Italian-Style Stuffed Meatloaf
Ingredients
1 ½ lbs.
Kowalski's All Natural Black Angus 85% Lean Ground Beef
1 cup
Italian seasoned dry breadcrumbs
½ cup
milk
1
egg, beaten
1 clove
garlic, minced
1 tbsp.
snipped fresh rosemary
1 ¼ tsp.
freshly ground Kowalski's Black Peppercorns
1 oz. (2 slices)
thin sliced prosciutto
1 ball
Kowalski's Fresh Mozzarella Cheese, sliced
½ cup
julienne-cut sun-dried tomatoes in olive oil and herbs, drained
¼ cup
chopped fresh basil
24 oz. jar
Kowalski's Traditional Tomato Basil Pasta Sauce, warmed, divided
Directions
- Preheat oven to 350°.
- In a large mixing bowl, thoroughly combine ground beef, breadcrumbs, milk, egg, garlic, rosemary, salt and pepper.
- On a sheet of parchment paper, form meatloaf mixture into an 8x10" rectangle, making sure it is the same thickness throughout.
- Arrange prosciutto slices down the center of the meatloaf; top with mozzarella slices, tomatoes and fresh basil.
- Starting with the edge closest to you, lift up the parchment paper and use it to roll meat around fillings (be careful not to roll paper into the meatloaf). Pull the opposite edge of the parchment paper up over the filling; press to seal.
- Arrange meatloaf seam-side down on a broiler pan. Bake in preheated oven for 45 min.
- Spoon 1 cup pasta sauce over meatloaf; continue baking until heated through (10-15 min.).
- Slice meatloaf; arrange on individual plates with additional warm sauce for serving.
