¼teaspoonground black pepper, plus more for topping (optional)
1teaspoongarlic powder
1teaspoononion powder
4-8 ouncesmozzarella cheese, sliced
Sauce
⅔cupketchup or BBQ sauce, you could mix half and half
2-3Tablespoonslight brown sugar
Fresh parsley, for serving
Instructions
Preheat the oven to 375°F. Line a baking sheet or 9x5-inch loaf pan with foil. Lightly spray with nonstick spray.
In a large bowl, gently mix together the beef, breadcrumbs, broth, eggs, Worcestershire sauce, ketchup, Italian seasoning, salt, pepper, garlic powder, and onion powder with a wooden spoon or your hands until just combined, being careful not to overmix.
Remove half the meat from the bowl and shape on the prepared pan (you can also press into a loaf pan). Place the mozzarella slices down the center, leaving about 1/2 inch around the sides. Place the remaining meat on the top and shape the loaf, making sure to seal the edges.
Sauce
In a small bowl, stir together the ketchup and/or BBQ sauce and brown sugar until smooth. Pour over the top of the meatloaf. Add pepper on top, if desired.
Bake 45 minutes, or until a meat thermometer reaches 160°F. Let rest 5 minutes. Slice and sprinkle with parsley to serve.
Notes
Substitutions:
You can use 1 cup onion and 1 Tablespoon minced garlic in place of the onion powder and garlic powder. Sauté with a little olive oil before adding to the meat.
Add in a pinch of red pepper flakes to the meat or a few dashes of chili sauce or sriracha to the meatloaf sauce for a little heat.
Extra sauce: If you prefer your meatloaf extra saucy, you can always mix up another batch and brush more on the last 10 minutes of cooking or use it for dipping. Storage: Store leftovers in an airtight container in the refrigerator for 3 days.