Italian Spiral Meat Loaf, The Italian Alchemist, and One Italian Summer

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg
• 1 cup shredded mozzarella cheese
• 1/2 cup marinara sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

• Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
• Prepare Meat Mixture: In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, Italian breadcrumbs, Parmesan cheese, parsley, egg, oregano, basil, salt, and pepper. Mix until all ingredients are well combined, but don’t overmix.
• Form the Meat Loaf: Place a large piece of parchment paper or plastic wrap on a flat surface. Transfer the meat mixture onto the parchment and press it into a rectangle, about 1/2-inch thick.
• Add Filling: Spread the marinara sauce evenly over the meat rectangle, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese on top of the sauce.
• Roll Up: Carefully lift the edge of the parchment or plastic wrap and start rolling the meat mixture into a log, using the parchment to help shape and roll it tightly. Pinch the ends to seal and transfer the rolled meatloaf to the prepared baking sheet or dish.
• Bake: Brush the outside of the meatloaf with olive oil to help it brown. Bake in the preheated oven for 45-50 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
• Rest and Serve: Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute and makes for easier slicing. Serve warm with additional marinara sauce on the side, if desired.