Provolone Stuffed Meatloaf
Provolone Stuffed Meatloaf
Notes
Freezer Directions:
Complete steps 1-5 above.
Wrap the raw meatloaf in foil and freeze in a gallon zipper storage bag.
To prepare, thaw meatloaf overnight and complete steps 6-9 above.
Ingredients
- 1 1/2 pounds ground beef
- 1/2 cup dry bread crumbs
- 1 (1 ounce) package dry onion soup mix
- 1/4 cup barbecue sauce
- 2 cloves minced garlic
- 1 egg
- 1 Tablespoon flour
- 2 ounces sliced provolone
- 1/4 cup ketchup
- 1 teaspoon mustard
- 1 Tablespoon brown sugar
- 1 dash soy sauce
Instructions
- In a large bowl, combine ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg and flour.
- Place the meat mixture on a large piece of parchment paper and flatten into a 10x16 inch rectangle.
- Keeping a 1-inch margin around the meat edges, place cheese slices evenly on top of the meat.
- Carefully lift up the shorter side of the meat, and gently roll into a loaf shape.
- Seal the edges.
- Place meatloaf in a 9 x 13 glass baking dish and bake for 45 minutes at 350 degrees.
- Meanwhile, mix ketchup, mustard, brown sugar and soy sauce in a small bowl.
- Remove meat from the oven after the first 45 minutes and spread ketchup mixture over the loaf.
- Return to the oven for an additional 15 minutes.