Italian Meatloaf Filled With Capicola Roll
photo by Rita1652
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 3⁄4 cup breadcrumbs
- 1⁄2 cup slightly warm broth
- 2 tablespoons prepared pesto sauce
- 3 tablespoons pureed sun-dried tomatoes packed in oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon dried Italian seasoning
- 1 small onion, diced
- 2 garlic cloves, minced
- hot pepper flakes
- 1⁄2 lb ground pork
- 1 lb ground beef or 1 lb ground turkey
- 2 large eggs, slightly besten
- 1⁄2 lb capicola-mozzarella roll
- 3 -4 slices bacon (optional)
directions
- Preheat oven to 350 degree`s.
- In a large bowl add the bread crumbs and broth and let soften.
- Add the next 8 ingredients mix in well(Pesto to pepper flakes).
- Add the meats and eggs mix together.
- On a damp counter place plastic wrap down. Then the meat mixture in one layer 9 x 12.
- Lay the ham & cheese roll in one row across the long lenght of the meat. Press the Cappicola into the meat.
- With the aid of the plastic wrap pull up the long side meat over the cheese and continue to roll sealing in the cheese.
- Roll onto a large baking pan. Adjust the roll so seam is down and cheese is seal inches. removing the plastic wrap, add discard wrap.
- Place the bacon slices over meat if using.
- Bake in oven for 40-50 minutes. Or until internal temp is 160 degrees when inserted in center of loaf.
- Let the meat rest room temp for 15-20 minutes. Important for the juices to redistribute.
- Serve with your favorite tomato sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This caught my eye, both because of the name and because the end product sounded so different from "meatloaf". Nothing to do with being a food snob, I just never liked meatloaf much. Well, I've finally made it and it is fantastic! This is amazing, and takes only about 2 minutes longer to make than traditional meatloaf. Not only does the stuffing give it a really delish twist, it looks very pretty! The pesto and sundried tomatoes make the meat super flavored with the tomato flavor really peeking through. (I'll add a bit more next time actually cuz I loved it). Changes: I don't eat bread, so I subbed parmesan cheese for the breadcrumbs. I didn't find a capicola roll, so had to use about 8 slices capicola down the middle and 6 slices mozz cheese - rolled as per the recipe. Thank you RitaL - This was really fun to make, and both my dh and I loved this. It's going in my binder and I'm going to pass it on to my family and friends to make!
Tweaks
-
This caught my eye, both because of the name and because the end product sounded so different from "meatloaf". Nothing to do with being a food snob, I just never liked meatloaf much. Well, I've finally made it and it is fantastic! This is amazing, and takes only about 2 minutes longer to make than traditional meatloaf. Not only does the stuffing give it a really delish twist, it looks very pretty! The pesto and sundried tomatoes make the meat super flavored with the tomato flavor really peeking through. (I'll add a bit more next time actually cuz I loved it). Changes: I don't eat bread, so I subbed parmesan cheese for the breadcrumbs. I didn't find a capicola roll, so had to use about 8 slices capicola down the middle and 6 slices mozz cheese - rolled as per the recipe. Thank you RitaL - This was really fun to make, and both my dh and I loved this. It's going in my binder and I'm going to pass it on to my family and friends to make!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey