Cheese Stuffed Meat Loaf

Makes 6 servings

1-1/2 pounds ground beef
1 jar (1 pound 10 ounces) RAGÚ® Chunky Garden style Pasta Sauce, divided
1 large egg, lightly beaten
1/4 cup plain dry bread crumbs
2 cups shredded mozzarella cheese (about 8 ounces)
1 tablespoon finely chopped fresh parsley

Preheat oven to 350°F. In large bowl, combine ground beef, 1/3 cup Ragú Pasta Sauce, egg and bread crumbs. Season, if desired, with salt and ground black pepper. In 13×9-inch baking or roasting pan, shape into 12×8-inch rectangle. Sprinkle 1-1/2 cups cheese and parsley down center leaving 3/4-inch border. Roll, starting at long end, jelly-roll style. Press ends together to seal. Bake uncovered 45 minutes. Pour remaining sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand 5 minutes before serving.


Tip:
Molding the meat mixture onto waxed paper helps make rolling easier. Just lift waxed paper to curl the meat over cheese filling, then carefully remove meat from paper. Continue rolling in this manner until filling is enclosed in roll and meat is off paper.

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