Italian Stuffed Meatloaf
Ingredients
1 ½ lbs.
Kowalski's Certified Humane USDA Choice 93% Lean Ground Round
1 cup
gluten-free Italian-seasoned dry breadcrumbs
½ cup
milk
1
egg, beaten
1 clove
garlic, finely minced
1 tbsp.
finely chopped fresh rosemary leaves
1 ¼ tsp.
freshly ground Kowalski's Black Peppercorns
1 tsp.
kosher salt
4 slices
thinly sliced prosciutto
1 ball
Kowalski's Signature Fresh Mozzarella, thinly sliced
½ cup
julienne-cut sun-dried tomatoes in olive oil, drained
½ oz.
fresh basil leaves, plus more for garnish
32 oz. (2 containers)
Kowalski's Signature Fresh Classic Spaghetti Sauce, divided
- prepared gluten-free pasta, warm, for serving
- freshly grated Kowalski's Parmesan Cheese, for serving
Directions
- Preheat oven to 350°.
- In a large mixing bowl, use clean hands to thoroughly mix beef, breadcrumbs, milk, egg, garlic, rosemary, pepper and salt.
- On a sheet of parchment or waxed paper, spread meat mixture into an evenly thick 8x10" rectangle.
- Top meat mixture evenly with prosciutto, mozzarella, tomatoes and basil.
- Starting with the edge closest to you, lift paper and roll meat around fillings, being careful not to roll paper into the meatloaf; pull opposite edge up over fillings and press to seal.
- Arrange meatloaf seam-side down on a rimmed baking sheet lined with parchment paper; bake in preheated oven until meatloaf reaches an internal temperature of 160° (60-75 min.).
- Spoon 1 cup sauce over meatloaf; continue baking until heated through (10-15 min.).
- While meatloaf finishes baking, microwave remaining sauce in a microwave-safe dish until hot (1-2 min. on high).
- Serve slices of meatloaf with warm sauce over warm pasta. Top with Parmesan; garnish with basil.
Find It!
- Find Kowalski's Signature Fresh Mozzarella in the Specialty Cheese Department.
- Find Kowalski's Signature Fresh Classic Spaghetti Sauce in the Dairy Department.
