Mozzarella Meat Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Tbs. extra-virgin olive oil2 carrots, cut into 1/4-inch dice2 celery stalks, cut into 1/4-inch dice1 onion, cut into 1/4-inch dice1/2 oz. dried wild mushrooms, soaked in 1 cup hot water, chopped, soaking liquid reserved3 garlic cloves, minced2 1/4 cups fresh bread crumbs 1 Tbs. plus 1/4 cup minced fresh flat-leaf parsley2 oz. mozzarella cheese, shredded, plus 6 oz., cut into 1/2-inch cubesSalt and freshly ground pepper, to taste2 lb. ground beef (lean)2 eggs, lightly beaten1/2 tsp. minced fresh thyme
Directions:
Position a rack in the lower third of an oven and preheat to 350°F. Coat the bottom of a roasting pan with 1 Tbs. of the oil.
In a deep sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the carrots, celery and onion and sauté until tender and starting to caramelize, 8 to 10 minutes. Add the mushrooms and garlic and sauté for 1 minute. Let cool for 10 minutes.
In a bowl, combine 1 1/2 cups of the bread crumbs and 1/3 cup of the mushroom soaking liquid and soak for 5 minutes. In another bowl, combine the remaining 3/4 cup bread crumbs, the 1 Tbs. parsley, the remaining 1 Tbs. olive oil, shredded cheese, salt and pepper.
In a large bowl, using your hands, gently mix together the ground beef, soaked bread crumbs, vegetable mixture, eggs, the 1/4 cup parsley, thyme, cubed cheese, salt and pepper. Transfer the mixture to the prepared pan and shape into a 10-by-5-inch loaf. Cover the top and sides of the meat loaf with the cheese-bread crumb mixture.
Bake until an instant-read thermometer inserted into the center of the meat loaf registers 165°F, about 1 hour and 10 minutes. Let the meat loaf rest for 5 minutes before slicing. Serve with mashed potatoes. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user PAMELA~GRAMMY.
Position a rack in the lower third of an oven and preheat to 350°F. Coat the bottom of a roasting pan with 1 Tbs. of the oil.
In a deep sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the carrots, celery and onion and sauté until tender and starting to caramelize, 8 to 10 minutes. Add the mushrooms and garlic and sauté for 1 minute. Let cool for 10 minutes.
In a bowl, combine 1 1/2 cups of the bread crumbs and 1/3 cup of the mushroom soaking liquid and soak for 5 minutes. In another bowl, combine the remaining 3/4 cup bread crumbs, the 1 Tbs. parsley, the remaining 1 Tbs. olive oil, shredded cheese, salt and pepper.
In a large bowl, using your hands, gently mix together the ground beef, soaked bread crumbs, vegetable mixture, eggs, the 1/4 cup parsley, thyme, cubed cheese, salt and pepper. Transfer the mixture to the prepared pan and shape into a 10-by-5-inch loaf. Cover the top and sides of the meat loaf with the cheese-bread crumb mixture.
Bake until an instant-read thermometer inserted into the center of the meat loaf registers 165°F, about 1 hour and 10 minutes. Let the meat loaf rest for 5 minutes before slicing. Serve with mashed potatoes. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user PAMELA~GRAMMY.
Nutritional Info Amount Per Serving
- Calories: 559.2
- Total Fat: 33.8 g
- Cholesterol: 147.5 mg
- Sodium: 463.7 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 3.7 g
- Protein: 34.7 g
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