Meatloaf With Mozzarella Mushrooms And Pepperoni Recipes

ITALIAN PEPPERONI MEATLOAF

Steps:

• Preheat oven to 375°F.
• Line a 13x9 1/2 inches baking dish with foil.
• Mix all ingredients, except toppings, in large mixing bowl.
• Form into a loaf, and bake for 45 minute.
• Top with remaining spaghetti sauce, pepperoni slices and cheese.
• Bake for 15 more minute or until cheese starts to brown.

MEATLOAF WITH MOZZARELLA, MUSHROOMS AND PEPPERONI

Steps:

• Tear bread into large pieces and blend in a food processor until they form fine crumbs. Combine crumbs, sirloin, mushrooms, mozzarella, pepperoni, oregano, garlic, salt and eggs in a large bowl and mix gently with your hands to combine. Form mixture into a 9-inch-by-6-inch loaf. Place in slow cooker.
• Brush meatloaf with ketchup, cover, and cook on low until meat is cooked through, about 5 hours.

MOZZARELLA MEAT LOAF

Steps:

• Combine beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano, mixing lightly but thoroughly. Shape into a loaf and place in a greased 9x5-in. loaf pan. Bake at 350° for 1-1/4 hours or until no pink remains; drain. , Spoon pizza sauce over loaf and top with mozzarella cheese slices. return to oven for 10 minutes or until the cheese is melted. , Meanwhile, if desired, saute green pepper and mushrooms in butter; arrange on top of meat loaf. Sprinkle with parsley if desire.

MOZZARELLA MEATLOAF

Steps:

• You can use a combination of ground meats.
• I like a combination of beef, pork and veal.
• Combine ground meats, bread crumbs, egg, onions, salt and oregano with 1/2 cup ketchup in a bowl.
• Mixing well.
• Pat meat mixture flat onto a 9" X 13" piece of waxed paper.
• Sprinkle the meat with cheese, mushrooms, bacon, and parsley.
• Roll, as for a jelly roll, using the waxed paper to help you start to roll.
• Sealing edge and ends.
• Rolling the meat is a little tricky, but if there is a break in the meat just smooth over with your fingers.
• it will still taste great.
• With a little practice you will be a pro.
• Use the waxed paper to transfer the meat loaf to a 9" X 13" pan.
• Place seam side down.
• Bake at 375 degrees for 30 minutes.
• Pour off drippings.
• Spoon remaining ketchup over loaf.
• At this time I like to garnish the meat loaf with sliced black olives, or onion slices and a sprinkling of parsley.
• Or you can place bell pepper slices on the meat.
• Bake for 30 minutes longer.
• Let cool for a few minutes before slicing.
• *Ifyou want a really Italian tasting meat loaf use spaghetti sauce.

MOZZARELLA MUSHROOM MEATLOAF

Steps:

• Combine meat, toast, egg, minced onion and oregano with 3/4 c tomato sauce in large mixing bowl. Mix well.
• Pat mixture in a 9X13 pan lined with wax paper.
• Sprinkle cheese and mushrooms in the middle.
• Roll up to form the meatloaf. Make sure to seal the seam as tight as you can to prevent the cheese from running out when cooking.
• Place in pan seam side down.
• Bake at 375 degrees F for 30 minutes.
• Add remaining tomato sauce and bake 30 minutes more or until done.

ITALIAN MOZZARELLA-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.
• Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.
• Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.