Italian Meatloaf Recipe
Ingredients
| Lean ground beef | 1 1/2 Pound | |
| Dry bread crumbs | 1/2 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz), divided | |
| Egg | 1 | |
| Oregano | 1 Teaspoon, divided | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Shredded mozzarella cheese | 1 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated |
Directions
Mix together ground beef, bread crumbs, half the tomato sauce, egg, 1/2 teaspoon oregano, salt and pepper.
On wax paper, pat into a rectangle 1/2-in thick.
Sprinkle with mozzarella.
Roll up by starting on short side.
Lift paper until meat begins to roll tightly.
Peel back paper to keep it free.
Continue lifting and peeling to complete roll.
Seal edges and place in loaf dish.
Microwave at High 9 minutes, rotating dish after half the cooking time.
Reduce power to 50% (Medium) Microwave 11 to 14 minutes, or until meat loses most of its pink color, rotating dish after half the cooking time.
Drain.
Combine remaining tomao sauce and oregano.
Pour over meatloaf.
Sprinkle with Parmesan.
Microwave 2 minutes to heat sauce.
Tent with foil and let stand 5 minutes before serving.
On wax paper, pat into a rectangle 1/2-in thick.
Sprinkle with mozzarella.
Roll up by starting on short side.
Lift paper until meat begins to roll tightly.
Peel back paper to keep it free.
Continue lifting and peeling to complete roll.
Seal edges and place in loaf dish.
Microwave at High 9 minutes, rotating dish after half the cooking time.
Reduce power to 50% (Medium) Microwave 11 to 14 minutes, or until meat loses most of its pink color, rotating dish after half the cooking time.
Drain.
Combine remaining tomao sauce and oregano.
Pour over meatloaf.
Sprinkle with Parmesan.
Microwave 2 minutes to heat sauce.
Tent with foil and let stand 5 minutes before serving.
Chef
