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Italian Meatloaf II

Source of Recipe

From "The Loving Kitchen" by LeeAnn Rice


Recipe Introduction

"An Italian twist on an American classic! I make a traditional meatball mixture, pat it into a rectangle, cover with cheese, then roll up and smother in marinara sauce. After baking, I slice it into spirals to reveal swirls of melted cheese and serve with pasta. If you like spaghetti and meatballs, you will love this!"

List of Ingredients

◦  2 pounds ground beef or meatloaf mix (beef, pork, and veal)
◦  2 large eggs
◦  2 Tbsp water
◦  ¾ cup Italian-style bread crumbs
◦  ⅔ cup grated Parmesan cheese
◦  ⅓ cup finely chopped onion
◦  1 tsp dried basil leaves
◦  1 tsp salt
◦  ½ tsp black pepper
◦  ⅓ cup chopped Italian flat-leaf parsley
◦  3 cloves garlic, minced
◦  3 cups shredded mozzarella or Provolone cheese, divided
◦  1 (24-ounce) jar marinara sauce



Recipe

Preheat the oven to 350° F. Spray a 9-by-13-inch casserole dish with nonstick cooking spray.

In a large bowl combine the ground beef, eggs, water, bread crumbs, Parmesan cheese, onion, basil, salt, pepper, parsley, and garlic until all ingredients are completely incorporated into the beef. Turn out the mixture onto a sheet of waxed paper and shape into an 11-by-9-inch rectangle. Spread 2 cups of the shredded cheese over the meat, leaving a 1-inch border. Starting at the 9-inch side, roll the meat jellyroll-fashion, lifting the waxed paper as you go to help keep the roll firm. Discard the waxed paper and carefully place the meatloaf, seam side down, into the casserole dish.

Bake for 30 minutes. Pour the marinara sauce over the meatloaf and continue baking for 30 minutes. Sprinkle with the remaining cup of cheese and bake an additional 30 minutes. Remove from the oven and let stand for 15 minutes before slicing.


Makes 8 servings