Tuesday, August 21, 2012

Provolone Stuffed Meatloaf

From the first time we had this, it is the family's favorite meatloaf!

Provolone Stuffed Meatloaf
  • 2 lb. ground beef
  • 2 eggs
  • 1/2 c. grated Parmesan cheese
  • 1/4 c. diced onion
  • 1/4 c. diced red bell peppers
  • 1 Tbsp. dried parsley
  • 1 tsp. minced garlic (2 cloves)
  • 1 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. ground black pepper
  • 8 oz. provolone cheese, thinly sliced or shredded
Mix all ingredients but provolone cheese together in a large bowl.  Spread meat mixture into a thin rectangle on a piece of waxed paper.  Layer or sprinkle provolone cheese on meat to within 1 inch of sides.  Roll meat up like a jelly roll, using the waxed paper to help lift the meat off the work surface and peeling the paper back as you roll the meat..  Seal the ends and place in baking dish, keeping all cheese inside the meat roll.  Bake at 350°F for 1 hour. (The cheese may melt a little and ooze out of the meatloaf.)  Let set for 5 minutes before slicing and serving.

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