Mozzarella Stuffed Meatloaf

from Kat4life

Begin with 1 1/2 lbs of raw ground meat prepared as for meatloaf using whatever meatloaf recipe you prefer.

Stuffing
1/3 cup wine tomato sauce  (recipe below)
1 1/2 cups shredded mozzarella cheese
1 6oz can of sliced mushrooms, drained (I prefer fresh so I sauté sliced mushrooms in butter and sherry, then drain before adding to meatloaf.

Cut 2 pieces of waxed paper 15” long. Preheat oven to 350F.

After meatloaf recipe is prepared, place the mixture in the center of one rectangle and cover with the second sheet of waxed paper.

With a rolling pin, press meat into a 13” x 9” rectangle then remove top sheet of wax paper.

Sprinkle the meat with the cheese and mushrooms then top with tomato sauce (except for edges of meat mixture).

Roll up meat, jellyroll fashion, starting at narrow end. (Use the wax paper to help roll). Secure each end then place meatloaf seam down in a loaf pan.

Bake at 350F for 30 minutes. Drain off fat and return to oven for 30 additional minutes.

Wine Tomato Sauce
2/3 cup Syrah or any good red wine (the alcohol is boiled off)
1 8oz can tomato sauce
2 Tb Lemon juice1 to 2 Tb packed brown sugar (to taste)

1 clove crushed garlic

1 tsp chopped fresh or freeze dried oregano or ¼ tsp dried oregano

In a small saucepan, combine all ingredients

Bring to a boil over high heat, stirring

Reduce heat and simmer gently, uncovered until sauce is thickened (15 to 20 minutes).

Use 1/3 cup of recipe for meatloaf filling and put the rest on the table in a bowl to serve with the meatloaf. (About 1 Tb per slice is perfect).

 

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