Italian Mozzarella-Stuffed Meatloaf

Recipe View Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a large bowl, gently combine the ground beef, chopped onion, half of the tomato sauce, bread crumbs, beaten egg, minced garlic, half of the oregano, salt, and pepper. Avoid overmixing to keep the meatloaf tender. (10 minutes)

Recipe View On a large sheet of waxed paper or parchment paper, pat the meat mixture into a rectangle approximately 1/2-inch thick. (5 minutes)

Recipe View Evenly sprinkle the shredded mozzarella cheese over the meat rectangle, leaving a small border around the edges. (2 minutes)

Recipe View Carefully lift one of the shorter sides of the waxed paper and begin rolling the meatloaf tightly, peeling back the paper as you go. Seal the edges by gently pressing them together. (8 minutes)

Recipe View Transfer the rolled meatloaf to a loaf pan. (2 minutes)

Recipe View Bake in the preheated oven for 1 hour. (60 minutes)

Recipe View While the meatloaf is baking, combine the remaining tomato sauce and the remaining oregano in a small bowl. (2 minutes)

Recipe View After 1 hour, remove the meatloaf from the oven. Pour the tomato sauce mixture over the top and sprinkle with grated Parmesan cheese. (3 minutes)

Recipe View Return the meatloaf to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the internal temperature of the meatloaf reaches 160°F (71°C). (15 minutes)

Recipe View Remove from the oven and let the meatloaf stand for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more flavorful and moist meatloaf. (10 minutes)