INGREDIENTS

3-4 LBS. LEAN GROUND BEEF (PREFERABLY PASTURE RAISED)

5 EGGS (3 BOILED & 2 TO MIX INTO THE MEAT)

1/4 CUP BREAD CRUMBS

1/2 CUP CHOPPED FLAT LEAF PARSLEY

1/4 GRATED PARMESAN CHEESE

1 TEASPOON SEA SALT

1 TEASPOON BLACK PEPPER

1 TEASPOON DRIED OREGANO

8 THIN LONG STRIPS OF FRESH MOZZARELLA

2 GLASS JARS OF PUREED TOMATO SAUCE (SEE MY SAUCE RECIPE ON WEBSITE)

DIRECTIONS

  • PLACE THE GROUND MEAT IN A LARGE BOWL
  • ADD THE 2 EGGS, THE BREAD CRUMBS, SALT, PEPPER AND OREGANO & CHOPPED PARSLEY
  • MIX WELL
  • LAY THE MIXTURE ON PARCHMENT PAPER ON A COOKIE SHEET,  FLATTEN THE MEAT AS MUCH AS YOU CAN, LEAVING SOME THICKNESS TO THE EDGES
  • PLACE 3 BOILED EGGS (WITH SHELLS REMOVED) ALONG THE CENTRE OF THE MEATLOAF (MAKING A SMALL INDENT FOR THE EGG TO FIT NICELY INTO THE MEAT
  • ADD STRIPS OF MOZZARELLA AROUND THE EGGS CENTRED ON THE MEAT MIXTURE
  • THE DIFFICULT PART IS OVERLAPPING THE MEAT OVER THE EGGS & CHEESE TO CLOSE NICELY WITH NO GAPS. BASICALLY, YOU ARE STUFFING THE MEATLOAF WITH EGG & CHEESE.  STILL MAINTAINING THE SHAPE. USING THE PARCHMENT TO LIFT OFF THE SIDES OF THE MEATLOAF TO FORM A LOG, USING YOUR HANDS, FILL IN ANY GAPS SO THE STUFFING CANNOT BE SEEN
  • MEANWHILE, PREHEAT THE OVEN TO 400 DEGREES F. AND PLACE THE MEATLOAF IN THE OVEN FOR 20 MINUTES UNCOVERED, JUST ENOUGH TO GET BROWNED.  REMOVE FROM OVEN
  • THEN CAREFULLY PLACE THE MEATLOAF USING 2 SPATULAS ON EACH END AND PLACE IN A LARGE BAKING DISH THAT HAS SOME OF THE TOMATO SAUCE AT THE BOTTOM OF THE PAN.
  • ADD COOKED TOMATO SAUCE ON TOP OF THE MEATLOAF AS WELL.

BAKE IN OVEN COVERED WITH FOIL FOR AN ADDITIONAL 1 HOUR AT 400 DEGREES F.  REMOVE FOIL AND COOK UNCOVERED FOR 10 MINUTES.

*TOTAL COOKING TIME:  2 HOURS*

SERVE HOT!