Stuffed Italian Meatloaf
Today was Lolo Peak Brewing Company‘s first brew day! The first beer is LouLou Amber Ale after Lawrence (nicknamed Lolo by Salish) who hunted the mountains of Bitterroot Range. I had Radd (Ambassador) and Paul (head brewer) over for dinner, since I figured, a home cooked meal is a good reward for a hard day’s work…on a Sunday. The recipe makes for a huge meatloaf, but the two boys polished it up. Either they were really hungry or the meatloaf was out of this world!….or both. Of course, I made it gluten-free, and I am pretty sure oatmeal makes for a hardier meatloaf than bread.
Ingredients (serves 4):
- 1 large onion, diced
- 3 large garlic cloves, minced
- 1.5 lb ground beef
- 2 cups soft bread crumbs OR 1.5 cup quick oatmeal (gluten-free)
- 2 eggs
- 1/2 cup fresh basil, chopped
- 2 Tbs fresh parsely, chopped
- 4 Tbs tomato paste dissolved in 1 cup warm water
- Salt & pepper to taste
- 1.5 cups (~ 6 oz) shredded mozzarella cheese ( OR provolone)
- 1/2 cup roasted red bell peppers, chopped (fresh or canned)
- 1/4 cup mushrooms or olives (chopped)
Time~ Prep: 1 hr Cook 1 hr Instructions:
- In a med. pan, saute the diced onion in enough oil/butter ’till translucent (~5-10 min). Add the minced garlic and cook longer (~1 min). Set aside.
- Roast your red peppers, if using fresh.
- In a large bowl, beat the eggs and add the oatmeal, diluted tomato paste, herbs, salt & pepper and the sauteed onion and garlic. Mix well.
- Add the meat and knead with your hands. Don’t over do it. Set aside.
- Heat oven to 375°F. Line a baking pan/loaf (15x10x1-inch) with foil and grease.
- On large sheet of aluminum foil, with your hands flatten out the beef mixture into 12×10 inch rectangle.
- Top evenly in 3 rows of mozzarella cheese roasted pepper, chopped olives or mushrooms within 1/2 inch of edges.
- Starting with the shorter 10-inch side, roll up the meat with the help of the foil. Press seams to seal. Press shut the butt ends as well. Place seam side down in pan.
- Bake for 40 minutes. Meanwhile prepare marinara (25 min).
- Remove from oven; spoon 1/3 of the marina over.
- Return to oven; bake for 15- 20 minutes longer or ’til loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.
- Broil on high for a minute or two for a crispier crust.
- Serve with mariana to the side.