"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Cheese-Stuffed Meat Loaf Recipe

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This recipe for Italian Cheese-Stuffed Meat Loaf, by , is from To Honor Granny, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nita Sinor
Added: Wednesday, January 28, 2009


2 eggs
1 1/2 lb lean ground beef
2 cups soft French bread crumbs
1/2 cup Parmesan cheese (2 oz)
1/4 cup chopped basil or 1 1/2 tsp dried basil leaves
1/2 tsp salt
1/4 tsp pepper
4 gloves 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 and chopped
1/4 cup chopped ripe olives (optional)

Heat oven to 375F. 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.

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 the edges. Starting with one 10" side, roll up; press seam to seal. Place seam side down in pan.

Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over load. Insert meat thermometer so bulb reaches center of loaf.

Return to oven; bake 15-20 minutes longer or until loaf is thoroughly cooked in center and thermometer read 160F. Let stand 10 minute's before slicing.

Number Of Servings:
Number Of Servings:




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