Meatloaf stuffed with Mozzarella and Basil

Meatloaf stuffed with Mozzarella and Basil

2 Comments

 

 

 

Meatloaf stuffed with Mozzarella and Basil

(If you watched the video, we were serving 10 people with very healthy appetites.  The following recipe has been scaled down to serve about 6 servings.

1 1/2 lbs of 80/20 sirloin hamburger

1 lb of ground Italian sausage

1 Tablespoon of crushed fennel seeds (a mortar & pestle)

1 small onion, chopped

3 garlic cloves, minced

1 1/2 cups fresh breadcrumbs

1/2 cup of fresh parsley, chopped

1 teaspoon of Salt

1/2 teaspoon of pepper

2 fresh eggs, well beaten

1/4 cup of V-8 juice

1/4 cup dry white Wine

a large bunch of fresh Basil leaves, chopped

1 lb of fresh Mozzarella cheese, sliced about 1/4″ thick.

 

Preheat oven to 375 degrees.

 

In a large bowl, combine all ingredients together except for the Basil leaves and Mozzarella Cheese.

Using either a silicone mat or parchment paper, spread the mixture out with your hands or a rolling pin until mixture is about 1/2″ thick.

Place mozzarella cheese in rows across the mixture leaving a few inches between each row.

Top the mixture with chopped Basil leaves.  Now lifting the edge of the silicone mat or parchment paper and begin rolling the mixture in a jelly-roll fashion.

Now lifting the edge of the silicone mat or parchment paper and begin rolling the mixture in a jelly-roll fashion.

Place rolled mixture in a glass pyrex dish and roast for 1 hour.

Check for an internal temperature of 170 degrees since this is made with pork and beef products. 

Remove meatloaf from oven and top with 4 slices of mozzarella cheese and roast until cheese is melted.

Allow meatloaf to cool for 10-15 minutes before slicing.

Top with optional Tomato Sauce or Marinara sauce.

Bon Appetit!!!

 

 


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2 thoughts on “Meatloaf stuffed with Mozzarella and Basil”

  • I read the ingredients for your meatloaf and thought it would be dry because it didn’t have ketchup in it and it wasn’t smeared with some sort of sauce. I must admit, this is the best meatloaf I’ve ever tasted. I like the jellyroll way you roll this thing together. I’ve watched several of your videos and I have subscribed so I can keep up with your work. You’re straight forward, and relate to us that don’t have culinary degrees in the kitchen. Thumbs up. Now think about writing a cookbook for those that aren’t as computer savvy as you are.
    Regards,
    Jake

    • Thanks Jake, believe it or not, that’s how Cooking with the Count got started. Several of our friends suggested that I should write a cookbook. I laughed it off as not having enough time in a day to get what I needed done already… never mind writing a cookbook too. My wife suggested I do a YouTube video and it grew from there. I try to perfect my recipes before I offer them to the public. Thank you for trying out the meatloaf. I appreciate the feedback on all my recipes… good, bad or indifferent.

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