Mozzarella Stuffed Meatloaf
I was looking for something cozy and traditional for this rainy day in Tennessee and I thought what could be better than meatloaf! I know that meatloaf can sound kind of dissatisfying when you initially think about it, but it was super tasty! Don't knock it till you try it!
Ingredients for the Meatloaf (makes 2 loaves):
2 lbs Lean Ground Buffalo Meat (I used this because it has less fat, but feel free to get creative with your meat choice; beef and turkey will work just fine)
2 packets of Lipton Onion Soup Mix
1/2 Cup Gluten Free Bread Crumbs or Almond Flour
1 Tbsp Dried Oregano
1 Tbsp Dried Basil
1 Tbsp Dried Parsley
1 Tsp Salt
1/2 Tsp Pepper
4 Tbsp Worcestershire Sauce
2 Cups Fresh Mozzarella
1/2 Cup Ketchup
1 Tbsp Garlic Powder
Ingredients for the Sauce:
1 Cup Ketchup
1/8 Cup Brown Sugar
2 Tbsp Worcestershire Sauce
2 Tbsp Red Wine
1 Tbsp Minced Garlic
Preheat oven to 350 degrees. Lightly grease a glass baking pan with nonstick cooking spray.
In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, soup mix and Worcestershire sauce. Mix until combined.
Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan. Place mozzarella slices down the center. Shape remaining half of meat as the top half of the loaf and seal the edges.
In a small mixing bowl mix together ketchup, brown sugar, Worcestershire sauce, red wine vinegar, garlic, and salt. Pour half of this mixture over the meatloaf and save the other half for later.
Bake in the preheated oven for 40 minutes.
After 40 minutes, remove from oven and pour the remaining sauce over the loaf.Increase temperature to 400 degrees and bake for an additional 10 minutes.