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Italian Stuffed Gourmet Meatloaf

Laurie
This is a wonderful dish for a hearty dinner or the next day in a sandwich with spicy ketchup, tomato, and lettuce…a true winner!
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Ingredients
  

  • 1 lb. Hot Italian Sausage – not in casings
  • 1 lb. Ground Chuck
  • 1 Medium Onion – finely chopped
  • 3 Cloves Garlic – finely minced
  • 1 ¼ C. Dry Bread Crumbs*
  • 1 C. Italian Parsley – chopped
  • 2 Large Eggs – beaten
  • ½ C. Tomato Sauce
  • ½ C. Dry Red Wine
  • 1 tsp. Oregano – dried
  • 1 tsp. Kosher Salt
  • 1 tsp. Freshly Ground Black Pepper
  • 2 C. Fresh Spinach – roughly chopped
  • 4 Oz. Sun-Dried Tomatoes – packed in oil and cut into small silvers
  • ½ C. Kalamata olives – chopped
  • 1 Lb. Mozzarella Cheese – shredded

Instructions
 

  • In a large bowl, combine the sausage, ground chuck, onion, garlic, bread crumbs, parsley, eggs, tomato sauce, wine, oregano, salt, and pepper. With your hands, combine the mixture until blended. Do not over-mix because this can cause the meatloaf to dry out.
  • Spread the meat mixture onto a 12x15-inch rectangle on a large sheet of waxed paper. Spread the spinach on the rectangle, leaving the edges uncovered—top with the tomatoes and olives: layer ¾ of the cheese over the filling.
  • Roll the meatloaf to enclose the filling, using the waxed paper to begin the roll. Remove the waxed paper and press the edges to seal. Place seam side down in a foil-lined baking pan.
  • Bake at 350 degrees for 1 hour or until cooked through. Top with the remaining cheese. Bake just until the cheese melts. Serve hot or cold.
  • Serves 8

Notes

Notes:
* I prefer Panko-style breadcrumbs because of their course yet light texture.
* Smoked Sun-Dried Tomatoes can be found in the tomato section or sometimes in the produce section.
This dish pairs wonderfully with Stuffed Red Potatoes with Basil Pesto and Balsamic Grilled Asparagus with Goat Cheese. Both recipes can be found in Laurie Bakke’s Cookbook, which is for sale on her website www.lauriebakkeskitchen.com . Check it out!
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