Italian Cheese-Stuffed Meatloaf

This is my orginial twist on the classic meatloaf.

1 lb. lean ground beef
1 lb. pork or turkey bulk sausage
1 1/2 c. oatmeal
2 eggs
1 1/3 c. milk
1 med. onion, finely chopped
1/4 c. parmesan cheese
1 Tb. Italian Seasoning
1 1/2 tsp. salt
1/4 - 1/2 tsp. pepper
4 deli slices provolone cheese
4 deli slices mozzerella cheese
Pasta sauce, if desired

Combine meats, oatmeal, eggs, milk, onion, parmesan, and seasonings. Spray two sheets wax paper w/nonstick cooking spray. Pour meat mixture on to one and cover with the other sheet. Press meat out to 1/2 in. thick rectangle, then remove top wax paper. Arrange cheese slices on top - keep it 1 in. from sides and ends. Gently roll the meatloaf, using the bottom wax paper to help. Seal ends and bottom seam and place in a greased 8x8 pan. Bake at 350 degrees for 1 hour - 1 1/4 hour or until no longer pink inside. During last 20-30 minutes, top with tomato pasta sauce if desired.

Makes 1 lg. meatloaf