Stuffed Meat Loaf 1-1/2 lb. ground beef
1 jar (1 lb. 10 oz.) RAGÚ® Chunky Pasta Sauce, divided
1 large egg, lightly beaten
1/4 cup plain dry bread crumbs
2 cups (about 8 oz.) mozzarella cheese, shredded
1 TB fresh parsley, finely chopped

Preheat oven to 350° F. In large bowl, combine ground beef, 1/3 cup Ragú Pasta Sauce, egg and bread crumbs. Season, if desired, with salt and ground black pepper.

In 9″ x 13″ baking or roasting pan, shape meat mixture into 8″ x 12″ rectangle.

Sprinkle 1-1/2 cups cheese and parsley down center of meat loaf leaving 3/4″ border. Roll, starting at long end, jelly roll style. Press ends together to seal.

Bake uncovered for 45 minutes. Pour remaining sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted.

Let stand 5 minutes before serving.

Makes: 6 servings.

Note: Molding the meat mixture onto waxed paper helps make rolling easier. Just lift waxed paper to curl
the meat over cheese filling, then carefully remove meat from paper. Continue rolling in this manner until
filling is enclosed in roll and meat is off paper.

 

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