#Recipe: Stuffed Meat Loaf
 
 
Author:
Serves: 6 man-sized servings
Ingredients
  • Meat Loaf:
  • 2 T Olive Oil
  • 2 Cups finely chopped onion
  • 2 T garlic, minced
  • 1 Cup fresh bread crumbs*
  • ½ Cup Milk
  • 1 pound 80% lean ground beef
  • 1 pound mild bulk Italian Sausage
  • 2 (10 oz.) packages frozen, chopped spinach
  • 2 eggs, beaten
  • 1 cup grated Romano Cheese
  • 2 tsp. chopped, fresh rosemary
  • 1 tsp pepper
  • ¾ tsp. salt
  • 8 oz. provolone cheese, cut into 3x1/2" strips
  • Sauce:
  • 2 T olive oil
  • ¼ cup chopped carrot
  • ¼ cup chopped celery
  • ¼ cup minced shallots
  • 1 tsp garlic, minced
  • 1 (14.5 oz) can Italian seasoned, diced tomatoes
  • ⅓ cup water
  • 1 tsp chopped, fresh rosemary
  • ¼ tsp salt
  • ¼ tsp. pepper
Directions
  1. Meatloaf instructions:
  2. Heat oven to 350 degrees.
  3. Heat 2 T oil in medium pan over medium heat until hot.
  4. Cook onions 4-minutes or until soft.
  5. Add 2 T garlic; cook 30-seconds.
  6. Combine breadcrumbs and milk in small bowl; let stand 15-minutes.
  7. Squeeze and discard excess milk from bread.
  8. Add bread and all remaining meatloaf ingredients except provolone cheese.
  9. Gently combine until well blended.
  10. Form half of the mixture into a 14.5-inch rectangle on a large rimmed baking sheet.
  11. Arrange provolone cheese lengthwise down center of the meat, leaving a 1-inch border on edges.
  12. Cover with remaining meat mixture, making sure edges are well-sealed.
  13. Plump up loaf with your hands.
  14. Bake 1 hour- 1 hour 15 minutes or until internal temperature reaches 160 degrees. Let stand 10 minutes before slicing.
  15. Sauce Instructions:
  16. ) Heat 2 T oil in med. saucepan over medium heat until hot.
  17. )Cook carrot, celery, shallots and 1 tsp garlic, covered, 6-10 minutes or until softened, stirring occasionally.
  18. ) Add tomatoes and water; reduce heat to low.
  19. ) Simmer, uncovered 10 minutes.
  20. ) Stir in 1 tsp rosemary and ¼ tsp each of salt and pepper, cook 5 minutes.
  21. ) Puree in blender or food processor, adding extra water if too thick.
  22. Serve warm over meatloaf.
  23. *One bread slice yields about ¾ cup of crumbs.
Recipe by Mommy's Memorandum at https://mommysmemorandum.com/recipe-jakes-stuffed-meat-loaf-2/