Cheese Stuffed Italian Meatloaf!

This "Cheese Stuffed Italian Meatloaf" puts a little different spin on the meatloaf and it is scrumptious!  It's meatloaf, three different cheeses seasoned with Italian seasonings!  What could be bad about that?  The kids tend to love this one, even those who turn their noses up at regular meatloaf.  Here is what you need for this meatloaf:

  

1  1/2 lbs. ground chuck

2 eggs, beaten

1 cup Italian bread crumbs

1 (.06 oz.) packet of dry Italian dressing  (Good Seasons make a good one)

2 Tbs. grated raw onion

1 Tbs. Worcestershire sauce

1/2 tsp. seasoned salt

1/2 tsp. black pepper

1 cup shredded Parmesan cheese, divided

1 (24 oz.) jar of spaghetti sauce, divided ( I used Classico Tomato and Basil)

1/4 cup brown sugar

1/4 tsp. garlic powder

1 tsp. dried basil

1 tsp. dried oregano

6 slices provolone or mozzarella cheese

1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

In a mixing bowl, mix the ground chuck, eggs, Italian bread crumbs, the dry Italian dressing mix, grated onion, Worcestershire sauce, seasoned salt, black pepper,  and 1/2 cup of the Parmesan cheese.  I have just a word of advice on the meat you use for this.  The ground chuck  works best, because it has an 80/20 lean to fat ratio which is perfect.  Ground beef will too fatty and greasy and something like ground round will be too dry and tasteless.

Pour the spaghetti sauce in a bowl and mix in the brown sugar, garlic powder, basil and oregano.

Add 1 cup of the spaghetti sauce mixture to the meatloaf mixture.  Mix well, but don't over mix it.  That makes the meat loaf dry and too tight.   On a piece of parchment paper, shape the meat into a rectangle.  Pat it out to about one half inch thickness.

Lay the cheese slices evenly over the top of the meat.  Using the parchment paper, roll the meat loaf into a roll.  Roll this as tight as you can without it breaking.  

Place into a 9"x13" baking dish that has been sprayed with nonstick spray or lined with nonstick foil.  Tuck the ends of the roll in and under so they are sealed.  If you leave them open your cheese might run out while baking.  As long as you fold and seal it stays in nicely.  

Pour the rest of the spaghetti sauce over the top of the meatloaf, be sure all surfaces are covered in sauce.  Sprinkle the rest of the Parmesan cheese over the top.  Place in the preheated 350 degree oven and bake for 50 minutes.  After 50 minutes remove from the oven and sprinkle the shredded mozzarella cheese over the top.   Turn the oven up to 425 degrees and place back in the oven for about 10 minutes.

When the cheese is browned and bubbly it's ready to take out of the oven!  Allow to stand for 10 to 15 minutes before slicing so the cheese has time to tighten back up and it will slice nicer.

This slices really nicely!  See all of that cheesy wonderfulness!  It's ridiculously good!

The whole family will love this one y'all! 





The Perfect Meatloaf!

It seems that meatloaf is something that even good cooks have a problem getting quite right at times.  I am not sure why, but it can turn out really bad.  This meatloaf recipe is my sister in law's and she undoubtedly makes the best meatloaf I have ever eaten.  She says she got this recipe way back in her home economics class ( remember when they still taught home ec).  I have modified it just a little, but not much, because you just don't mess with perfection.   Meatloaf is one of my father's favorite things, so I made this for his 82nd birthday dinner! 

This is something that requires key ingredients to turn out just right so I will specify those.  One of them is ground chuck.  Do not use ground beef, ground sirloin, or ground round.  The first will be too greasy and the last two will be too dry.   Ground chuck is 80/20 lean to fat ratio and that is just perfect.  It is also made from the better cuts of beef and the taste is superior to ground beef.


The other ingredient that I added to this and it makes the meatloaf so good is the can of  Hunt's Dinner Starters Seasoned Tomato Sauce for Meatloaf. They keep changing the name of this product and every time they do it's confusing for those just getting this recipe, but as far as I know that is the right name for now!   It's on the aisle with the canned tomatoes and tomato sauce and such.  It has the seasonings like green pepper and onion in it blended well so you don't need to add the raw vegetables to the meatloaf.  I hate meatloaf with big chunks of onion or green pepper in it. I think that is what turns people off about meatloaf.


Here is what you will need for this meatloaf:

2lbs. ground chuck

1 (15.25 oz.) can Hunts Dinner Starters Seasoned Tomato Sauce for Meatloaf

2 eggs

1 1/2 cups Italian bread crumbs or quick cooking oats (my sister in law uses the oats)

1 cup ketchup

1 cup brown sugar

1/2 tsp. seasoning salt

1/2 tsp. Nature's Seasoning or salt and pepper

dash of Tabasco sauce

1 tsp. yellow mustard

1 Tbs. Worcestershire sauce

Mix the eggs, beef, bread crumbs or oats, 1/2 can of the Hunts Meatloaf Sauce, 1/2 tsp seasoning salt, 1/2 tsp. Nature's Seasoning, and a dash of Worcestershire sauce.  

it is mixed well, divide in half and shape in two equal size loaves.  You can make one big meatloaf but two smaller ones cook faster and you get more of the sauce on each slice.  This is one of my sister in law's tips that makes the meatloaf more tasty.  Place them in a dish sprayed with cooking spray or lined with foil.  Sprinkle the tops with seasoning salt and Nature's Seasoning lightly.   Place in a preheated 375 degree oven for 45 minutes. 

Mix the other half of the can of Hunts Meatloaf Fixins, 1 cup brown sugar, 1 cup ketchup, dash of Tabasco to your taste, 1 Tbs Worcestershire sauce, and 1 tsp. yellow mustard.  After the meatloaf cooks for 45 minutes, pour this sauce over the top making sure it is all covered and put back in for 15 minutes.

Take meatloaf out after 1 hour and spoon the sauce from the pan over the top. After about 5 minutes, slice to serve. 

Even non-meatloaf eaters will eat this meatloaf and it makes great sandwiches the next day, if you have any leftover!



Church Lady Meatloaf!

I call this "Church Lady Meatloaf" because the recipe was from a sweet 'church lady' that played the organ in the church we went to when I was growing up.   She was a wonderful a cook and had some great recipes. 

 This is a very different meatloaf from the one I have posted before that is my sister in law's recipe, but it might be one that some of you who thought that one was a bit sweet or whatever, might enjoy better.  This does make a big meatloaf so it's good for company or a potluck or church supper!  This one is also great for leftover meatloaf sandwiches.   I enjoy the sandwich the next day sometimes even better.  Here is what you will need for this meatloaf:

1 lb. ground chuck

1 lb. ground sausage (like breakfast type sausage)

1 medium sweet onion, diced fine

1 small jar pimento, drained and diced fine

1/2 green bell pepper, diced fine

1 Tbs. Worcestershire sauce

1 tsp. chili powder

1 cup fine bread crumbs (could use Italian bread crumbs or oats)

2 eggs, beaten

1 Tbs. sugar

1/2 cup tomato ketchup

1 tsp. salt

1/2 tsp. black pepper

Topping

1 cup tomato ketchup

1 Tbs. brown sugar

1 tsp. Worcestershire sauce

In a large mixing bowl, mix all of the meatloaf ingredients until well blended.  Shape into a large loaf and place in a baking dish.  Mix the topping ingredients and spread over the top of the loaf.  Place in a 350 degree oven and bake uncovered for 1 hour.   Transfer to serving platter, slice and serve.

The other meatloaf recipe I mentioned that is on the site is here, in case you have not seen it before:  The Perfect Meatloaf