Ingredients:

  • 1 lb ground beef chuck
  • 0.5 lb Italian pork sausage, casings removed
  • 0.5 cup Italian breadcrumbs
  • 2 large eggs, beaten
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp whole milk
  • 8 oz mozzarella cheese, sliced
  • 2 cups fresh baby spinach, sautéed and squeezed dry
  • 0.5 cup roasted red peppers, patted dry
  • 1/4 cup grated Parmesan cheese
  • 0.5 cup marinara sauce
  • 1 tbsp brown sugar
  • 1 tsp balsamic vinegar
  • 1 tbsp melted butter

Instructions:

  1. Lightly sauté the minced garlic in a teaspoon of oil until fragrant but not brown.
  2. In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, beaten eggs, 1/3 cup Parmesan, milk, and dried herbs.
  3. Gently fold the mixture together with your hands or a fork until no streaks of egg remain; do not overwork the meat.
  4. Lay a piece of parchment paper on your counter. Transfer the meat mixture to the center and pat it into a rectangle roughly 3/4 inch thick.
  5. Layer the sautéed spinach, roasted red peppers, and mozzarella planks across the center of the meat, leaving a 1-inch border.
  6. Sprinkle the remaining 1/4 cup of Parmesan cheese over the filling.
  7. Using the Envelope Seal method, fold the edges of the meat inward and roll the meat tightly around the filling to lock the cheese inside.
  8. Place the loaf on a parchment-lined baking sheet.
  9. Mix the marinara sauce, brown sugar, balsamic vinegar, and melted butter in a small bowl.
  10. Brush the glaze over the meatloaf and bake at 375°F (190°C) for 50 minutes, or until the internal temperature reaches 160°F.
  11. Let the meatloaf rest for 10 minutes before slicing.