Cheese Filled Italian Meat Loaves Recipes

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
• On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
• Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
• Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

Steps:

• Heat oven to 375º. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• In large bowl, beat eggs. Stir in ground beef, crumbs, parmesan, basil, salt, pepper, garlic and 1/2 CUP PIZZA SAUCE until well combined.
• On large sheet of foil, shape beef into 12x10 inch rectangle.
• Top evenly with provolone, roasted peppers and olives to within 1/2 inch of edges.
• Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
• Bake 40 minutes.
• Remove from oven; spoon remaining pizza sauce over loaf.
• Return to oven, bake 15-20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160º. This may take longer, so please use the thermometer!
• Let stand 10 minutes before slicing.
• Serve with additional heated sauce, if desired.

Steps:

• In a large bowl, combine the eggs, bread crumbs, milk, 1/2 cup cheese, onion, Worcestershire sauce, garlic salt and 1/2 teaspoon Italian seasoning. Crumble pork over mixture and mix well. Shape into 10 individual loaves. , Place on a rack in a greased large shallow baking pan. Spread ketchup over loaves; sprinkle with remaining cheese and Italian seasoning. , Bake, uncovered, at 350° for 45-55 minutes until a thermometer reads 160°.

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
• Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

Steps:

• Put a large pot of water on to boil for pasta. Preheat oven to 425 degrees F.
• Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 cup cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1-inch thick. Coat loaves with extra-virgin olive oil and arrange on a baking sheet. Roast 18 to 20 minutes.
• When the pasta water boils, salt water and add pasta. Cook until slightly undercooked ? pasta will continue to cook when combined with cheese sauce.
• Melt butter in a saucepan and add flour. Whisk in milk. Bring to a bubble. Thicken milk, 2 to 3 minutes. Add cheeses: Cheddar, asiago, 1/2 cup Parmesan and black pepper. Stir to melt cheeses. Drain pasta and combine with melted cheese sauce and transfer to a flameproof baking dish or casserole. Place bread crumbs in a bowl and add extra-virgin olive oil and herbs to bread crumbs. Top pasta with bread crumbs. Place under a broiler and brown bread crumbs. Serve cheese and pasta alongside meat loaf.

Steps:

• Preheat oven to 350°. Cut top half off loaf of bread. Carefully hollow out both halves of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). , Combine remaining ingredients. Spoon into bottom half of bread, mounding as necessary; replace top. Wrap in foil. Bake until cheese is melted, about 25 minutes. Slice and serve warm.

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 14x10-in. rectangle. Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives. , Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 65-75 minutes or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Chop 4 bacon strips; set remaining 4 bacon strips aside.
• Cook chopped bacon in a large skillet over medium heat, stirring often, until bacon is browned and crisp, 8 to 10 minutes. Set chopped bacon aside.
• Lightly mix ground beef, bread crumbs, beaten egg, garlic, 1 teaspoon Worcestershire sauce, salt, and black pepper together in a bowl until thoroughly combined. Spread meat mixture out on a piece of waxed paper, forming a rectangle about 10 inches square. Spread Cheddar cheese and cooked chopped bacon over the meat, leaving a 1/2-inch edge all around. Carefully lift an edge and roll the meat around the filling. Place into a loaf pan with the seam side down.
• Bake meat loaf in the preheated oven until hot and beginning to brown, about 30 minutes. Mix ketchup, brown sugar, pineapple, and 1 teaspoon Worcestershire sauce together in a bowl, stirring to dissolve brown sugar. Remove meat loaf from oven and place remaining 4 bacon strips onto meat loaf, weaving them together. Spread pineapple mixture over woven bacon and top of loaf.
• Return meat loaf to oven and bake until bacon topping is crisp and pineapple mixture has baked into a glaze, about 20 more minutes. An instant-read meat thermometer inserted into the center of the meat loaf should read 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly mix beef, pasta sauce, bread crumbs, onion, ketchup, egg, garlic, oregano, salt, and ground black pepper together using your hands in a large bowl.
• Spread 1/2 the meat mixture into the bottom of a loaf pan. Spread mozzarella cheese over the center of the meat. Spread remaining meat mixture over the cheese, pressing edges of meat together on the sides to seal in the cheese.
• Bake in the preheated oven until meat is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the egg, breadcrumbs (I whir herbed dry stuffing mix in my food processor to make these), garlic, and 1/2 cup pasta sauce until well-mixed.
• Add remaining ingredients (except the garnish), and mix together well (I do the whole thing in my sturdy KitchenAid mixer, which works quite well).
• Put into a large loaf pan, top/garnish with additional pasta sauce (I like a*lot* of sauce and so use about a half-cup, but three or four tablespoons would do, too), and bake at 350 degrees F for 1 hour.
• Serve with rice, spaghetti, or scalloped potatoes.