3lblean ground beefi.e. 90/10 OR 2 lbs with 1 lb Italian sausage
1mediumsweet onionfinely diced
1mediumgreen bell pepperseeded and finely diced
1cupPanko breadcrumbs
1/2cupgrated Parmesan cheese
1/2cuppasta sauceplus additional warmed for serving
2Tbspchopped fresh basil or Italian parsley
2TbspWorcestershire sauce
2tspdry Italian seasoning
2tspsteak seasoningi.e.Montreal or Chicago
1 1/2tspsaltmay adjust to taste
4clovesgarlicminced
3largeeggslightly beaten
18 ozblock mozzarella cheese, sliced into 20 equal slices
8-10slicesmozzarella or provolone cheese
Instructions
Preheat the oven to 350°F. Liberally spray a bundt pan with cooking spray. Have nearby a foil lined sheet pan.
In a medium-size mixing bowl mix together the ground beef, onion, green pepper, bread crumbs, Parmesan, pasta sauce, parsley, Worcestershire, Italian seasoning, steak seasoning, garlic and salt. Add eggs.
Using your hands mix until fully combined and the ingredients are evenly distributed. Divided in half.
Press 1/2 of meatloaf mixture in pan. Arrange the mozzarella cheese over the meatloaf then top with the remaining meatloaf mixture. Press evenly.
Bake for 45 minutes. Remove from oven. Drain liquid from bundt pan. (Use oven mitts the pan will be hot.)
Center foil lined sheet pan on top of Bundt pan. Flip to invert meatloaf onto the pan. Arrange cheese slices overlapping on top.
Increase oven temperature to 375°F. Return to oven baking for an additional 15 minutes or until cooked through and cheese has melted. Rest on pan for 10 minutes then transfer to a platter or cake stand.
Serve slices with additional warm pasta sauce on the side.