Gouda-Stuffed Meatloaf

[aggiejac]

1 1/2 pounds ground beef or a combination of ground beef, pork, turkey or lamb
1 egg
1/2 cup Italian-style bread crumbs
1/3 cup chopped onion
1/3 cup shredded Parmesan cheese
1/3 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons mustard
6 shakes Angostura aromatic bitters
1 to 2 cloves minced garlic
1 tablespoon oregano
2 teaspoons Greek seasoning blend (such as McCormick brand)
1 teaspoon basil
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon ground sage
1/8 teaspoon crushed rosemary
8 ounces gouda cheese, cut into 1/2-inch-thick slices
4 small-medium potatoes, cut into 1-inch cubes
1 pound peeled miniature carrots
1 (15-ounce) can diced tomatoes
1/2 cup red wine
Salt and freshly ground black pepper
Oregano, to taste


Preheat the oven to 350 degrees.

In a large bowl, combine the ground meat, egg, bread crumbs, onion, Parmesan cheese, ketchup, Worcestershire sauce, mustard, bitters, garlic, oregano, Greek seasoning, basil, seasoned salt, sage and rosemary. Form into a loaf shape about 9 inches long and 4 inches wide. With a large knife, split the meatloaf lengthwise, forming a pocket. Arrange the cheese slices inside the pocket and reseal the meatloaf so the cheese will not come out during baking.

Place the meatloaf in a 9-by-13-inch roasting pan. Surround with the potatoes and carrots. Stir together the diced tomatoes, wine and 1/2 cup water, and pour over the vegetables and meat. Season generously with salt, pepper and additional oregano.

Cover tightly with aluminum foil and bake about 1 hour, until vegetables are just tender. Remove foil and cook an additional 10 minutes to brown the top of the meatloaf.