You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.
“This is one of those dishes I crave,” says Krystal. “It is so deliciously rich and it is bursting with flavor. It always blows people away when they take their first bite because they don’t expect meatloaf to taste anything like what they just tasted. It leaves a mark and brings them back, begging for more. Who wouldn’t fall in love with an Italian spiced meatloaf stuffed with gooey mozzarella cheese and topped with a creamy tomato sauce?”
3 lbs ground beef
2 lbs breakfast sausage (do one pound of sage and one pound of hot)
1 ¼ cup Italian bread crumbs
2 Tbsp Italian Seasoning
2 cups shredded mozzarella cheese, plus extra for garnish
Dried parsley for garnish
Creamy Tomato Sauce Ingredients:
1 jar marinara
1 – 15oz can crushed tomatoes
2/3 cup heavy cream
Preheat oven to 350 degrees. Combine the beef, sausage, bread crumbs and Italian seasoning; mix well. On a piece of parchment paper, spread the mixture out evenly, approximately one-inch thick. Distribute mozzarella cheese over the meat. Beginning at the long edge, lift and roll meat mixture toward you. Continue rolling until you reach the opposite edge. Lay the loaf, seam down, in a loaf pan or on a baking sheet. Bake for 45 minutes or until internal temperature reaches 160 degrees on a meat thermometer.
In the meantime, combine the ingredients for the creamy tomato sauce in a sauce pan and heat thoroughly. Remove meatloaf from the oven and carefully transfer the loaf to a serving platter. Pour the creamy tomato sauce over the meatloaf and garnish with a sprinkle of mozzarella cheese and dried parsley. Cut into 1 inch slices and serve immediately. Makes 10-12 servings.