Rolled Meatloaf

• THE SAUCE
• 1 (14 1/2 ounce) can whole tomatoes with juice, chopped
• 1 (8 ounce) can tomato sauce
• 1/2 cup chopped onion
• 1/3 cup chopped bell pepper
• 1/4 cup chopped celery
• 1 teaspoon italian seasoning
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder (I use more)
• 1 teaspoon Worcestershire sauce
• 2 cups water
• 1/4 cup chopped fresh parsley
• THE LOAF
• 1 lb ground beef
• 1 slice white bread, soaked in water
• 1 teaspoon creole seasoning (I use Paul Prudhome's Blackened Redfish)
• 1 teaspoon garlic powder (I use more)
• 1/2 teaspoon red pepper
• 1/2 teaspoon salt
• THE FILLING
• 1 cup mozzarella cheese, grated
• 3 tablespoons tomato sauce
• 1/4 chopped fresh parsley
• 1 teaspoon italian seasoning

1. Mix all the SAUCE ingredients, except parsley in a saucepan; cook over low until tender (1 1/2 hours); add salt and pepper to taste; remove from heat and mix in the parsley.
2. Mix well the meatloaf ingredients; spread out and flatten in a 9x12 baking dish; spread the cheese mixture over the meat.
3. Starting with one end, lift the meat and roll to the other end.
4. Set in the middle of pan, seam side down and pour tomato sauce over meat.
5. Bake at 350 for 1 hour.

sauce, tomatoes, tomato sauce, onion, bell pepper, celery, italian seasoning, sugar, oregano, garlic, worcestershire sauce, water, parsley, ground beef, white bread, creole seasoning, garlic, red pepper, salt, filling, mozzarella cheese, tomato sauce, parsley, italian seasoning

Taken from www.food.com/recipe/rolled-meatloaf-54770 (may not work)