Italian Mozzarella-Stuffed Meatloaf

Ingredients and Weight:

• Ground beef (80/20): 2 pounds
• Breadcrumbs (Italian or Panko): 1 cup
• Milk: 1/2 cup
• Egg: 1, beaten
• Grated Parmesan cheese: 1/2 cup
• Diced onion: 1/2 cup
• Minced garlic: 3 cloves
• Italian seasoning: 1 tablespoon
• Salt and black pepper: to taste
• Mozzarella cheese: 1 ball (8 ounces), cut into 8 slices

Preparation Time: 30 minutes

Cooking Time: 1 hour 15 minutes

Difficulty Level: 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Parmesan cheese, onion, garlic, Italian seasoning, salt, and pepper. Mix well until thoroughly combined.
3. Divide the meat mixture in half. Place half of it in a greased 9x13 inch baking dish and press down firmly.
4. Top the meatloaf with the mozzarella slices.
5. Spread the remaining meat mixture evenly over the mozzarella.
6. Bake for 1 hour or until an instant-read thermometer inserted into the center of the meatloaf registers 160°F (71°C).
7. Let the meatloaf rest for 10 minutes before slicing and serving.

Nutritional Information (per serving):

• Calories: 465
• Fat: 27g
• Saturated fat: 11g
• Cholesterol: 100mg
• Sodium: 620mg
• Carbohydrates: 27g
• Protein: 33g

Dish Characteristics:

• Rich and flavorful
• Juicy and tender
• Filled with melted mozzarella cheese
• Perfect for a family meal or special occasion

User Comments:

• "This meatloaf is absolutely delicious! The mozzarella filling is a game-changer."
• "The combination of the Italian seasoning and the melted mozzarella is heavenly."
• "Easy to make and a crowd-pleaser! I will definitely be making this again."
• "The meatloaf is moist and flavorful, and the mozzarella adds a nice gooey texture."
• "A great way to spruce up a classic dish."

Special Precautions and Tips:

• Make sure the meatloaf is cooked to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
• If the meatloaf starts to brown too quickly, cover it with aluminum foil.
• Let the meatloaf rest before slicing to allow the juices to redistribute.