Italian Stuffed Meat Loaf From Loren Martin

This impressive Italian stuffed meat loaf is a crowd-pleasing centerpiece for family dinners or potlucks. It combines ground turkey or chicken with savory seasonings, herbs, and a tangy horseradish kick, creating a moist and flavorful base. The center is loaded with a fresh mixture of diced zucchini, mushrooms, pitted olives, and gooey mozzarella cheese. Topped with rich spaghetti sauce and more cheese, it bakes into a golden, aromatic masterpiece. Serve warm with crusty bread to soak up the juices, or pair with roasted vegetables for a complete meal.

Cooking Method: Baking, Roasting

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 1691.1

Description

This impressive Italian stuffed meat loaf is a crowd-pleasing centerpiece for family dinners or potlucks. It combines ground turkey or chicken with savory seasonings, herbs, and a tangy horseradish kick, creating a moist and flavorful base. The center is loaded with a fresh mixture of diced zucchini, mushrooms, pitted olives, and gooey mozzarella cheese. Topped with rich spaghetti sauce and more cheese, it bakes into a golden, aromatic masterpiece. Serve warm with crusty bread to soak up the juices, or pair with roasted vegetables for a complete meal.

Ingredients

Ground turkey, chicken, or beef
Worcestershire sauce
Prepared horseradish
StoveTop stuffing mix (dry)
Tomato sauce
Diced tomatoes with green chilies
Spaghetti sauce
Dried dill
Dried tarragon
Dried basil
Dried oregano
Eggs, slightly beaten
Onions, diced
Parmesan cheese, grated
Garlic pepper
Shredded mozzarella cheese
Zucchini squash, diced
Pitted olives
Mushrooms

Directions

1
Preheat oven to 350°F (175°C).
2
In a large mixing bowl, combine the ground meat, dry stuffing mix, one can of spaghetti sauce, diced onions, grated Parmesan cheese, beaten eggs, Worcestershire sauce, dried basil, oregano, dill, tarragon, diced tomatoes with green chilies, prepared horseradish, garlic pepper, and the can of tomato sauce. Mix thoroughly until all ingredients are well incorporated.
3
Take half of the meat mixture and press it evenly into the bottom of a greased roasting pan to form a solid base layer.
4
In a separate bowl, combine the diced zucchini, mushrooms, pitted olives, and half of the shredded mozzarella cheese.
5
Spoon the vegetable and cheese mixture evenly over the bottom layer of meat in the roasting pan.
6
Place the remaining half of the meat mixture on top of the stuffing layer, sealing the edges carefully to enclose the filling.
7
Spoon the second can of spaghetti sauce evenly over the top of the meat loaf, then sprinkle with the remaining shredded mozzarella cheese.
8
Bake in the preheated oven for about 1 hour and 30 minutes, or until the meat is cooked through and the internal temperature reaches 165°F (74°C).
9
Let the loaf rest for 10 minutes before slicing. Garnish with extra mozzarella cheese and sliced olives if desired.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1691.1kcal

% Daily Value *
Total Fat 39.7g62%
Saturated Fat 11.3g57%
Cholesterol 873.9mg292%
Sodium 658.3mg28%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 306.4g613%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/italian-stuffed-meat-loaf-from-loren-martin/