Stuffed Meatloaf with Mozzarella (Print Version)
# Ingredients:
01 -
2 pounds ground beef (80/20 blend preferred)
02 -
1 cup plain breadcrumbs
03 -
1/2 cup grated Parmesan cheese
04 -
1 large egg
05 -
1/4 cup milk
06 -
1 small onion, finely chopped
07 -
2 cloves garlic, minced
08 -
1 teaspoon Italian seasoning
09 -
1 teaspoon Worcestershire sauce
10 -
Salt and pepper to taste
11 -
2 cups shredded mozzarella cheese
12 -
1/2 cup ketchup
13 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
Combine ground beef, breadcrumbs, Parmesan cheese, egg, milk, onion, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper in a large mixing bowl. Mix thoroughly.
03 -
Lay out a large sheet of parchment paper or plastic wrap. Form the meat mixture into a 1-inch thick rectangle, pressing evenly.
04 -
Sprinkle shredded mozzarella cheese over the meat rectangle, leaving a 1/2-inch border around the edges.
05 -
Carefully roll the meatloaf from one end to the other, using the parchment paper to guide the roll. Pinch the seams to seal and transfer the roll seam-side down to a baking dish.
06 -
Brush the top of the meatloaf with ketchup for a glaze.
07 -
Bake the meatloaf in the oven for about 1 hour, or until the internal temperature reaches 160°F (70°C).
08 -
Remove the meatloaf from the oven and let it rest for 10 minutes. Garnish with fresh parsley, slice, and serve warm.
# Notes:
01 -
Use an 80/20 beef blend for juicier results.
02 -
Letting the meatloaf rest before cutting helps retain moisture.