Name: Stromboli Meatloaf recipe
Ingredients: For the Meatloaf Base: 1 ½ pounds Ground Beef (80/20 blend recommended): The foundation of our Stromboli Meatloaf! Using an 80/20 blend of ground beef provides a good balance of flavor and fat content. The fat is crucial for keeping the meatloaf moist and flavorful during baking. You can also use leaner ground beef, but you might want to add a tablespoon or two of olive oil to the mixture to prevent dryness. For a richer flavor, consider using a combination of ground beef and ground pork or ground veal.; ½ pound Ground Pork (Optional, for richer flavor): Ground pork adds a depth of flavor and richness to the meatloaf that complements the beef beautifully. If you choose to use ground pork, combine it with the ground beef for a more complex flavor profile. If you prefer to use only ground beef, you can omit the pork entirely and just increase the amount of ground beef to 2 pounds.; 1 cup Breadcrumbs (Panko or Italian seasoned): Breadcrumbs act as a binder in the meatloaf, helping to hold it together and absorb moisture. Panko breadcrumbs provide a slightly coarser texture, while Italian seasoned breadcrumbs add extra flavor. You can use either, or even plain breadcrumbs. If using plain breadcrumbs, you might want to increase the Italian seasoning in the recipe slightly. For a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers.; ½ cup Milk (or Buttermilk for extra tenderness): Milk adds moisture to the meatloaf, keeping it tender and preventing it from drying out during baking. Buttermilk can be used instead of milk for extra tenderness and a subtle tanginess that enhances the flavor. You can also use beef broth or water as a substitute for milk if needed.; 1 Large Egg: The egg acts as another binder, further helping to hold the meatloaf together and adding richness. Use a large egg for the right proportion in the recipe.; ½ cup Yellow Onion, finely diced: Onion adds savory flavor and moisture to the meatloaf. Yellow onion is a classic choice for meatloaf, providing a mild and slightly sweet flavor that caramelizes beautifully during baking. Dice the onion finely so it cooks through evenly and blends seamlessly into the meatloaf mixture.; 2 cloves Garlic, minced: Fresh garlic is essential for adding a pungent, aromatic flavor to the meatloaf. Mince the garlic finely to ensure it distributes evenly throughout the mixture and doesn’t burn during baking. If you don’t have fresh garlic, you can substitute with garlic powder, but fresh garlic definitely offers a superior flavor.; 2 tablespoons Worcestershire Sauce: Worcestershire sauce adds a depth of savory umami flavor to the meatloaf, enhancing its richness and complexity. It’s a key ingredient for that classic meatloaf taste.; 2 tablespoons Ketchup: Ketchup adds a touch of sweetness and tanginess to the meatloaf, and also contributes to its moistness. It complements the savory flavors and helps to balance the overall taste.; 2 teaspoons Italian Seasoning: Italian seasoning is a blend of dried herbs like oregano, basil, rosemary, and thyme, and it adds a classic Italian flavor profile to the meatloaf, complementing the stromboli theme.; 1 teaspoon Paprika (Sweet or Smoked): Paprika adds a subtle smoky sweetness and beautiful color to the meatloaf. Smoked paprika will enhance the smoky flavor, while sweet paprika provides a milder, sweeter note. Regular paprika works wonderfully as well.; 1 teaspoon Salt: Salt is crucial for enhancing the flavor of all the ingredients in the meatloaf. Adjust the amount of salt to your personal preference. I recommend starting with 1 teaspoon and adding more to taste as needed. Kosher salt or sea salt are excellent choices for seasoning.; ½ teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and enhances the overall flavor. Adjust the amount to your preference. White pepper can also be used for a milder peppery flavor.; For the Stromboli Filling: 8 ounces Mozzarella Cheese, shredded: Mozzarella cheese is the classic choice for stromboli filling, melting beautifully and providing a gooey, cheesy texture. Shredded mozzarella is convenient and melts evenly. You can use low-moisture mozzarella for less water content and better melting.; 4 ounces Provolone Cheese, sliced or shredded (Optional, for extra flavor): Provolone cheese adds a sharper, slightly nutty flavor that complements the mozzarella and other fillings. Sliced or shredded provolone works equally well. You can also use other melting cheeses like Monterey Jack, fontina, or a blend of Italian cheeses.; 4 ounces Deli Ham, sliced: Deli ham adds a savory, salty element to the filling, a classic stromboli ingredient. You can use cooked ham slices, or diced ham.; 4 ounces Pepperoni, sliced or mini pepperoni: Pepperoni adds a spicy, slightly smoky flavor and a touch of heat to the filling, another classic stromboli ingredient. Sliced pepperoni or mini pepperoni both work well. You can also use other Italian deli meats like salami or prosciutto.; ½ cup Roasted Red Peppers, drained and sliced (Optional, for vegetables and sweetness): Roasted red peppers add sweetness, a smoky flavor, and a vibrant color to the filling. Drained and sliced roasted red peppers are convenient and easy to use. You can also use jarred roasted red peppers or roast your own. Other vegetables like sautéed mushrooms, spinach, or olives can also be added to the filling.; For the Savory Glaze (Optional, but highly recommended): ¼ cup Ketchup: Ketchup forms the base of the savory glaze, adding sweetness and tanginess.; 2 tablespoons Brown Sugar (Light or Dark): Brown sugar adds sweetness and helps the glaze caramelize beautifully during baking, creating a glossy and flavorful crust. Light or dark brown sugar both work well; dark brown sugar will provide a slightly richer molasses flavor.; 1 tablespoon Apple Cider Vinegar (or Balsamic Vinegar): Vinegar adds tanginess to the glaze, balancing the sweetness and creating a more complex flavor profile. Apple cider vinegar provides a slightly fruity tang, while balsamic vinegar offers a richer, more complex, slightly sweet and tangy flavor. You can also use red wine vinegar or even Worcestershire sauce as a substitute for vinegar.

Ingredients

Scale

- For the Meatloaf Base:
  - - 1 ½ pounds Ground Beef (80/20 blend recommended): The foundation of our Stromboli Meatloaf! Using an 80/20 blend of ground beef provides a good balance of flavor and fat content. The fat is crucial for keeping the meatloaf moist and flavorful during baking. You can also use leaner ground beef, but you might want to add a tablespoon or two of olive oil to the mixture to prevent dryness. For a richer flavor, consider using a combination of ground beef and ground pork or ground veal.
  - - ½ pound Ground Pork (Optional, for richer flavor): Ground pork adds a depth of flavor and richness to the meatloaf that complements the beef beautifully. If you choose to use ground pork, combine it with the ground beef for a more complex flavor profile. If you prefer to use only ground beef, you can omit the pork entirely and just increase the amount of ground beef to 2 pounds.
  - - 1 cup Breadcrumbs (Panko or Italian seasoned): Breadcrumbs act as a binder in the meatloaf, helping to hold it together and absorb moisture. Panko breadcrumbs provide a slightly coarser texture, while Italian seasoned breadcrumbs add extra flavor. You can use either, or even plain breadcrumbs. If using plain breadcrumbs, you might want to increase the Italian seasoning in the recipe slightly. For a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers.
  - - ½ cup Milk (or Buttermilk for extra tenderness): Milk adds moisture to the meatloaf, keeping it tender and preventing it from drying out during baking. Buttermilk can be used instead of milk for extra tenderness and a subtle tanginess that enhances the flavor. You can also use beef broth or water as a substitute for milk if needed.
  - - 1 Large Egg: The egg acts as another binder, further helping to hold the meatloaf together and adding richness. Use a large egg for the right proportion in the recipe.
  - - ½ cup Yellow Onion, finely diced: Onion adds savory flavor and moisture to the meatloaf. Yellow onion is a classic choice for meatloaf, providing a mild and slightly sweet flavor that caramelizes beautifully during baking. Dice the onion finely so it cooks through evenly and blends seamlessly into the meatloaf mixture.
  - - 2 cloves Garlic, minced: Fresh garlic is essential for adding a pungent, aromatic flavor to the meatloaf. Mince the garlic finely to ensure it distributes evenly throughout the mixture and doesn’t burn during baking. If you don’t have fresh garlic, you can substitute with garlic powder, but fresh garlic definitely offers a superior flavor.
  - - 2 tablespoons Worcestershire Sauce: Worcestershire sauce adds a depth of savory umami flavor to the meatloaf, enhancing its richness and complexity. It’s a key ingredient for that classic meatloaf taste.
  - - 2 tablespoons Ketchup: Ketchup adds a touch of sweetness and tanginess to the meatloaf, and also contributes to its moistness. It complements the savory flavors and helps to balance the overall taste.
  - - 2 teaspoons Italian Seasoning: Italian seasoning is a blend of dried herbs like oregano, basil, rosemary, and thyme, and it adds a classic Italian flavor profile to the meatloaf, complementing the stromboli theme.
  - - 1 teaspoon Paprika (Sweet or Smoked): Paprika adds a subtle smoky sweetness and beautiful color to the meatloaf. Smoked paprika will enhance the smoky flavor, while sweet paprika provides a milder, sweeter note. Regular paprika works wonderfully as well.
  - - 1 teaspoon Salt: Salt is crucial for enhancing the flavor of all the ingredients in the meatloaf. Adjust the amount of salt to your personal preference. I recommend starting with 1 teaspoon and adding more to taste as needed. Kosher salt or sea salt are excellent choices for seasoning.
  - - ½ teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and enhances the overall flavor. Adjust the amount to your preference. White pepper can also be used for a milder peppery flavor.

- For the Stromboli Filling:
  - - 8 ounces Mozzarella Cheese, shredded: Mozzarella cheese is the classic choice for stromboli filling, melting beautifully and providing a gooey, cheesy texture. Shredded mozzarella is convenient and melts evenly. You can use low-moisture mozzarella for less water content and better melting.
  - - 4 ounces Provolone Cheese, sliced or shredded (Optional, for extra flavor): Provolone cheese adds a sharper, slightly nutty flavor that complements the mozzarella and other fillings. Sliced or shredded provolone works equally well. You can also use other melting cheeses like Monterey Jack, fontina, or a blend of Italian cheeses.
  - - 4 ounces Deli Ham, sliced: Deli ham adds a savory, salty element to the filling, a classic stromboli ingredient. You can use cooked ham slices, or diced ham.
  - - 4 ounces Pepperoni, sliced or mini pepperoni: Pepperoni adds a spicy, slightly smoky flavor and a touch of heat to the filling, another classic stromboli ingredient. Sliced pepperoni or mini pepperoni both work well. You can also use other Italian deli meats like salami or prosciutto.
  - - ½ cup Roasted Red Peppers, drained and sliced (Optional, for vegetables and sweetness): Roasted red peppers add sweetness, a smoky flavor, and a vibrant color to the filling. Drained and sliced roasted red peppers are convenient and easy to use. You can also use jarred roasted red peppers or roast your own. Other vegetables like sautéed mushrooms, spinach, or olives can also be added to the filling.

- For the Savory Glaze (Optional, but highly recommended):
  - - ¼ cup Ketchup: Ketchup forms the base of the savory glaze, adding sweetness and tanginess.
  - - 2 tablespoons Brown Sugar (Light or Dark): Brown sugar adds sweetness and helps the glaze caramelize beautifully during baking, creating a glossy and flavorful crust. Light or dark brown sugar both work well; dark brown sugar will provide a slightly richer molasses flavor.
  - - 1 tablespoon Apple Cider Vinegar (or Balsamic Vinegar): Vinegar adds tanginess to the glaze, balancing the sweetness and creating a more complex flavor profile. Apple cider vinegar provides a slightly fruity tang, while balsamic vinegar offers a richer, more complex, slightly sweet and tangy flavor. You can also use red wine vinegar or even Worcestershire sauce as a substitute for vinegar.

