Mozzarella Stuffed Meatloaf

Some people love to make complicated recipes, ones that take an ounce of the most expensive spice and then you never use it again. I don’t like making that type of recipe, I love recipes that come straight from Mom’s kitchen. Recipes that you would call home cooking.

These recipes come directly from a country kitchen, where love is the main ingredient followed by hot sauce.

This recipe is what you might call comfort food. Because it fills you with warmth and gooey cheese, what could be better?

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Ingredients

1 Pound ground beef

1 cup Bread Crumbs (We used Schär Gluten-Free Bread Crumbs)

1 Tsp dried basil

1 Tsp dried oregano

1 Tsp dried parsley

1 Tsp Salt

½ Tsp black pepper

½ Cup milk

1/4 C barbecue sauce (You can use your favorite barbecue, we used Sweet Baby Ray’s Barbecue Sauces, because their sauces are gluten-free and tends to give any recipe a nice kick)

4 oz fresh mozzarella, sliced

Sauce

1/2 cup ketchup

¼ Cup brown sugar, tightly packed

1/2 cup barbecue sauce

1 Tbsp red wine vinegar

2 Tbsp minced garlic

1/8 Tsp Salt

Pinch of cayenne pepper

Directions

Preheat oven to 350 degrees. Line a baking dish (9×13) with parchment paper.

In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and barbecue sauce. Knead until combined.

Divide meat in half. Shape one half of the meat into the pan in the shape of a loaf

Place mozzarella slices down the center, leaving ½ inch around the ends and sides. Shape the remaining half of the meat as the top half of the loaf, sealing the edges and ends.

This is a free-form loaf so it doesn’t need to be perfect.

In a small mixing bowl whisk together the sauce; ketchup, brown sugar, barbecue sauce, red wine vinegar, garlic, salt, and cayenne pepper.

Pour half of this mixture over the loaf, reserving the remaining half for later.

Bake in the preheated for 45 minutes.

After 45 minutes, remove from the oven and pour the remaining sauce over the loaf. Increase temperature to 400 degrees and bake for an additional 15 minutes.

Let rest 5-10 minutes before serving.

We like to pair meatloaf with some mashed potatoes and some veggies.

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