Mozzarella Stuffed Meatloaf

Ingredients

Scaled for your household (6 portions) · original serves 6

• Beef mince1½ lb
• Plain Bread Crumbs1 cup
• Basil1 tsp
• Dried Oregano1 tsp
• Flat-leaf parsley1 tsp
• Salt1¼ tsp
  Original recipe breakdown · used in multiple steps

  • 1 teaspoon salt
  • 1/8 teaspoon salt
• Black Pepper½ tsp
• Milk½ cup
• Worcestershire sauce3 tbsp
  Original recipe breakdown · used in multiple steps

  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon worcestershire sauce
• Mozzarella8 oz
• Ketchup1 cup
• Brown sugar¼ cup
• Red wine vinegar1 tbsp
• Garlic cloves2 tsp
• Pinch Cayenne Pepper1

Method

1. 1

   At this stage, preheat oven to 350℉ (175℃). Lightly grease a 9 x 13-inch (23 x 33-cm) glass baking dish with nonstick cooking spray.

2. 2

   In a roomy mixing bowl, mix together 1 1/2 pounds ground beef, 1 cup plain bread crumbs, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup milk,; then 2 tablespoons Worcestershire sauce. Knead until fully combined.

3. 3

   Divide the meat mixture in half. Shape one half into a loaf base; then place in the prepared baking dish. Lay 8 ounces fresh mozzarella cheese, sliced down the center, leaving a ½-inch border around all sides. Shape the remaining meat mixture into the top half of the loaf. Carefully place over the mozzarella and seal all edges to fully enclose the cheese. This is a free-form loaf—perfection not required.

4. 4

   In a small mixing bowl, whisk together 1 cup ketchup, 1/4 cup brown sugar, 1 tablespoon worcestershire sauce, 1 tablespoon red wine vinegar, 2 teaspoons minced garlic, crushed, 1/8 teaspoon salt,; then 1 pinch cayenne pepper until smooth. Pour half of this mixture over the meatloaf, reserving the remaining half for later.

5. 5

   Bake for about 45 minutes.

6. 6

   Remove meatloaf from the oven; then pour the remaining glaze over the top. Increase oven temperature to 400℉ (200℃). Bake for an additional 15 minutes.

7. 7

   At this stage, let meatloaf rest for 5 to 10 minutes before slicing and serving. Serve hot.