sketch of Bob above the Stuffed Meatloaf recipe.

ITALIAN STUFFED MEATLOAF (Peggy’s)

1/2 lb. ground round
1/2 lb. ground veal
1/2 lb. ground pork
1 egg, beaten
1/8 c. red wine
1/4 c. Parmesan cheese
1/2 c. crushed Saltine crackers
1/2 t. oregano
1/2 t. basil
1/2 t. garlic powder or 2 cloves crushed
1/4 t. salt
1/2 t. pepper
1/4 lb. thinly sliced salami
1/4 lb. Provolone cheese sliced
1/2 c. prepared spaghetti sauce

Combine the first 12 ingredients (don’t over mix). On waxed paper, pat it out to an (8x15 inch) loaf. Layer salami and cheese on top, leaving a 2 inch margin. Roll up like a jelly-roll by the short side and place in (9x5 inch) loaf pan. Bake 350° for 45-50 minutes. Drain off any grease and spoon the spaghetti sauce over. Bake 15 minutes. Let the meatloaf cool for 10 minutes.

Italian Stuffed Meatloaf recipe is published in our May, 2014 Menu Minder, Issue #367.