1 jar (26-28 oz.) Ragu chunky garden style sauce, divided
1 large egg, slightly beaten
1/4 c. plain dry bread crumbs
2 cups shredded mozzarella cheese (8 oz.), divided
1 Tbs. finely chopped fresh parsley
1. Preheat oven to 350. In a large bowl combine beef, 2/3 c. sauce, breadcrumbs, and egg. Season if desired with salt and pepper. In a 13 x 9 baking or roasting pan shape into a 12 x 8 rectangle.
2. Sprinkle with 1 1/2 c. cheese and parsley down the center leaving 3/4 inch border. Roll starting at long end, jellyroll style. Press ends together and seal.
3. Bake uncovered 45 min. Pour remaining sauce over meatloaf. Sprinkle with remaining 1/2 c. cheese. Bake an additional 15. min. or until sauce is heated through and cheese melts.
Let stand 5 minutes before serving.