Italian Cheese-Stuffed Meat Loaf

 

2

eggs

1 1/2

lb lean (at least 80%) ground beef

2

cups soft French bread crumbs

1/2

cup shredded Parmesan cheese (2 oz)

1/4

cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves

1/2

teaspoon salt

1/4

teaspoon pepper

4

cloves garlic, minced

1

can (8 oz) pizza sauce

1 1/2

cups shredded provolone cheese (6 oz)

1

jar (7.25 oz) roasted red bell peppers, drained, chopped

1/4

cup chopped ripe olives

• 1 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.
• 2 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.
• 3 Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
• 4 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.