Italian Stuffed Meatloaf

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• 19 ounces uncooked mild Italian link sausage (casings removed or 16 ounces ground Italian sausage)
  Ingredient note

  Source: 19 ounces uncooked mild Italian link sausage (casings removed or 16 ounces ground Italian sausage)
• 1 pound ground beef or turkey
  Ingredient note

  Source: 1 pound ground beef or turkey
• ¾ cup chili sauce, pizza sauce or marinara (divided)
  Ingredient note

  Source: ¾ cup chili sauce, pizza sauce or marinara (divided)
• ¼ cup water
  Ingredient note

  Source: ¼ cup water
• ¾ cup old fashioned oats
  Ingredient note

  Source: ¾ cup old fashioned oats
• 1 each egg (lightly beaten)
  Ingredient note

  Source: 1 egg (lightly beaten)
• 1 tablespoon chili powder
  Ingredient note

  Source: 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
  Ingredient note

  Source: 1 tablespoon Worcestershire sauce
• 1 cup diced red bell pepper
  Ingredient note

  Source: 1 cup diced red bell pepper
• 1 cup diced yellow onion
  Ingredient note

  Source: 1 cup diced yellow onion
• 1 cup frozen corn
  Ingredient note

  Source: 1 cup frozen corn
• 1 cup fresh baby spinach leaves
  Ingredient note

  Source: 1 cup fresh baby spinach leaves
• 3 slices Provolone cheese
  Ingredient note

  Source: 3 slices Provolone cheese

1. Preheat the oven to 350 degrees F. Lightly grease a 9-x 5-inch loaf pan with nonstick cooking spray.
2. In a large bowl, combine ½ cup of the chili sauce with the water. Add the oats, egg, chili powder, Worcestershire, and mix well. Remove the sausage from the casings, if needed and add it to the bowl along with the ground beef or turkey. Add the bell pepper, onion and corn and mix well. Divide the meat mixture in half. Press half of the meat mixture into the prepared loaf pan.
3. Create a shallow indent in the meat allowing the edges to rise along the edge of the pan. Layer half the provolone on top of the meat along the center, staying about ½-inch inch away from the edges. Add the spinach leaves and remaining provolone. Cover completely with the 2nd half of the meat mixture forming a domed top and sealing the edges.
4. Bake uncovered for 50 minutes. Remove the pan from the oven and carefully drain off as much grease as possible. Spread the remaining ¼ cup chili sauce over the top of the loaf and bake for an additional 10 to 15 minutes or until a meat thermometer inserted in the center of the loaf registers 165 degrees F. Allow the loaf to rest for 5 to 10 minutes before slicing.