I used a picture of what the meat looked like going into the oven the first time. That’s what the consistency of the meat should look like. I love this way of meatloaf it’s the only way I’ll eat it! It’s kind of a mixture between meatballs and lasagna (minus the noodles) its really easy to make! I suggest making it the night before so you can just pop it into the oven! If you do it this way then you don’t have to preheat the Ragu.
Italian stuffed meatloaf
1 1/2 pounds of ground beef
2 tablespoons of Basil
1 tablespoon of garlic powder
1 tablespoon of Oregano
1/2-1 cup of Breadcrumbs
1 pound of mozzarella cheese
1 bottle of Ragu
Heat Ragu on stove top
Preheat oven to 350
In a bowl, combine meat and seasonings. I didn’t measure the breadcrumbs. Eyeball it. You don’t want to much because it’ll make it dry, but you want enough to mold your meat. We used at the most 1 cup. add a little bit of Ragu to the meat, just to moisten it a little.
In a loaf pan, layer a thin layer of Ragu. Mold half of meat mixture to the pan. Add 1 1/2 cups of cheese. Mold the rest of the meat into the pan.
Bake for 30 minutes.
The meat should have cooked down a bit. If it already started to make the oil from the ground beef cooking, you can drain some of it out. Pour Ragu over meat and sprinkle with remaining cheese. Bake for an additional 45 minutes.
We used the rest of the Ragu for spaghetti.
Source: family recipe
