Creamy Stuffed Meatloaf

Soak the bread in milk, adding the liquid gradually until the bread is very soft.

In the soaked bread mixture, incorporate the chopped fresh herbs (basil, thyme, and oregano) to flavor the mixture.

Lightly whisk the eggs with a pinch of salt in a separate bowl.

Add the whisked eggs and the chopped onion to the bread and herb mixture.

Season the mixture with salt (be mindful of the saltiness of the filling) and pepper to taste.

Add the ground beef to the previous mixture and knead vigorously until you have a very uniform and homogeneous mass.

Let the mixture rest for approximately 10 minutes to allow it to become more homogeneous.

Line a baking dish with two sheets of aluminum foil (one on top of the other) and generously grease with olive oil to prevent sticking.

Spread the meat mixture over the aluminum foil, forming a uniform layer, but leaving space on the sides for folding.

Center the country sausage over the spread-out meat mixture, serving as the filling.

Roll up the meatloaf, bringing the edges of the foil and the meat up and over the filling, pressing firmly to compact the meat around the sausage.

Seal the ends of the aluminum foil, turning the meatloaf over so the seam is underneath, and shape it with your hands.

Place the wrapped meatloaf in a preheated oven at 350°F or 400°F (180ºC or 200ºC), baking for about 1 hour and 15 minutes to 1 hour and a half.

Remove the meatloaf from the oven, completely open the aluminum foil, and brush the surface with melted butter to brown.

Return the meatloaf to the oven (uncovered) until it is nicely browned.

After removing from the oven, let it rest for 4 to 5 minutes (or longer) before slicing to allow the meat to redistribute its juices (set).