careful not to roll paper into the meatloaf. Pull opposite edge up over filling, pressing edge to seal. Arrange meat loaf on a broiler pan, seam-side down. Bake in a preheat 350° oven 45 min; spoon 1 C. sauce over meat loaf. Continue baking until heated through (10-15 min).

To Serve: Slice meat loaf, arrange on plate with additional warm sauce.