Stuffed Meatloaf

Meredith Bond

Is it possible to run out of recipes? Well… kind of. I had been so good at putting up recipes every week, and I did so for quite some time, but doing so, I quickly ran through all of my favourite recipes that don’t require specialty ingredients which can only be found at Indian or other Asian grocery stores (I haven’t included those recipes because I got complaints from readers who live in areas where such stores don’t exist). So, my regular weekly Fooding blog slipped by the way-side. I was not happy about this! But I didn’t quite know what to do about it, aside from desperately try to find new recipes, make them, adapt them, etc, etc.

Now, I think I’ve got an idea, a solution to the problem. I’m going to be posting new recipes once a month. If at the end of some months (maybe six?) I have a good number of recipes saved up, I may start posting them more frequently, every fortnight perhaps.

So to start, I’ve got a fantastic meatloaf recipe which, in fact, I’ve been making for years, and I’m pretty sure I haven’t already posted (don’t quite know why, but now I’m glad). Enjoy!

Stuffed Meatloaf


1 beaten egg

1 cup tomato sauce/pizza sauce/marinara sauce

¼ cup bread crumbs

¼ cup toasted wheat germ

1 ½ lbs ground meat (I use turkey, you can use whatever makes you happy)

½ cup shredded mozzarella

¼ cup grated Parmesan cheese

2 Tbs parsley flakes

¼ cup shredded mozzarella for the top


  1. In a large mixing bowl stir together egg, 1/3 cup tomato sauce, bread crumbs and wheat germ.
  2. Add meat. Mix well.
  3. On a piece of foil, pat meat mixture into a rectangle. sprinkle ½ cup mozzarella down the centre of the meat, followed by the Parmesan cheese and the parsley.
  4. Roll sides in with the tin foil and seal the seam in the center so that you have a sort of jelly roll of a meatloaf.
  5. Seal the tin foil, put into an oven-proof baking dish and bake at 350 degrees for 30 minutes.
  6. Open foil, add more sauce and mozzarella on top.
  7. Bake for another 15-20 minutes, until done.

I serve this with a little pasta on the side and a nice big green salad.




Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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