Italian Cheese Stuffed Meatloaf
Recipe type: Entree
Cuisine: American
  • 2 eggs
  • 1½ lb lean ground beef
  • 2 cups Italian bread crumbs
  • ½ cup shredded Parmesan cheese
  • ¼ cup basil (fresh or dried)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cloves garlic, minced
  • 1 can (8 oz) pizza sauce
  • 6 oz. cups shredded provolone cheese
  • 1 jar roasted red bell peppers, drained and chopped
  • ¼ cup chopped green or black olives
  1. Heat oven to 375°F. Spray your loaf pan (I used the Chef Tony Miracle Meatloaf Pan) with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and ½ cup of the pizza sauce until well combined.
  2. On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within ½ inch of edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. (If using the Chef Tony pan, you can skip this step and follow those instructions)
  3. Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf.
  4. Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center. Let stand 10 minutes before slicing.
Recipe by Makobi Scribe at