Ingredients:

  • 2 lbs (900g) ground beef (80/20 blend recommended for flavor)
  • 1 cup (120g) bread crumbs (Italian seasoned)
  • 1/2 cup (120ml) milk
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) grated Parmesan cheese
  • 1/4 cup (30g) finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup (60ml) tomato paste
  • 1 cup (225g) pesto (store-bought or homemade - your call!)
  • 8 oz (225g) fresh mozzarella cheese, sliced or cubed
  • 4 oz (115g) pepperoni slices
  • 1/2 cup (120ml) tomato sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar (optional, for a touch of sweetness)

Instructions:

  1. In a large bowl, combine ground beef, bread crumbs, milk, egg, Parmesan cheese, onion, garlic, Italian seasoning, salt, pepper, and tomato paste. Gently mix until just combined; avoid overmixing.
  2. On a large sheet of parchment paper or aluminum foil, pat the meatloaf mixture into a large rectangle, about 1/2 inch thick.
  3. Spread pesto evenly over the meatloaf rectangle, leaving a 1-inch border on all sides. Arrange mozzarella slices and pepperoni over the pesto.
  4. Carefully roll the meatloaf into a log, using the parchment paper or foil to help lift and shape it. Pinch the ends and seam to seal tightly.
  5. Gently transfer the rolled meatloaf, seam-side down, into the prepared loaf pan.
  6. In a small bowl, whisk together tomato sauce, balsamic vinegar, and brown sugar (if using).
  7. Brush the meatloaf evenly with the glaze.
  8. Bake in a preheated oven at 350°F (175°C) for 60-75 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Let the meatloaf rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender meatloaf.