I have made dozens of meatloaf recipes and most of the time it comes out like a lump of lead! It was embarrassing sometimes! I think I am a really good chef make great dishes, but meatloaf has never been one of my best…until last night!
Big John loves stuffed meatloaf. I have made it many times and I have never been happy with the results. I have stuffed them with hard boiled eggs, pignoli nuts, raisins and more, but I would not share those recipes with you. However, this stuffed meatloaf is definitely on my list of recipes I would repeat.
- 1 lb. Ground Beef (Pastured Raised and Antibiotic Free)
- 1/2 Cup Panko Bread Crumbs
- 6 eggs
- 1 cup Pecorino Romano Cheese
- 3 oz. prosciutto
- 3 oz. Fresh Mozzarella
- 4 medium Red Potatoes
- Extra Virgin Olive Oil
- Salt and Black Pepper
- Fresh flat leaf parsley
- 6 cloves garlic minced
- 1 jar Marina’s Tomato Sauce
- 1 Large Onion
- Preheat the oven to 450 degrees. Slice the potatoes in wedges and put aside.
- Prepare the tomato sauce: Add 3 tbs of the EVOO and the sliced onion. Saute the onion until it becomes translucent and add the jar of tomato sauce. Let it cook for about 15 minutes and set aside.
- In a large bowl add the ground pork and beef, minced garlic, bread crumbs, Romano Cheese, eggs, 3 tbs of EVOO and 5 tbs of the Tomato sauce. Mix everything together very well.The meat mixture will be very loose.
- In a large roasting pan, put a thin layer of tomato sauce. Place the meat mixture to the pan and spread it long way and make a long valley in the center.
- Lay the prosciutto slices, followed by the sticks of mozzarella and several springs of parsley.
- Take the meat mixture and fold it over the center of the stuffing covering the prosciutto and mozzarella.
- Add the potato wedge. Ladle the remainder of the tomato sauce over the meatloaf and add a generous sprinkle of the romano cheese over the meatloaf and the potatoes.
- Bake for 1 hour at 450 degrees. Serve with a tossed green salad. Enjoy!