Jake’s Stuffed Meatloaf Recipe
It’s The Macho Meatloaf
Feeding my kids is one of my favorite things, and when I make a recipe that they ask for over and over, I feel like I’ve hit the lottery. This stuffed meatloaf recipe is my Jake’s favorite!
Monday night, Jake came over to celebrate Mother’s Day. He brought me a beautiful plant, and we had a fantastic time.
Jake started his job working with troubled teens–he’s a Wilderness Counselor or something cool like that!
He’s my first-born and his smile; it’s MEGA Movie Star! He grew up and well, this mom misses him!
I made meatloaf, per Jake’s request. It’s one of my trademark recipes.
Be warned; this is not your ordinary meatloaf! It is jam-packed with deliciousness–cheese and spinach and topped with marinara!
Jake’s Stuffed Meatloaf Recipe Ingredients:
Meat Loaf:
2 T Olive Oil
2 Cups finely chopped onion
2 T garlic, minced
1 Cup fresh bread crumbs*
1/2 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
3/4 tsp. salt
8 oz. provolone cheese, cut into 3×1/2″ strips
Jake’s Stuffed Meatloaf Recipe Directions:
1.) Heat oven to 350 degrees. Heat 2 T oil in a medium pan over medium heat until hot. Cook onions for 4-minutes or until soft. Add 2 T garlic; cook 30-seconds. Place in large bowl; cool.
2.) Combine breadcrumbs and milk in small bowl; let stand 15-minutes. Squeeze and discard excess milk from bread. Add bread and all remaining meatloaf ingredients except provolone cheese. Gently combine until well blended.
3.) Form half of the mixture into a 4.5-inch rectangle on a large rimmed baking sheet. Arrange provolone cheese lengthwise down center of the meat, leaving a 1-inch border on edges. Cover with remaining meat mixture, making sure edges are well-sealed. Plump up loaf with your hands.
4.) Bake 1 hour- 1 hour 15 minutes or until internal temperature reaches 160 degrees. Let stand 10 minutes before slicing.
Stuffed Meatloaf Sauce:
2 T olive oil
1/4 cup chopped carrots
1/4 cup chopped celery
1/4 cup minced shallots
1 tsp garlic, minced
1 (14.5 oz) can Italian seasoned, diced tomatoes
1/3 cup water
1 tsp chopped, fresh rosemary
1/4 tsp salt
1/4 tsp. pepper
1.) Heat 2 T oil in med. saucepan over medium heat until hot. Cook carrot, celery, shallots and 1 tsp garlic, covered, 6-10 minutes or until softened, stirring occasionally. Add tomatoes and water; reduce heat to low. Simmer, uncovered 10 minutes. Stir in 1 tsp rosemary and 1/4 tsp each of salt and pepper, cook 5 minutes. Puree in blender or food processor, adding extra water if too thick. Serve warm over meatloaf.
*One bread slice yields about 3/4 cup of crumbs.
#Recipe: Stuffed Meat Loaf
Yield:
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*
- 1/2 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
- 3/4 tsp. salt
- 8 oz. provolone cheese, cut into 3x1/2" strips
Sauce:
- 2 T olive oil
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- 1/4 cup minced shallots
- 1 tsp garlic, minced
- 1 (14.5 oz) can Italian seasoned, diced tomatoes
- 1/3 cup water
- 1 tsp chopped, fresh rosemary
- 1/4 tsp salt
- 1/4 tsp. pepper
Instructions
- Meatloaf instructions:
- Heat oven to 350 degrees.
- Heat 2 T oil in medium pan over medium heat until hot.
- Cook onions 4-minutes or until soft.
- Add 2 T garlic; cook 30-seconds.
- Combine breadcrumbs and milk in small bowl; let stand 15-minutes.
- Squeeze and discard excess milk from bread.
- Add bread and all remaining meatloaf ingredients except provolone cheese.
- Gently combine until well blended.
- Form half of the mixture into a 14.5-inch rectangle on a large rimmed baking sheet.
- Arrange provolone cheese lengthwise down center of the meat, leaving a 1-inch border on edges.
- Cover with remaining meat mixture, making sure edges are well-sealed.
- Plump up loaf with your hands.
- Bake 1 hour- 1 hour 15 minutes or until internal temperature reaches 160 degrees. Let stand 10 minutes before slicing.
- Sauce Instructions:
- ) Heat 2 T oil in med. saucepan over medium heat until hot.
- )Cook carrot, celery, shallots and 1 tsp garlic, covered, 6-10 minutes or until softened, stirring occasionally.
- ) Add tomatoes and water; reduce heat to low.
- ) Simmer, uncovered 10 minutes.
- ) Stir in 1 tsp rosemary and 1/4 tsp each of salt and pepper, cook 5 minutes.
- ) Puree in blender or food processor, adding extra water if too thick.
- Serve warm over meatloaf.
- *One bread slice yields about 3/4 cup of crumbs.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 895Total Fat: 60gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 214mgSodium: 1777mgCarbohydrates: 32gFiber: 4gSugar: 9gProtein: 57g
The Nutritional Information may not be accurate.