Italian Stuffed Meatloaf

So, I realized that I had originally planned to post all of the recipes I was making for the freezer when Baby #3 arrives.  I am SO behind.  I must say there are some that I am more excited about than others which may be why I haven't posted some yet.  This may be one of those recipes that I am not so excited about right now.  The recipe comes from some ladies that do some once a month type cooking.  They have a group of ladies that get together, make meals, swap, and they leave with about 12 different meals to use during the month that they store in their freezers.  If you follow the link at the bottom of the recipe you can get to the original post and click on a PDF that is there of many recipes that they use for this gathering.  Many could also be used for freezer meals for a baby as well.  I have a few other recipes that I will post from them that we really enjoy.

Anyway, when I made this I tripled the recipe -- two for the freezer and one for dinner that night.  I was a little less than excited in the final product.  However, it was different and it was good.  I probably won't make it again as I like my Turkey &Vegetable meatloaf much better.  I wonder if this would taste better with a different meat like elk (yum!) or turkey.  Maybe someday I will try it that way.

If you try this let me know what you think!


ITALIAN STUFFED MEATLOAF

1 lbs ground beef
1/2 c breadcrumbs
1/2 t salt
1/2 tsp pepper
1 1/2 cloves garlic, minced
1/4 c onion, diced
1/8 c celery, finely diced
1/2 tsp Italian seasoning
1/4 tsp basil
1/8 c Parmesan
1 eggs
1/8 t Worcestershire sauce
1/8tsp hot pepper sauce
1-1/2 c spaghetti sauce

Filling:
1/2 c ricotta cheese (low fat)
1/2 c Italian cheese blend, shredded
1/2 T parsley

Assembly:
Meat Mixture: In small bowl, mix breadcrumbs, salt, pepper, garlic, onion, celery, Italian seasoning, basil and cheese.  Set aside.

In a large mixing bowl, break up beef and make an indentation in the center. Break the eggs into this well;
add Worc. Sauce and hot pepper sauce. With a fork, quickly beat the eggs and sauce together in the well. Using either your hands or large spoon, mix eggs and meat together until well combined. Pour the breadcrumb mixture into the meat mixture in 2-3 installments, mixing each time until well incorporated. If mixture seems too dry, add a little milk or one more beaten egg to the mixture. Filling: In a mixing bowl, combine ricotta cheese, shredded cheese and parsley. Mix together and set aside.

Divide meat mixture into two equal parts. Line loaf pans; press 1/2 of meat mixture into loaf pan. Pressing
down with your fingers or the back of a spoon, create a shallow “ditch” down the middle of the meat mixture. Spread part of ricotta filling mixture into each ditch, leaving about 1-1/2” border of meat all around. Press second 1/2 of meat mixture into loaf pan, pushing down around the edges to help seal in the filling.

If freezing, do so here using foil and plastic wrap method. (Thaw in fridge before cooking)

To Serve: Preheat oven 350 degrees. Bake meatloaf for 30 min, then spoon off any excess grease, if necessary. Pour 1-2 cups of your favorite tomato or spaghetti sauce on top of meatloaf and bake an additional 25-30 min. Be careful not to over-bake. Serve with buttered noodles or pasta, a salad, and garlic bread.

courtesy of http://blonde-designs.squarespace.com/blonde-designs-blog/2010/1/29/freezer-meals.html