Meat Loaf With Mozzarella
|Tomato juice||1⁄2 Cup (8 tbs)|
|Italian bread slice||3 , trimmed of crust and cut into 1/2-inch cubes, to make 1 cup|
|Ground beef chuck||2 Pound|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Dried oregano||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Mozzarella cheese||8 Ounce, sliced|
|Marinara sauce||2 Cup (32 tbs), heated (Homemade / Jarred)|
1. Preheat oven to 350°. In a large bowl, combine tomato juice and bread. Let stand 10 minutes to soften bread. Add beef, onion, celery, eggs, oregano, salt, and pepper. Mix with your hands or a wooden spoon to blend well.
2. On a piece of wax paper set on a baking sheet, flatten meat into a 12x8-inch rectangle. Arrange mozzarella slices in a lengthwise line down center of rectangle. Using paper to help lift meat, roll up jelly-roll fashion from one long side. Pinch edges to seal. Bake for 35 to 40 minutes, or until firm.