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Reader’s Recipe: JoAnn’s Stuffed Meatloaf

by Keith Brunell - Dallas, TX | Written on March 5, 2012

This recipe was submitted from our “Best Italian Cook Contest.” We liked it so much, we had to share it with you!

My mother handed this recipe down to me, received by her mother, so on and so forth. Most Italian recipes endure years of Sunday dinners! My grandmother used pancetta, my mother preferred prosciutto, and I like the spiciness of capicola. Always the same base, but our “stuffing” ingredients reflect our own taaste in the kitchen. I get creative with the garnish before baking: Red/green pepper strips, a stripe of spicy jam sprinkled with capers or several varieties of olives or tomato slices. – JoAnn

JoAnn’s Stuffed Meatloaf

1 1/2 lb. hamburger
1/2 c. seasoned breadcrumbs
1/2 c. milk
2 eggs, beaten
2 cloves garlic, minced
2 tbsp. minced parsley
1/2 tsp. salt
1/8 tsp. pepper
4 tbsp. Parmesan cheese
6 slices capicola
6 slices Provolone
5 scallions, sliced lengthwise

1. Combine the first 9 ingredients and shape into a 10 inch square on waxed paper.
2. Layer capicola first on the center of the meat mixture, then add cheese and scallions on top.
3. Roll up and place on an oiled baking dish, seam side down.
4. Bake 45-60 minutes at 350 degrees.


  • Majackson39

    Whooo — sounds really good!

  • The Kman

    Made it and holy smokes, it was goooooooood…….

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