stuffed meatloaf:
1 lb ground beef
1 lb ground pork
1 red bell pepper, chopped finely
1 small red onion, minced
1 cup Italian breadcrumbs
2 large eggs
1 tbsp mayonnaise
2 tbsp tomato paste
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp ground black pepper
1 heaping cup fresh spinach
6 oz fresh mozzarella, shredded
6 pieces prosciutto
tomato GLAZE:
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp granulated sugar
1 tsp Italian seasoning
DIRECTIONS:
Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together all of the ingredients except for the spinach, mozzarella, and prosciutto.
On the parchment paper lined baking sheet, spread the meat mixture into a 10x14 inch rectangle. Spread the meat and add a layer of proscuitto. Then spread the spinach and then the mozzarella. Using the parchment to help guide the loaf, begin to roll the meatloaf up like a jelly roll, starting with one of the shorter ends. Continue to roll until it comes together and press together any open holes and pinch the ends closed. It does not have to be perfect when first rolling; you can fix any mistakes once it is all put together.
Spinkle with more salt and pepper, if desired.
Bake in the oven for 50 minutes or until the meat registers 155° F
In a small dish, whisk together the tomato paste, Worcestershire sauce, sugar, and Italian seasoning. Brush the top of the meatloaf with the glaze. Bake for another 10 minutes.
Allow the meatloaf to rest for at least 15 minutes before slicing and serving.
Try it.
