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Jake’s Stuffed Meatloaf Recipe

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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!
stuffed meatloaf recipe
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 medium pan over medium heat until hot. Cook onions 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
Author: Julee
Serves: 6 man-sized servings
Ingredients
  • [b]Meat Loaf:[/b]
  • 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
  • [b]Sauce:[/b]
  • 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
  1. [b]Meatloaf instructions:[/b]
  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. [b]Sauce Instructions:[/b]
  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 1/4 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 3/4 cup of crumbs.
6-Man-sized Servings
Per Serving: 740 calories, 52 g. fat (21 g. saturated fat), 47.5 g protein, 22 g carbohydrates, 205 mg. cholesterol, 1925 mg sodium, 4.5 g fiber

 

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