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Call me crazy but to me, meatloaf is comfort food. There is just something about the smell of meatloaf and mashed potatoes that takes me back to my childhood. I know meatloaf gets a bad rap but I will always love it.
Recently I made this Mozzarella Stuffed Meatloaf. It’s a jazzed up version of comfort food. I used the meatloaf recipe from The Pioneer Woman and then jazzed it up with my own additions.
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Parsley (dried or freshly minced)
4 whole Eggs, Beaten
4 sticks mozzarella string cheese
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape, reserve about 1/4 of the mixture.
For this meatloaf you can use a loaf pan, broiler pan or any other type of pan. I have this nifty loaf pan that has 2 pans together. The top pan has holes in the bottom so that the grease drains into the bottom pan.
Arrange 4 sticks of mozzarella string cheese on the top of the meat mixture.
Cover with remaining meat.
Make the sauce: add ketchup, brown sugar and mustard in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.