Italian Cheese-Stuffed Meatloaf

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds extra lean ground beef
2 eggs
1 cup dry Italian bread crumbs
½ cup grated parmesan cheese
1 ½ teaspoons basil
½ teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
4 cloves minced garlic
8 ounces pizza sauce
2 cups grated provolone cheese
4 ounces sliced olives -- canned
4 ounces sliced mushroom -- canned
4 ounces pimiento -- jar

Spray bottom of 9X13 pan.

Mix beef, bread crumbs, eggs, parmesan, seasonings, garlic and ½ of the
jar of pizza sauce together until well combined.

Place ½ the meat into a dish and level out. Smoosh the center down and
build up the sides so you have a lip on the meat.

Put a little shredded cheese along the trough, then top with mushrooms ,
more cheese, olives, more cheese, then pimentos and remaining cheese.

With the remaining meat, make it thin, like three big burgers and put them
on top so you cover the cheese.
Pinch the sides well so the filling will not escape.

Rub the sides down with cold water on your hands until you see it is
smooth. (The water sets the meat so it doesn't break as easily).

Place remaining ½ of the pizza sauce in a sandwich bag and freeze separate
from meat.

Freeze.

Thaw, bake for 45 minutes at 375 degrees. Remove from the oven and spread
the rest of the pizza sauce on top and give it a sprinkle of parsley or
oregano. Bake another 20 minutes. (absolutely delightful).