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). This temperature is ideal for baking meatloaf, allowing it to cook through evenly without drying out too quickly. Line a large baking sheet with parchment paper or foil. Parchment paper prevents sticking and makes cleanup easier, while foil also works well. If using foil, you might want to lightly grease it with cooking spray to prevent sticking.

1. Combine Meatloaf Base Ingredients: In a large bowl, combine the ground beef (and ground pork, if using), breadcrumbs, milk (or buttermilk), egg, diced onion, minced garlic, Worcestershire sauce, ketchup, Italian seasoning, paprika, salt, and black pepper. Use your hands to gently mix all the ingredients together until just combined. Be careful not to overmix the meatloaf mixture. Overmixing can make the meatloaf tough. Mix just until the ingredients are evenly distributed.

1. Shape Meatloaf into a Rectangle: Place a large sheet of parchment paper on your work surface. Transfer the meatloaf mixture onto the parchment paper. Using your hands or a rolling pin, gently press and shape the meatloaf mixture into a large rectangle, approximately 12×16 inches in size and about ½ inch thick. Aim for an even thickness throughout the rectangle to ensure even cooking.

1. Layer Stromboli Fillings: Evenly distribute the shredded mozzarella cheese over the meatloaf rectangle, leaving about a 1-inch border around the edges. Layer the provolone cheese (if using) over the mozzarella. Arrange the sliced deli ham over the cheese, followed by the pepperoni slices. If using roasted red peppers, arrange them evenly over the pepperoni. You can customize the filling layers to your preference, but ensure they are evenly distributed and not too thick to allow for easy rolling and even cooking.

1. Roll the Stromboli Meatloaf: Starting from one of the longer sides of the rectangle, carefully roll up the meatloaf, jelly-roll style, using the parchment paper to help you lift and roll. Roll it tightly, but gently, to create a log shape. As you roll, peel away the parchment paper from the meatloaf. Pinch the seam along the length of the roll to seal it closed. Tuck in and pinch the ends to seal them as well. This sealing process is important to prevent the filling from leaking out during baking and to maintain the stromboli shape.

1. Transfer to Baking Sheet and Shape: Carefully lift the rolled Stromboli Meatloaf and transfer it to the prepared baking sheet, seam-side down. Gently curve the stromboli into a slight crescent shape, if desired, for a more visually appealing presentation.

1. Score the Top and Bake: Using a sharp knife, make 3-4 diagonal slits across the top of the Stromboli Meatloaf. These slits allow steam to escape during baking and prevent the stromboli from bursting. They also create a visually appealing pattern on the finished meatloaf. Bake in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to accurately check the internal temperature. Insert the thermometer into the center of the meatloaf. The meatloaf is done when it reaches 160°F (71°C) and the juices run clear when pierced with a fork.

1. Prepare and Apply Savory Glaze (Optional): While the Stromboli Meatloaf is baking, prepare the savory glaze, if using. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar (or balsamic vinegar). In the last 15 minutes of baking, remove the Stromboli Meatloaf from the oven and brush it generously with the prepared glaze. Return it to the oven and continue baking for the remaining 15 minutes, or until the glaze is caramelized and the meatloaf is cooked through. Basting with the glaze during the last part of baking helps to create a beautiful, glossy, and flavorful crust.

1. Rest Before Slicing and Serving: Once the Stromboli Meatloaf is cooked through and glazed, remove it from the oven and let it rest for 10-15 minutes before slicing and serving. Resting is essential as it allows the juices to redistribute throughout the meatloaf, resulting in a more tender and flavorful final product. It also makes it easier to slice the stromboli without it falling apart.

1. Slice and Serve: After resting, slice the Stromboli Meatloaf into 1-inch thick slices using a serrated knife. Serve hot and enjoy! The Stromboli Meatloaf is delicious on its own, or with your favorite side dishes.

Nutrition

Serving Size: one normal portion
Calories: 350-500
Sugar: 8-12g
Sodium: 500-700mg
Fat: 20-30g
Saturated Fat: 8-12g
Carbohydrates: 20-30g
Fiber: 1-2g
Protein: 25-35g
Cholesterol: 100-150mg