Italian Cheese-Stuffed Meat Loaf

Photo by Deborah P.
Adapted from bettycrocker.com

PREP TIME

30

minutes

TOTAL TIME

100

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

100

minutes

SERVINGS

8

servings

Adapted from bettycrocker.com

Ingredients

  • 2

    eggs 1 1/2 lb lean (at least 80%) ground beef

  • 2

    cups soft French bread crumbs

  • 1/2

    cup shredded Parmesan cheese (2 oz)

  • 1/4

    cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 4

    cloves garlic, minced

  • 1

    can (8 oz) pizza sauce

  • 1 1/2

    cups shredded provolone cheese (6 oz)

  • 1

    jar (7.25 oz) roasted red bell peppers, drained, chopped

  • 1/4

    cup chopped ripe olives

Directions

1. Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined. 2 On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan. 3 Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf. 4 Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

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