Sunday, April 3, 2011

Rolled and Stuffed Italian Meat Loaf

I mentioned this recipe last week, when I posted a few Italian foods.  This was a mixture of a few recipes and after adding other ingredients it turned into an Italian-style rolled meat loaf.  It was very good, though I don't like meatloaf much at all.  My family liked it and that's what mattered!
In large mixing bowl, combine:
2 1/2 pounds ground beef
2 eggs
1 package thick and zesty spaghetti sauce mix (a powder)
2 teaspoons minced garlic
1 cup Mozzerella cheese, shredded
Line sheet cake pan with waxed paper.  Pat meat mixture into pan.
Top with 1 - 1 1/2 cups shredded Mozzerella cheese.
Top with desired amount of pepperoni.
 Top with desired amount of Canadian bacon.
 Sprinkle with Parmesan cheese, as desired.
Carefully begin to roll meatloaf mixture, beginning with smaller end.
Use waxed paper to help with rolling.
 Continue until entire meat layers are rolled.
It was a little harder than I thought it would be because of the thickness of the extra ingredients. 
We're almost done!
Yippee!  That way hard (not really)!! :)
Seal edges to prevent extra toppings from escaping!
Bake for 75 minutes at 350 degrees.
You can tell mine split.  I'm not sure why.  Maybe the meat wasn't even in that spot?  Maybe too thick in that
area?  At that point, I used two large spatualas and transferred the meat to a casserole dish.  This got rid of the excess fat.
Cover meat loaf roll with a bottle of pizza sauce.  See?  It covered up the split!  No problem at all!
Bake 15 more minutes at 350 degrees.  Remove from oven.  Allow to sit out for about 10 minutes before serving to help keep roll "rolled" :).  Enjoy!
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