Italian Stuffed Meatloaf

In my post, Meatloaf Made In America (Oct 17, 2010), I wrote about my Italian ancestors and their pride in living in America and becoming part of the American Culture. In as much as I love my  American Meatloaf with it's sweet and tangy flavor...let's not forget the bacon and cheese filling, my heart always returns to my mom's Italian Meatloaf. When I see a meatloaf with just ground beef a few spices and salt, I wonder...what is that? Plan on preparing this dish when you have cold cuts and a chunk of mozzarella cheese in the house. Mom always added one hard boiled egg to the stuffed center. It gives this meatloaf an added texture, a creaminess of sorts. The best meatloaf is made with a ground beef and pork combo, but if all you have is ground beef, that's fine. A tip: don't handle the ground meat too much...mix ingredients quickly, otherwise it will be dry and tough.

Italian Stuffed Meatloaf

1 1/4 to 1 1/2 lbs of ground beef/pork combo
6 slices of Genoa salami sliced thin
3 slices of ham  sliced thin
4-5 slices mozzarella  sliced thin
1 hard boiled egg sliced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley

1 teaspoon salt

1 egg
splash of milk

Pre heat oven to 350 degrees. Spray a 9 X13" baking dish with Pam.

In a large bowl mix ground meat with egg, milk, salt and all spices. Mix well but quickly

Place meat mixture on a sheet of wax paper and flatten out. Place a layer of salami on meat mixture, then ham, then mozzarella cheese, and finally the sliced hard boiled egg. Bring sides up and to the center, then bring the ends up and to the center until filling is covered. Pat into a loaf shape. Transfer loaf into baking dish. Bake for 45 minutes or until juices run clear. Cool just a bit and slice.  Serves 4

Leftovers make a great sandwich! I serve this with mashed sweet or white potatoes or roasted potatoes, a vegetable, and a salad. A tasty side is sauteed fennel/finocchio/anise. Absolutely delicious!

Remember To Make Memories At The Table