Italian Meatloaf With Ground Beef Ground Sausage With Mozzarella Provolone Rolled Inside

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This Italian Blimp Meatloaf is made with Italian sausage and ground beef and stuffed with a layer of spinach and provolone cheese. Corn and carmine bell pepper add colour, texture and flavor to this unique meatloaf.

From exterior appearances, this meatloaf may seem like many others you've tried. But, cut into it and you'll chop-chop detect out what sets information technology autonomously. It'south stuffed with a layer of gooey, melted provolone cheese and spinach. And, it doesn't end at that place. The meatloaf mixture that surrounds the filling is fabricated with a flavorful Italian sausage and ground beefiness mixture that's dotted with xanthous corn and cherry bong pepper.

This Italian Stuffed Meatloaf is deliciously unlike from your average, run of the factory meatloaf.

The color from the corn and scarlet bell pepper and that cheese oozing out from the center makes this Italian Stuffed Meatloaf pretty darned irresistible. Add some mashed potatoes for a new twist on a purely one-time fashioned, comforting family unit meal.

Ingredient Notes

• Sausage – Yous can use either uncooked mild Italian link sausage or ground Italian sausage.
• Ground beef – For a slightly different flavor profile, try ground turkey.
• Chili sauce – This flavorful condiment is in the meatloaf mixture and also works equally a glaze. Chili sauce is similar to ketchup but a lilliputian more robust and a bit spicy. You tin substitute either pizza sauce or marinara sauce for a slightly different but succulent flavor.
• Water
• Old fashioned oats – Also known as rolled oats. You don't want instant or quick cooking oats for this recipe.
• Egg
• Chili pulverisation
• Worcestershire sauce
• Red bell pepper
• Yellow onion
• Frozen corn – Thawed and drained.
• Fresh babe spinach
• Sliced provolone cheese

How to Make Italian Blimp Meatloaf

1. Combine ½ cup of the chili sauce with the water. Add together the oats, egg, chili powder, Worcestershire, and mix well.
2. Remove the Italian sausage from the casings and add it to the bowl forth with the footing beef or turkey.
3. Add together the bell pepper, onion and corn.
4. Mix until the veggies are well incorporated.

Assemble and Bake the Stuffed Meatloaf

1. Coat a 9- x 5-inch loaf pan with nonstick cooking spray and press half of the meat mixture into the lesser. Create a shallow indent in the meat allowing the edges to rising forth the border of the pan.
2. Layer one-half of the provolone in the center of the meatloaf, staying nigh ½-inch inch away from the edges.
3. Add the spinach leaves and meridian them with the remaining provolone cheese.
4. Cover the filling completely with the remaining half of the meat mixture forming a domed elevation and sealing the edges.

Broil and Coat the Stuffed Meatloaf

1. Bake uncovered for 50 minutes. Remove the pan from the oven and advisedly drain off as much grease every bit possible. Spread the remaining ¼ loving cup chili sauce over the elevation of the loaf and broil for an additional 10 to 15 minutes or until a meat thermometer inserted in the center of the loaf registers 165 degrees F.
2. Allow the meatloaf to rest for nigh 10 minutes before slicing.

Storage Tips

• Refrigerating Leftover Meatloaf – Transfer leftovers to an airtight container and refrigerate for upward to 3 to four days.
• Freezing Leftover Meatloaf – Wrap the completely cooled meatloaf with a layer of plastic wrap to help prevent freezer fire and then place it in a freezer-safety plastic storage handbag. Freeze for upwards to 3 to 4 months.

How to Utilise Leftover Meatloaf

There'south something about meatloaf that makes it taste fifty-fifty ameliorate after refrigerating it overnight. After chilling, it sets up fifty-fifty more and will slice nicely for sandwiches.

• Try reheating sliced meatloaf in a skillet coated with nonstick cooking spray and add to sandwiches or just to consume on its own.
• This Italian Stuffed Meatloaf is succulent broken into pieces and served over rice for an piece of cake second meal.

Serving Suggestions

• Buttermilk Mashed Potatoes
• Unproblematic Italian Salad
• Twice Broiled Potatoes
• Stovetop Macaroni and Cheese
• Pesto Greenish Beans

More Meatloaf Recipes Yous'll Love

For another cheese in the centre meatloaf, check out my Tex-Mex Cheese Stuffed Meatloaf. For a lighter merely seriously delicious meatloaf, endeavor my Turkey Meatloaf with BBQ Coat from my second website, Wholesome Made Piece of cake. Information technology's a regular on our menu here. Or, for a fun twist, give Mini BBQ Meatloaves a endeavor.

Italian Stuffed Meatloaf

This Italian Stuffed Meatloaf is made with Italian sausage and ground beef and stuffed with a layer of spinach and provolone cheese. Corn and reddish bell pepper add colour, texture and flavour to this unique meatloaf.

Course: Chief Class

Cuisine: American, Italian

Keyword: italian stuffed meatloaf

Prep Time: 15 minutes

Cook Fourth dimension: one hour v minutes

Full Fourth dimension: 1 hr 20 minutes

• nineteen ounces uncooked mild Italian link sausage, casings removed (or 16 ounces footing Italian sausage)
• 1 pound ground beefiness or turkey
• ¾ cup chili sauce, pizza sauce or marinara, divided
• ¼ cup water
• ¾ cup old fashioned oats
• 1 egg, lightly browbeaten
• one tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 1 loving cup diced red bong pepper
• ane cup diced xanthous onion
• 1 cup frozen corn
• one cup fresh baby spinach leaves
• three slices Provolone cheese

• Preheat the oven to 350 degrees F. Lightly grease a 9-ten 5-inch loaf pan with nonstick cooking spray.

• In a large bowl, combine ½ cup of the chili sauce with the water. Add together the oats, egg, chili pulverisation, Worcestershire, and mix well. Remove the sausage from the casings, if needed and add it to the basin forth with the ground beefiness or turkey. Add the bell pepper, onion and corn and mix well. Split up the meat mixture in half. Press one-half of the meat mixture into the prepared loaf pan.

• Create a shallow indent in the meat allowing the edges to rising forth the edge of the pan. Layer half the provolone on top of the meat forth the center, staying nigh ½-inch inch away from the edges. Add the spinach leaves and remaining provolone. Cover completely with the second half of the meat mixture forming a domed top and sealing the edges.

• Bake uncovered for 50 minutes. Remove the pan from the oven and carefully bleed off equally much grease as possible. Spread the remaining ¼ loving cup chili sauce over the top of the loaf and bake for an additional 10 to 15 minutes or until a meat thermometer inserted in the centre of the loaf registers 165 degrees F. Allow the loaf to rest for five to 10 minutes before slicing.

Calories: 537 kcal · Carbohydrates: 21 grand · Protein: 33 g · Fatty: 36 g · Saturated Fat: fourteen g · Polyunsaturated Fat: four grand · Monounsaturated Fat: xv grand · Trans Fatty: one g · Cholesterol: 140 mg · Sodium: 915 mg · Potassium: 844 mg · Fiber: 4 yard · Carbohydrate: iv grand · Vitamin A: 1901 IU · Vitamin C: 41 mg · Calcium: 130 mg · Iron: iv mg

Nutrition data is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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Adapted from Johnsonville

berrywility.blogspot.com

Source: https://www.fromvalerieskitchen.com/italian-stuffed-meatloaf/

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