Italian Stuffed Meatloaf
Pairs perfectly with one of our favorites, Ravage Cabernet, Acampo CA.
- 1 lb ground beef
- 1 lb ground turkey
- 1 lb ground Italian sausage
- 1 medium red or green pepper small diced
-
1 small yellow onion small diced
- ¼ cup sun-dried tomatoes in oil small diced
- 1 cup ketchup
- ½ cup sweet chili sauce
- 2 large eggs lightly beaten
- ¼ cup Worcestershire sauce
- 2 TBSP Dijon mustard
- 2 TBSP Montreal steak seasoning
- 1 ½ cups seasoned bread crumb
- 1 cup fresh basil leaves
- 1 log pre-sliced fresh mozzarella
Sautee diced pepper and onion in 2 TBSP of olive oil until soft, right before taking off the heat add sun-dried tomatoes to sautee pan and stir in.
In a mixer with a paddle attachment or a large mixing bowl combine beef, turkey, sausage, and veg mixture, mix well. In a separate bowl add ¾ cup ketchup, ¼ cup sweet chili sauce, eggs, Worcestershire, Dijon, garlic, steak seasoning, and mix. Add ketchup mixture to meat and mix well. Stir in bread crumbs until well combined.
Preheat oven to 350.
Divide mixture in half and layer half into a greased loaf pan. Create a shallow indent in meat allowing the edges to rise along edge of pan. Layer mozzarella and basil on top of meat allowing about a ½ inch away from the edges. Cover completely with remaining meat mixture forming a domed top and sealing the edges.
Bake uncovered for 40-45 minutes. Mix remaining ¼ cup of ketchup and ¼ cup of sweet chili sauce and glaze over meat. Bake for 15 minutes more or until glaze is lightly caramelized. Allow to sit for 10-15 minutes before slicing. Serve with your favorite potato and vegetable. Use more glaze to sauce your meat if you wish. (serves 6-8)