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Basil and Mozzarella Stuffed Meatloaf

Basil and Mozzarella Stuffed Meatloaf

8 Servings
Print Recipe



  • 1 15-ounce can tomato sauce
  • 1 12-ounce jar roasted red peppers in water (drained well)
  • Salt and pepper to taste


  • 2 pounds 95% lean ground beef
  • 3/4 cup whole wheat or panko bread crumbs
  • 2 eggs
  • 3/4 teaspoon salt
  • 1 tablespoon garlic powder
  • 2 teaspoon Italian seasoning
  • 1/2 cup onions, chopped
  • Freshly ground black pepper
  • 8 large fresh basil leaves
  • 1-1/3 cups shredded mozzarella cheese


  1. Prepare the sauce: In a blender, combine the tomato sauce with the drained, roasted red peppers and a pinch of salt and blend until smooth. Set aside. Preheat oven to 375°F. Spray a 9 × 13 baking dish with cooking spray and set aside.
  2. Mix the beef, bread crumbs, eggs, salt, garlic powder, Italian seasoning, black pepper and onions in a large bowl until well combined.
  3. Lay out a large sheet of wax paper. Place the meatloaf mix on the wax paper and spread it out with your hands into a rectangle about 9" wide by about 12" long and 1/2" thick. Lay the basil leaves on top. Sprinkle with cheese to within 1/2" of the edges.
  4. Using the end of the wax paper, roll the meatloaf like a jelly roll and place it seam side down in the baking dish.
  5. Top with the sauce and bake uncovered for 1 hour or until cooked through in the center.
  6. Let rest a few minutes before slicing.
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