RECIPE: Meatball Meatloaf

cookingrvcAugust 26, 2009

Unfortunately my hormones are flying all over the place making it next to impossible to sleep - so I am making good use by posting some recipes.

The recipe is an old family favorite, but the 'meatloaf' application is new. I've made this a few times now and we quite enjoy it.

Last time I put a layer of mozzarella in it as someone suggested. Mom always did that with her regular meatloaf, adding American cheese in the center. I top it with a mixture of tomato sauce and brown sugar. Dh likes it but I could do without it.



Meatball Meatloaf

Note: This makes a very large meatloaf. Lots for leftovers!

3 lbs. Chopped meat

14 Slices white bread

1 1/4 C Grated romano cheese

3 Eggs, Add a 4th egg if mixture is

too dry

1/4 C Garlic Powder, or 3-4 cloves

garlic, minced

2 T Fresh-ground pepper

1/3 C Parsley - dry or fresh

8 oz. sliced mozzarella

1/2 C. Tomato sauce

1/4 C. Brown sugar

Grate bread leaving some pieces as large as a quarter (grate manually and allow some larger pieces).

Mix first 7 ingredients together (Chopped meat

thru Parsley) using hands.

On a silpat-lined baking sheet (or not) shape two thirds of the mixture into a rectangle with 2.5-inch sides. Leaving a 1" margin, layer the mozzarella. Add the remaining meat mixture over the mozzarella. Work the sides of the loaf to compact it.

Mix the tomato sauce and brown sugar and slather over top.

Bake at 350 for 1 hour.

Thank you for reporting this comment. Undo

This looks good, Sue! I've never made a meatloaf with cheese in the middle, but its always been on my meatloaf "to do" list :) (And I'm with your DH, I'll put the tomato/sugar mixture on top)

    Bookmark   September 8, 2009 at 3:03PM
Sign Up to comment
More Discussions
RECIPE: Oven Canned Tomatoes
Since 1974 I've used this recipe to process/can my...
RECIPE: anise liquid ..?
In making biscochitos, I find the anise seed is not...
RECIPE: Onion Soup What to mix with Guyere cheese
I'm planning to make my French Onion Soup for a number...
RECIPE: Poached salmon
Planning this years New Years Eve dinner and would...
RECIPE: Canning Recipe procedure
This may sound dumb but how tight should the lid on...
Sponsored Products
Anolon Nouvelle Copper Hard-Anodized Non-Stick 4-qt. Risotto Pan and Beechwood S
$69.99 | Hayneedle
Anolon Advanced 14 Inch Covered Wok - 81987
$79.99 | Hayneedle
Waffle Cone Maker
$59.50 | FRONTGATE
Emile Henry Ceramic 2.5 qt. Cassoulet Pot with Lid - 614573
$125.00 | Hayneedle
Mirro 92122A 22 Quart Aluminum Pressure Cooker Canner - 92122A
$99.99 | Hayneedle
KitchenAid Pro Line Series Stand Mixer
$549.99 | FRONTGATE
Stiffel N7932-N2410 28H in. Desk Lamp - DL-N7932-N2410-AOB
$261.80 | Hayneedle
Emile Henry Ceramic 10.75 x 7.2 1 qt. Gratin Dish - 339008
$42.00 | Hayneedle
© 2015 Houzz Inc. Houzz® The new way to design your home™