"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mozzarella Meatloaf Recipe

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This recipe for Mozzarella Meatloaf, by , is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Caren Homer


1 1/2 lbs. ground round
1 egg
1 1/2 tsp. soy sauce
1 tsp. garlic powder
Salt to taste
Pepper to taste
1 1/2 tsp. parsley (dried)
2 Tbsp. grated Parmesan cheese
1 cup Italian seasoned bread crumbs
1 (8 oz.) Mozzarella (May substitute Provolone)

2 foot long sheet wax paper

In large bow mix first 9 ingredients. When all ingredients are mixed, take sheet of wax paper and flatten meat on top of it. Cut slices of Mozzarella and lay them on top of meat.
Fold meat slowly with wax paper into shape of meatloaf. Close ends so cheese will not run out.

Freeze in pan. After about an hour, take out of pan and freeze in freezer bag or plastic container

To cook, thaw overnight in freezer.

Cook in 350-degree oven for 45 minutes to an hour.

Personal Notes:
Personal Notes:
May top with tomato sauce/paste, but great without it. I also add cup onions




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