Italian Meatloaf

Here's a recipe for a easy but yummy meatloaf. It's good with or without the cheese. In the event you have leftovers, which we rarely do, it makes terrific meatloaf sandwiches - we like ours with mayo, mustard, and some thinly sliced sweet onions on homestyle country bread. Hope you enjoy the recipe.

1 medium sweet onion, finely chopped
1/2 C. Pepperidge Farm herb seasoned stuffing
1/2 C. prepared beef bouillon (I use Campbell's, but don't forget to dilute it)
1-1/2 lb ground chuck
2 T. chopped parsley
1/2 C. grated Parmesan cheese
1 egg, slightly beaten
1 t. salt
1/4 t. pepper
1 (6oz.) pkg. sliced mozzarella cheese
1 (8oz.) can tomato sauce with garlic and basil (or use regular tomato sauce and add 1 t. basil and 1 t. garlic powder)

Preheat oven to 375 degrees F. In a large bowl, pour beef bouillon over stuffing and let sit 2-3 minutes. Add remaining ingredients except for mozzarella and tomato sauce. Mix lightly until well blended. Shape into a loaf and place one half of meat mixture into meatloaf pan or on a shallow baking pan. Layer mozzarella slices over meat, then form remaining half of meat mixture over cheese, making sure to seal cheese inside of the meatloaf. Bake for 30 minutes. Pour tomato sauce over top and continue baking 30 minutes longer or until internal temperature reaches 165 degrees F.