MOZZARELLA STUFFED MEATLOAF
Flavorful ground beef stuffed with ooey gooey mozzarella cheese. This Mozzarella Stuffed Meatloaf is sure to become an instant family favorite!
Provided by Rachel Farnsworth
Categories Main Dish
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Lightly grease a glass baking pan (9x13) with nonstick cooking spray.
- In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and worcestershire sauce. Knead until combined.
- Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan. Place mozzarella slices down the center, leaving 1/2 inch around the ends and sides. Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so it doesn't need to be perfect.
- In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, salt, and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the remaining half for later.
- Bake in the preheated oven for 45 minutes.
- After 45 minutes, remove from oven and pour the remaining sauce over the loaf. Increase temperature to 400 degrees and bake for an additional 15 minutes.
- Let rest 5 to 10 minutes before serving.
Nutrition Facts : Calories 442 kcal, Carbohydrate 36 g, Protein 36 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 102 mg, Sodium 1337 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
ITALIAN MOZZARELLA-STUFFED MEATLOAF
Our family's favorite meatloaf is stuffed with mozzarella.
Provided by ravenbutterfly
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.
- Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.
- Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 8.7 g, Cholesterol 88.9 mg, Fat 17.1 g, Fiber 1 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 681.7 mg, Sugar 2.4 g
MOZZARELLA MEAT LOAF
My five kids weren't fans of meat loaf until I "dressed up" the usual recipe with pizza toppings. These days, they eat this hearty dinner with their own families. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Combine beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano, mixing lightly but thoroughly. Shape into a loaf and place in a greased 9x5-in. loaf pan. Bake at 350° for 1-1/4 hours or until no pink remains; drain. , Spoon pizza sauce over loaf and top with mozzarella cheese slices. return to oven for 10 minutes or until the cheese is melted. , Meanwhile, if desired, saute green pepper and mushrooms in butter; arrange on top of meat loaf. Sprinkle with parsley if desire.
Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 700mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
SUN-DRIED TOMATO MEATLOAF WITH MOZZARELLA
Take your meatloaf to Italy with the addition of sun-dried tomatoes, mozzarella, parsley and oregano.
Provided by Food Network Kitchen
Time 1h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, breadcrumbs, carrots, mozzarella, sun-dried tomatoes, parsley, oregano, eggs, garlic, onion, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
- Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SPINACH MOZZARELLA MEATLOAF
Just a few easy steps and you're on your way to a meatloaf that will knock your socks off! This isn't your mother's meatloaf!
Provided by TEX-ALI
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
- In a bowl, mix the beef, spinach, bread crumbs, 1 1/2 cups cheese, and eggs. Transfer to the prepared loaf pan.
- Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C). Top with remaining cheese to serve.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 17.4 g, Cholesterol 116.3 mg, Fat 17.1 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 7.2 g, Sodium 590.2 mg, Sugar 1.4 g
GOOEY MOZZARELLA-GARLIC BREAD
Provided by Robin Miller : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Brush olive oil all over bottom half of bread. Sprinkle garlic over oil. Top with cheese and close bread, as if making a sandwich.
- Wrap bread in foil and bake 10 to 15 minutes, until cheese melts.
MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY
Here's what you need: tomato sauce, apple cider vinegar, honey, lean ground turkey, zucchini, yellow onion, garlic cloves, egg, dijon mustard, honey, Sauce, panko bread crumbs, salt, pepper, dried oregano, dried basil, fresh parsley, mozzarella cheese, parsley
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375˚F (190˚C).
- Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
- Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
- Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
- Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
- Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
- Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
- When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
- Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 31 grams, Sugar 17 grams
MOZZARELLA MEATLOAF
Make and share this Mozzarella Meatloaf recipe from Food.com.
Provided by Sassy Cat
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- You can use a combination of ground meats.
- I like a combination of beef, pork and veal.
- Combine ground meats, bread crumbs, egg, onions, salt and oregano with 1/2 cup ketchup in a bowl.
- Mixing well.
- Pat meat mixture flat onto a 9" X 13" piece of waxed paper.
- Sprinkle the meat with cheese, mushrooms, bacon, and parsley.
- Roll, as for a jelly roll, using the waxed paper to help you start to roll.
- Sealing edge and ends.
- Rolling the meat is a little tricky, but if there is a break in the meat just smooth over with your fingers.
- it will still taste great.
- With a little practice you will be a pro.
- Use the waxed paper to transfer the meat loaf to a 9" X 13" pan.
- Place seam side down.
- Bake at 375 degrees for 30 minutes.
- Pour off drippings.
- Spoon remaining ketchup over loaf.
- At this time I like to garnish the meat loaf with sliced black olives, or onion slices and a sprinkling of parsley.
- Or you can place bell pepper slices on the meat.
- Bake for 30 minutes longer.
- Let cool for a few minutes before slicing.
- *Ifyou want a really Italian tasting meat loaf use spaghetti sauce.
MOZZARELLA MEAT LOAF WELLINGTON
I took what I liked from a few different recipes and came up with this cheese-stuffed loaf. I make it for neighbors or friends who are sick or need help. It's a pleaser!
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread crumbs, salt and pepper. Crumble beef over mixture and mix well., On a piece of heavy-duty foil, pat beef mixture into a 12x8-in. rectangle. Sprinkle 1 cup cheese and parsley to within 1 in. of edges. Roll up jelly-roll style, starting with a long side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 1 hour; drain. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake for 14-18 minutes or until a thermometer reads 160° and crust is golden brown. Sprinkle with remaining cheese; bake 1 minute longer. Let stand for 5 minutes., Using two large spatulas, carefully transfer meat loaf to a serving platter. Serve with remaining spaghetti sauce.
Nutrition Facts : Calories 385 calories, Fat 22g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 718mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
MOZZARELLA TOMATO LOAF PROVENCALE
In France, anything that is made in the style of a quick bread is called a "cake" after the British style fruitcake. However, you can have both sweet and savory "cakes." Somehow, in English, calling something that is savory a cake just sounds wrong, so I've decided that "loaf" is a better description. This is wonderful with tomatoes that are fresh from the garden, but it will also be good with those storebought things. It makes a perfect appetizer or light lunch when served with a simple salad.
Provided by Possumgirl Randy
Categories Quick Breads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel and dice the tomatoes. Put them in a pan with the 1 T of oil, the salt and pepper and cook on gentle heat until they are cooked down and most of the liquid is evaporated.
- Cut the mozzarella into cubes and chop the basil, then add those to the tomato mixture.
- In a bowl, beat the eggs together with the rest of the oil, the milk, the flour and the baking powder. Add the gruyere, then the tomato mozzarella mixture.
- Pour into a loaf pan and bake in a 375 degree oven for approximately 45 minutes or until a tester inserted in the center comes out clean.
- Bon Appetit!
Nutrition Facts : Calories 625.3, Fat 30.6, SaturatedFat 10.7, Cholesterol 152.4, Sodium 658.2, Carbohydrate 62.1, Fiber 2.9, Sugar 3.5, Protein 24.5
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