Italian Stuffed Meatloaf

Toast pine nuts on the stove top for 2-3 minutes. Let cool.

Saute shallot in olive oil until soft. Add port/red wine to the pan, add golden raisins and let them soak up the mixture. Let cool.

Combine the rest of the ingredients as listed above; add cooled pine nuts and raisin mixture to incorporate.

Start shaping into an 8 x 4 loaf, adding mozzarella down the middle, and molding the loaf over the top of the cheese so it is now in the middle of the loaf.

Cook on a baking sheet for approximately 45 minutes.

Let rest for 10 minutes and slice, serving roasted tomatoes or good quality tomato sauce over the top.