Stuffed!

I am not sure what inspired this. I think I saw a layered meatloaf somewhere out there in the world and thought “I can make that!”

As usual I had to put an Italian twist on things and make my stuffed meatloaf with fresh spinach, basil and mozzarella. The meat is simply a blend of ground beef, Italian sausage, 1 egg plus one egg white, Italian seasoning and S/P. No bread crumbs, no milk-soaked bread slices – just pure meat. Continuing the Italian twist I even added some Italian seasoning to the otherwise fairly traditional glaze of ketchup and corn syrup. (you can also use brown sugar but it burns easy and the corn syrup keeps the glaze glossy – a little won’t hurt you!)

This is a large and heavy meatloaf best served with a nap and some mashed potatoes!

Production Notes:

I happen to have some leftover ground beef from a big pack so not sure on the actual amounts, but if I had to guess, there was at least 1 1/2 lbs. I took two Italian sausage out of their casing and combined them with the ground beef. I added the seasonings and a dash of Worcestershire sauce (my secret ingredient for everything beef!)

Glaze the loaf initially and bake it in a hot (425 degree) oven for about 40 mins. Glaze again and bake until internal temperature reaches 160 degrees (F)

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