ITALIAN CHEESE-STUFFED MEATLOAF

Italian Cheese-Stuffed Meatloaf image

Cut slices of this juicy meatloaf, intensely flavored with herbs and prepared roasted peppers, to reveal a luscious center of melted cheeses.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 8

Number Of Ingredients 12

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Ingredients

2 eggs
1 1/2 lb lean (at least 80%) ground beef
2 cups soft French bread crumbs
1/2 cup shredded Parmesan cheese (2 oz)
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, minced
1 can (8 oz) pizza sauce
1 1/2 cups shredded provolone cheese (6 oz)
1 jar (7.25 oz) roasted red bell peppers, drained, chopped
1/4 cup chopped ripe olives

Steps:

Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 330, Carbohydrate 11 g, Cholesterol 120 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g