Italian Meatloaf Filled With Capicola Roll

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3/4 cup breadcrumbs
• 1/2 cup slightly warm broth
• 2 tablespoons prepared pesto sauce
• 3 tablespoons pureed sun-dried tomatoes packed in oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon dried italian seasoning
• 1 small onion, diced
• 2 garlic cloves, minced
• hot pepper flakes
• 1/2 lb ground lamb
• 1 lb ground beef or 1 lb ground turkey
• 2 large eggs, slightly besten
• 1/2 lb capicola-mozzarella roll
• 3 -4 slices bacon (optional)

Recipe

• 1 preheat oven to 350 degree`s.
• 2 in a large bowl add the bread crumbs and broth and let soften.
• 3 add the next 8 ingredients mix in well(pesto to pepper flakes).
• 4 add the meats and eggs mix together.
• 5 on a damp counter place plastic wrap down. then the meat mixture in one layer 9 x 12.
• 6 lay the ham & cheese roll in one row across the long lenght of the meat. press the cappicola into the meat.
• 7 with the aid of the plastic wrap pull up the long side meat over the cheese and continue to roll sealing in the cheese.
• 8 roll onto a large baking pan. adjust the roll so seam is down and cheese is seal inches. removing the plastic wrap, add discard wrap.
• 9 place the bacon slices over meat if using.
• 10 bake in oven for 40-50 minutes. or until internal temp is 160 degrees when inserted in center of loaf.
• 11 let the meat rest room temp for 15-20 minutes. important for the juices to redistribute.
• 12 serve with your favorite tomato sauce.