Ingredients

The following ingredients have 6 Servings
  • 1 lb. ground beef (93/7 or 90/10)
  • ½ lb. ground sausage
  • ½ onion (sweet or white, finely diced)
  • ½ cup breadcrumbs (Italian-seasoned*)
  • 1 large egg (whisked)
  • ¼ cup parsley (fresh, finely chopped)
  • 3 cloves garlic (finely minced)
  • ¼ tsp. red pepper flakes (optional)
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ cup tomato sauce
  • 6 oz. mozzarella cheese (cut into slices)
  • ¼ cup pesto sauce
  • ¾ cup tomato sauce
  • 2 Tbsp. ketchup
  • ½ tsp. oregano (dried)
  • ½ tsp. basil (dried)
  • ¼ tsp. garlic powder (dried)
  • ¼ tsp. salt
  • ⅛ tsp. black pepper

Instruction

  • Preheat oven to 350 degrees.
  • Add all of the meatloaf ingredients to a large bowl except for the mozzarella cheese and the pesto. Mix by hand until all ingredients are well combined.
  • Divide the mixture into two and place half of it onto a foil-lined baking sheet or in a large baking dish. Pat the meat mixture until it is in a 9 x 5-inch square rectangle shape. Make the outside edges slightly raised and the middle slightly depressed to make room for the cheese and pesto.
  • Place the mozzarella cheese slices down the center of the meat, making sure none of it reaches the outside ½-inch. Pour the pesto sauce over the cheese slices.
  • Add the remaining half of the meat mixture to the top of the cheese and pesto and form it into a log shape. Pay close attention to the edges to ensure they are completely sealed so no cheese can escape.
  • Mix together the glaze ingredients in a medium-sized bowl and spread half of it over the top of the meatloaf.
  • Cover the pan with a piece of foil and bake in the preheated oven for 40-45 minutes.
  • Remove the foil and spread the remaining glaze over the meatloaf. Return it to the oven for an additional 15-20 minutes. You’ll know it’s done cooking when the internal temperature reaches 160 degrees.
  • Let the meatloaf rest for 20 minutes before slicing in and serve with a sprinkle of fresh parsley. Enjoy!