Shelly's Recipe

ITALIAN STUFFED MEATLOAF

Category: Meatloaf

2 lbs ground beef
1 lb ground pork and veal
2 eggs, beaten
1/2 cup red wine and parmesan cheese
1 cup crushed saltine crackers
1 tsp oregano, basil, garlic powder and pepper
1/2 tsp salt
1 cup prepared spaghetti sauce
1/2 lb hard salami and provolone cheese, sliced thin
Chopped parsley, garnish

In a bowl, combine first 12 ingredients being careful not to over mix. Divide mixture in half. On a sheet of waxed paper, pat out a rectangle of meat loaf approximately 8x15 inch.

Divide salami and cheese in half and layer this portion on top of meat loaf leaving a 2 inch margin so that the mixture will not liquefy and run out during baking. Roll up jelly-roll fashion and seal seams well. Place in a loaf pan. Repeat process with second half.

Bake at 350 for 45 to 50 minutes. Suction off excess grease. Spoon on 1/2 cup prepared spaghetti sauce on each meat loaf and return to oven for an additional 15 minutes. Remove from pan and let stand 10 minutes before unmolding on cutting board or platter. Slice with a serrated knife and serve. Garnish with parsley.