Small Italian Stuffed Meatloaf

A change from regular old meatloaf.  Even my non-meatloaf lovers said this one's a keeper.  It serves 3-4 people.  If you want to double the recipe, don't make a bigger roll, make two instead.  Keeps the cooking time accurate.

1  lb ground beef
1 garlic clove, minced
2 tbsps chopped fresh basil
salt and pepper to taste
3/4 cup Italian bread crumbs
1 egg
2 tbsps red wine

1/4 cup chopped celery
1/4 cup chopped onion
2 tbsps chopped red pepper
2 tbsps chopped sundried tomatoes

Combine well the first 7 ingredients.  Take a piece of parchment and press the meat out to form a 6" X 10" rectangle, about 1/4 to 1/2 inch thick.  If planning on freezing the meatloaf, like I did,  use plastic wrap instead.

Mix the vegetables together and spread evenly over meat leaving 1 inch at the top.

Use the parchment, or plastic wrap, to lift and roll meat jellyroll style. Roll with some pressure and seal the edge and sides together.

Bake uncovered in a 400F oven for 30 minutes.

Let stand 10 minutes before slicing.

If you freeze the meatloaf, label it with the cooking instructions.  When you want it, fully defrost it in the fridge the night before, then cook as usual.