Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Beef - Meatloaf Surprise 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
Breakfast
Contest Rules
Desserts
Dinners
    Beef - Braised Short Ribs
    Beef - Crock Pot Pot Roast
    Beef - Fajitas
    Beef - Meatloaf Surprise
    Beef - Mushroom Meatloaf
    Chicken - Aloutte
    Chicken - Fusion Saute
    Chicken - Marsala
    Chicken - Parmesan, Easy
    Chicken - Pizza
    Chicken - Roasted Easy
    Chicken - Salt-Baked
    Chicken - Thai Curry
    Chicken Croquettes
    Fish - and Chips
    Fish - Broiled Rockfish
    Fish - Catfish, Pan Fried w. Pecan Butter
    Fish - Crusted Rockfish
    Fish - Herb Stuffed Trout
    Fish - Lime Baked Tilapia
    Fish - Pickled Salmon. LoFat
    Fish - Salmon & Fennel
    Fish - Salmon En Papillote
    Fish - Turbot
    Fish - Tuscan Tuna
    Ham - Glazed Dinner
    Ham - Gammon Steaks
    Ham - Kale Stuffed
    Lamb - Easter
    Lamb, Slow-Roasted Leg of
    Pasta - Chesapeake
    Pasta - LoFat Carbonara
    Pasta - Potato Gnocchi
    Pasta - Spinach Dumplings
    Pasta - with Broccoli Rabe
    Pasta - with Pumpkin
    Pasta - with Spinach & Asparagus
    Pork - Crown Roast
    Rabbit, Stewed
    Sausage - Cassoulet
    Sausage, Spinach and Bean Ragout
    Seafood - Bouillabaisse
    Seafood - Chesapeake Pasta
    Seafood - Shrimp Etouffee
    Thanksgiving Day HELP
    Thanksgiving Ideas
    Turkey - Mexican Casserole
    Turkey - Pot Pie
    Turkey - Thighs & Sauerkraut
    Veal - Scaloppine
    Veg - Neatloaf
    Veg - OysterMushroom Shepherd's Pie
    Veg - Stir Fry
    Veg - Sweet Potato Pierogies
    Veg - Zucchini Pie
    Veg-Mock Duck & Tofu Etouffee
For Pet's Sake
Lunches
Salads
Sauces
Search the 'Net
Side Dishes
Soups & Starters
Vegetables
Meatloaf Surprise

1 pound lean ground beef
2 fresh eggs
1/2 cup mayonnaise
3/4 cup plain bread crumbs
a few pinches of salt
1 tablespoon Italian Herbs (or your own
combo of Oregano, Basil & Thyme)
1 slender brick of mozzarella cheese, about 8 to 10 ounces.
lots and lots of fresh, cracked pepper

This is what you'll need to do:
In a large bowl, mix together well the beef, mayo, bread crumbs, herbs and salt.

Generously sprinkle the bottom of your greased loaf pan with cracked black pepper, preferably right from the peppermill. (This will pay off later when we invert the meatloaf out of the pan to reveal a spicy crust.)

Press a third of the beef mixture into the bottom of the loaf pan until packed & level. Lay in the brick of mozzarella on top of the beef, centering it perfectly. You may need to slice some cheese off the edges because what we want is at least 3/4" space all around the cheese to have the room to pack the meat firmly around it, to seal it in just right.

Use another third of the beef mixture to pack all around the brick of cheese as just explained. The cheese should have no way of escaping out the sides of the meatloaf when it melts. Pack in the last third of the beef mixture tightly and firmly.

Bake in the 375 oven for 35 minutes. Remove pan from oven. Allow to cool several minutes.

Invert loaf pan onto a cutting board. Your meatloaf will ease right out. Cut two thick slices for one serving, but quickly transfer them to a plate, as the cheese will be eager to ooze out of its hiding place.

This is great to make for guests who aren't told of the surprise awaiting them.

Comments: Send us comments about this recipe steve@pulpkitchen.com