When you think about Italian cuisine meatloaf probably does not come to your mind at all. However, the Romans are credited with being the first to mix chopped meat with filler (and wine) back in the 5th century. Thus, the argument could be made that they are responsible for the later development of meatloaf.
The classic American meatloaf is one of the ultimate comfort foods, but it is also very adaptable to fit your food mood. It only takes changing a few ingredients to give it a more international flair. Want a German flavor? Try the Sauerbraten(ish) meatloaf. What an Italian flavor? Try this Stuffed Italian meatloaf.
Although you can leave the cheese “stuffing” out for a lower fat/calorie version, I must admit that it is my favorite part. You need to use good quality cheese that does not have too much water, thus fresh mozzarella is not a good choice. Instead, opt for a block of low-moisture cheese. I prefer to use whole over partially skim as well. The whole has more fat by a couple of grams a serving, 1o % v. 9% total recommended daily allowance of total fat and 19% v. 18% recommended daily allowance of saturated fat. However, I think it melts better and has a much better flavor. Whatever type of mozzarella you choose, just do not use pre-shredded cheese. The bagged shredded cheese contains starchy additives to the cheese shreds so they do not totally clump together, but it also affects how the cheese melts and perhaps its taste.
Stuffed Italian Meatloaf
Ingredients
- 1 1/2 lb. ground beef
- 1/2 lb. ground veal (or more ground beef)
- 1/2 lb. Italian sausage (out of casing)*
- 1/2 lb. ground pork*
- 1 to 1 1/2 c. pasta or pizza sauce**
- 1 c. oatmeal (or bread/cracker crumbs)
- 1/4 c. dried diced or minced onion
- 2 Tbsp. Italian seasoning mix
- 2 tsp. salt
- 2 eggs
- mozzarella cheese, good quality
Instructions
- Preheat oven
- Combine meats, 3/4 to 1 c.sauce, oatmeal,onion, Italian seasoning,salt, and eggs in a large bowl.
- Mix by hand until all ingredients are thouroughly intergrated.
- Divide the mixture for two smaller loaves.
- Slice mozzerella into desired thickness/size pieces.
- Flatten out the meat mixture for one loaf into a rectanglular shape and place the cheese slices in row across the center. Leave an inch or two at each side of the rectangle so the cheese does not run out as it melts.
- Form into a loaf shape keeping the cheese in the center.
- Place in half of a lightly greased/sprayed 9 X 13 baking pan.
- Repeat with the other half of the meat mixture.
- Top both loaves with desired amount of remaining sauce.
- Bake approximately 1 to 1 1/4 hours until the meat reaches an internal temperature of 165 degrees F.
- Let rest for 10 to 15 minutes before slicing.
Notes
* You can use just 1 lb. of ground pork if preferred. Conversly, you can use just Italian sausage, but you will probably want to use only 3/4 lb. as the sausage flavor is more bold.
**The sauce you use can be commercially jarred or homemade, but it should be rather thick. A very thin sauce may make the meat mixture too loose to hold in the melting cheese.
You can make this as one large loaf, but you will need to increase the bake time.
