Rock Star Cheesy Stuffed Meatloaf

Submitted by FLUFFSTER

"This recipe comes from joyouslydomestic.com and is the best meatloaf recipe I've ever come across! I like to stuff the meatloaf with Mozzarella and top it with marinara sauce, making it sort of an Italian theme. You can also use a Mexican blend of cheese and top with salsa, so there are many ways to go with this recipe! I sometimes use croutons that you can buy at the store instead of the saltines. Just put them in a bag and crush them with a rolling pin and measure the same as the saltines. Times are approximate."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 2 lbs ground meat (a 50/50 beef and pork combo is best.)
• 1 egg, slightly beaten
• 1⁄2 cup saltine, crushed
• 2 garlic cloves, peeled and grated
• 1 small onion, peeled and finely minced
• 1⁄4 green bell pepper, finely chopped (optional)
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1⁄2 teaspoon seasoning salt, if desired
• 1 pinch Anjou pear, any dried herbs you like
• 1⁄4 cup ketchup, plus more for the top
• 2 tablespoons Worcestershire sauce
• 2 ounces sliced mozzarella cheese
• 3 ounces shredded cheddar cheese or 3 ounces colby, blend

directions

1. Preheat oven to 350 degrees.
2. Spray a loaf pan with non-stick spray.
3. Combine all of the ingredients except for the cheese in a large mixing bowl. Do not over mix.
4. Divide the meat mixture in half.
5. Spread half of the meat mixture onto the bottom of the loaf pan.
6. Lay down the slices of mozzarella cheese and top with the shredded cheese.
7. Spread out the other half of the meat mixture on top of the cheese being careful not to disrupt the cheese layer too much. You can run a rubber spatula down the sides to really press the meat in towards the loaf to help seal everything inches You really want to seal in the cheese so that it doesn't ooze out.
8. Squirt some of the reserved ketchup onto the top of the loaf. Spread it with a spatula, if desired.
9. Bake, uncovered for 1 hour.
10. Allow to rest for 5 minutes before slicing and serving. Plan to eat immediately upon slicing so that the melted cheese does not cool too much and firm up.