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Stuffed Meatloaf Recipe

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This recipe for Stuffed Meatloaf, by , is from La Famiglia Campano, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Bartocetti
Added: Thursday, June 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lb Ground Beef (80%/20%)
1 egg
1 can tomato paste, divided in half
1/4 cup ketchup
4 cloves minced garlic
1/4 cup fresh parsley, chopped
2 Tbls fresh basil, chopped
couple of handfuls bread crumbs
couple of handfuls grated parmesean cheese
pinch crushed red pepper flakes
cracked black pepper, to taste
2 tsp milk
6 slices of provolone cheese
8 or more slices of pancetta
1 cup chopped roasted red peppers

Directions:
Directions:
In large bowl, mix ground beef, egg, milk, grated cheese, bread crumbs, 1/2 can paste, cracked black pepper, crushed red pepper flakes, fresh parsley, basil and garlic. Spread out on waxed paper on counter top into rectangle shape. Place slices of pancetta evenly over beef mixture, spread roasted peppers evenly and top with slices of provolone. Fold over edges and roll up mixture. Pinch any holes and lay seam side down on shallow baking dish. Combine ketchup and the other half of paste in small bowl and season with salt and pepper. Spread over meatloaf and bake in 375 degree oven for approximately 45-60 minutes.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Once baked, let meatloaf stand for about 10 minutes to allow filling to set.

 

 

 

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