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Italian Cheese-Stuffed Meat Loaf

  • 8servings
  • 100minutes
  • 330calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B9, C, D
MineralsIodine, Chromium, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 1 1/2 lb lean (at least 80%) ground beef

  3. 2 cups soft French bread crumbs

  4. 1/2 cup shredded Parmesan cheese (2 oz)

  5. 1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 4 cloves garlic, minced

  9. 1 can (8 oz) pizza sauce

  10. 1 1/2 cups shredded provolone cheese (6 oz)

  11. 1 jar (7 1/4 oz) roasted red bell peppers, drained, chopped

  12. 1/4 cup chopped ripe olives

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. 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.

  2. 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 edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.

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

  4. Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

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