Ingredients
- For the meatloaf:
- 1 lb (450 g) ground beef or meatloaf mixture
- 1 cup (250 ml) quick-cooking or regular rolled oats
- 1 15-oz (425 g) jar spaghetti sauce
- 1 small onion, chopped
- 1/2 cup (125 ml) grated Parmesan cheese
- 1 egg, lightly beaten
- 1 Tbs (15 ml) Worcestershire sauce
- Salt and freshly ground pepper to taste
- For the filling:
- 1/2 cup (125 ml) sauteed sliced mushrooms
- 1/2 cup (125 ml) shredded mozzarella cheese
- 1/4 cup (60 ml) sliced, pitted black olives
- For the topping:
- 1/2 cup (125 ml) shredded mozzarella cheese
- 1/4 cup (60 ml) sliced, pitted black olives
Preparation
Step 1
Combine the beef, oats, 1/2 cup (125 ml) of the spaghetti sauce, onion, Parmesan, egg, Worcestershire sauce, salt, and pepper in a bowl and mix thoroughly. Place the remaining spaghetti sauce in a small pot and set aside. Divide the meat mixture in two equal portions and pat them into 7-inch (18 cm) round patties. Layer the filling ingredients on top of one patty, leaving a 1/2-inch (1 cm) border uncovered. Top with the remaining patty, press the edges together, and pat into a round loaf. Place in a greased baking pan and bake uncovered in a preheated 350F (180C) oven for 50 minutes. Heat the remaining spaghetti sauce to a simmer just before removing the meatloaf from the oven. Top the meatloaf with the spaghetti sauce, mozzarella, and olives. Cut into wedges to serve. Serves 4 to 6.