Stuffed Meatloaf with Caramelized Onions and Provolone Cheese

By rrxing

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 sweet onion (thinly sliced)
• 3 pounds meat loaf mixture (beef/veal/pork)
• 1 cup fresh breadcrumbs
• 1 cup Parmigiano-Reggiano cheese (freshly grated, 6 ounces)
• 2 large eggs (lightly beaten)
• 2 teaspoon dried oregano
• 1/2 pound provolone cheese (sliced)
• 1 green pepper, split
• kosher salt and freshly ground black pepper (to taste)
• Small jar Prego Spaghetti sauce with Meat
• 1/3 cup freshly grated parmesan cheese
• 1/2 tsp dried Italian Herbs
• 1/2 tsp brown sugar
• fresh green pepper pieces

Details

Servings 8
Cooking time 120mins
Adapted from abc.go.com

Preparation

Step 1

Preheat oven to 350ºF

In a large sauté pan, add 2 tablespoons olive oil and place over medium-high heat. Add the onions and season with salt and pepper. Sauté until the onions start to caramelize, about 10 minutes. Turn the heat to low, and sauté, stirring occasionally, until the onions are brown and caramelized, about 30-40 minutes. Remove from heat and set aside to cool.

In a large bowl, add the meatloaf mixture, breadcrumbs, Parmigiano-Reggiano cheese, eggs, dried oregano, 1 teaspoon of salt and 1/2 teaspoon of pepper, and mix to combine.

Dice 1/2 of the green pepper.
On a baking sheet with parchment paper lined with plastic wrap, add the meatloaf mixture in a 12-by-10-inch rectangle, about 1/2-inch thick. Add an even layer of provolone cheese, top with an even layer of caramelized onions and diced green pepper. Starting from the long end of the plastic wrap closest to you, tightly roll up the meat loaf, tucking in the filling and using the plastic wrap to guide you. Bring the ends together to seal the meatloaf. Discard the plastic. Bake for 1 hour 30 minutes, or until the internal temperature of the meatloaf reaches 165ºF.

Let cool 15 minutes before slicing into 1-inch pieces. Serve with Tomato Sauce over the top.

For Tomato Sauce: place a large high-sided sauté pan over high heat. Add the Spaghetti Sauce, grated parmesan cheese, Italian herbs, brown sugar and remaining green pepper. Bring to a simmer. Remove green pepper and set aside to top your meatloaf.