Italian-style Cheese-stuffed Meat Loaf
from https://www.bettycrocker.com/

2 eggs
1 1/2 pounds lean ground beef
2 cups soft bread crumbs
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, minced
1 - 8 ounce can pizza sauce
1 1/2 cups shredded provolone cheese (6 oz)
1 7 1/4 ounce jar roasted red peppers, drained and chopped
1/4 cup chopped ripe olives

Heat oven to 375F. Line a 10 x 15 x 1" pan with foil; spray foil with cooking spray.

In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan chese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.

On large sheet of foil, shape beef mixture into 12 x 10" rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2" of edges. Starting with one 10" side, roll up; press seam to seal. Place seam side down in pan.

Bake 40 minutes. Remove from oven, spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.

Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160F. Let stand 10 minutes before slicing.

Note: You could also make this in layers in a loaf pan. Start with 1/3 of the meat mixture, 1/2 of the filling. Repeat these 2 layers, and end with a final layer of meat.

Serving Size : 8