Recipe of the Week

Italian Meatloaf

Prep time: 15 minutes
Cook time: 60-70 minutes
Yield: 6-8

Meatloaf:

• 1 lb ground beef
• 6 oz Italian sausage
• 1 14.5 oz. can stewed tomatoes
• 1 c. bread crumbs
• 1/2 c. chopped onions
• 1/2 c. chopped green peppers
• 1 egg (beaten)

Filling:

• 1/4 c. Parmesan cheese
• 1/2 c. Ricotta cheese
• 1/2 egg (beaten)
• 1 t. Italian Seasoning

Topping:

• 1/4 c. Parmesan
• 2 T. breadcrumbs 
• Fresh or shredded mozzarella (optional)

Directions

Turn oven to 350 degrees and grease a loaf pan.  Finely chop onion and green pepper, set aside.  Beat egg in a small bowl and set aside. Mix ground beef, sausage, stewed tomatoes and bread crumbs.  Stir in the beaten egg and then fold in onion and pepper.  

For the filling, start by beating 1 egg in a small bowl.  Mix together Parmesan cheese, Ricotta cheese, Italian Seasoning and salt and pepper.  Add half of the beaten egg to your filling and mix well.  Add the other half of the beaten egg to the meatloaf mixture.  

Place half of the meatloaf mixture into the loaf pan, patting it down.  Add the filling mixture making an even layer.  Top with remaining meatloaf mixture.

For topping, mix 1/4 c. Parmesan with 2 T. breadcrumbs.  Sprinkle over top of meatloaf.  *Optional~ top with fresh or grated mozzarella.*

To prevent dripping, place loaf pan on cookie sheet and cover with tin foil.  Bake meatloaf at 350 degrees for 60 minutes.  Remove foil and bake until topping is melted and golden brown.         

Note:

I have made this without the filling and it is just as yummy!!!  Topping can also be eliminated if ingredients are not on hand.  This makes superb meatloaf sandwiches the next day!