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Italian Stuffed Meatloaf

September 10, 2010

You may notice this is the first (and only) meatloaf recipe on here. I’m not a huge fan. But this meatloaf has changed my mind! My friend Missy sent me this recipe in an email titled “best meatloaf ever!” And I gotta hand it to her–she may be right. Next time you’re making a spaghetti dinner, serve this meatloaf instead of meatballs and see if you agree.

1 lb. lean ground beef
1/2 cup Italian seasoned breadcrumbs
Fresh ground pepper, to taste
1 Tablespoon dried minced onion
1/2 cup freshly grated parmesan cheese
1 egg
1/4 teaspoon Worcestershire sauce
Dash (or two) Tabasco
1/2 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1 teaspoon dried Italian herbs
1/2 cup tomato sauce


  • Pre heat oven to 350 degrees F.
  • Spray a loaf pan with Pam cooking spray and set aside.
  • In small bowl, mix together breadcrumbs, pepper, minced onion and parmesan cheese. Set aside.
  • In a large bowl, break up beef and make a well in the center.
  • Break egg into well.
  • Add Worcestershire sauce and Tabasco to egg.
  • With a fork, quickly beat egg and sauces together in the well.
  • Using your hands, mix eggs and meat together until well combined. (Wash hands!)
  • Add breadcrumb mixture into meat mixture, and stir until well incorporated.
  • In a separate mixing bowl, combine ricotta cheese, shredded mozzarella and Italian herbs.  Set aside.
  • Divide meat mixture into 2 equal parts.
  • Press 1/2 of meat mixture into bottom of loaf pan.
  • Pressing down with fingers, create a shallow “ditch” down the middle of meat mixture.
  • Spread ricotta mixture into ditch, leaving  1-1/2 inch border of meat all around.
  • Press second 1/2 of meat mixture into loaf pan, pushing down around edges to seal in filling.
  • Bake un-covered 25 minutes.
  • Remove from oven and spread tomato sauce on top of meatloaf.
  • Return to oven and bake additional 15 minutes.
  • Cool 5 minutes, then slice and serve.
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