Cheese-Stuffed Meatloaf

For some reason, I had forgotten about this recipe and have not made it in quite a while.  It is a good twist on meatloaf in general.  Both my husband and kids love it.  It takes a little bit of time in the initial prep work, but well worth the  effort.

Cheese-Stuffed Meatloaf
1 1/2 lbs ground beef (I used 1 1/4 lbs this time)
1 egg
1/2 cup Italian or plain breadcrumbs
1 jar pasta sauce
2 cups shredded mozzarella cheese
1/4 cup diced onion

1 Tbs. Parsley (optional)

Parmesan Cheese

In a large bowl combine ground beef, 1/3 cup pasta sauce, egg and bread crumbs.  Line a 13x9 casserole dish with plastic wrap.  Shape the beef mixture into a rectangle covering the bottom of the dish.

Cover with 1 1/2 cups mozzarella cheese,

sprinkle with Parmesan cheese and parsley(if desired)

Leave at 3/4 inch border around the edges.

Roll starting at long end jelly roll style.  Use your plastic wrap to help you roll. Remove plastic as you roll it up.

Press all ends together.

Bake 350 degrees uncovered for 45 minutes. Remove from oven and drain as much grease off as you can.  Pour remaining pasta sauce over meatloaf and sprinkle with the rest of the cheese.  Bake additional 15 minutes until sauce is hot and cheese is melted. 

Some cheese had leaked out of the side after the 45 minutes cooking time.  After pouring off the grease I scooped it up and put it on top of the meatloaf before I poured the sauce on.  I am wondering if this was made it advance and put in the fridge for awhile if that would help the cheese leakage situation.  I don't know but I think I will try that next time.  *It works well to roll it up, wrap tightly in the plastic wrap and place in the fridge for atleast 30 minutes.

I served it with a steamed veggie, pasta mixture with a little bit of butter and Parmesan cheese mixed in. 

This recipe is linked to the Recipe Swap at The Grocery Cart Challenge.