Ingredients for Italian Meatloaf Filled With Capicola Roll
- Breadcrumbs
- 1/2 cup beef broth
- Pesto Sauce
- Sun Dried Tomatoes Packed In Oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Dried Italian Seasoning
- Onion
- Garlic Cloves
- Hot Pepper Flakes
- .5 lbs ground pork
- 1.5 lbs ground beef
- 1 large egg
- Capicola Mozzarella Roll
- Bacon
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How to Make Italian Meatloaf Filled With Capicola Roll
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 cup breadcrumbs and 1/2 cup beef broth; let soften for 5 minutes.
- Add 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/2 teaspoon salt, and 1/4 cup pureed sundried tomatoes and pesto (adjust seasoning to taste). Mix well.
- Add 1.5 lbs ground beef, 0.5 lbs ground pork, 1 large egg, and 1/4 cup grated Parmesan cheese. Gently combine until just mixed.
- Place plastic wrap on a damp counter. Spread the meat mixture into a 9x12 inch rectangle.
- Arrange a pre-made capicola and mozzarella roll lengthwise across the center of the meat.
- Carefully lift the long edges of the meat mixture over the filling using the plastic wrap, tightly rolling it into a log.
- Transfer the meatloaf to a large baking pan, seam-side down.
- Remove the plastic wrap. If desired, wrap the meatloaf with bacon slices.
- Bake for 40-50 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest at room temperature for 15-20 minutes before slicing. This allows the juices to redistribute.
- Serve with your favorite marinara sauce.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
6g
Fat
40g
Carbs
4g
