ITALIAN STUFFED MEATLOAF
From the kitchen of Rose Ann Sicari (IAC member since 7/2014)
Rose Ann says: Here is my recipe for Italian Stuffed Meatloaf. My family loves this dish and I have been making it for over 30 years! It is always a request now when they come to visit!
The great thing about this recipe is that you can change it up to make it a bit healthier. For example, switch out the beef with ground turkey or you can use part skim cheese. You can use turkey bacon instead of the prosciutto/salami. You can also use almond milk or soy milk instead of regular milk for the bread soaking, and you can use gluten free bread also.
I usually serve mashed potatoes and a salad with this meal.
I hope everyone will try it and enjoy it as much as we do.
I find this recipe can accommodate most dietary restrictions.
1 1/2 lbs ground beef
2 slices crumbled bread without crusts, soaked in 1/4 cup milk
3 Tbs grated pecorino Romano cheese
dash of marjoram
1 Tbs minced fresh parsley or tsp dry
1 small onion chopped
salt & pepper to taste
2 hard boiled eggs
2 strips prosciutto or salami or cooked bacon
5 strips of provolone cheese or mozzarella or muenster cheese
4-6 oz of tomato sauce
In a large bowl combine the first 8 ingredients and divide in half.
In a shallow 7x11 greased with olive oil baking pan mold the first half of the meat mixture into an oval shape place in pan and flatten slightly then arrange the stuffing ingredients over the meat mixture. Place the other half of the meat on top and press edges down.
Bake in preheated oven for about 30 – 35 minutes at 375 or until brown, then remove top with the sauce and sprinkle some grated cheese on top back into oven for another 5-10 minutes or until well heated