 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Mozzarella cubes incorporated into a flavorful, savory meatloaf that includes wild mushrooms and thyme. Ingredients:
4 tablespoons extra virgin olive oil |
2 carrots, cut into 1/4-inch dice |
2 celery ribs, cut into 1/4-inch dice |
1 onion, cut into 1/4-inch dice |
1/2 ounce dried wild mushrooms, soaked in 1 cup hot water, chopped, soaking liquid reserved |
3 garlic cloves, minced |
2 1/4 cups fresh breadcrumbs |
1 tablespoon minced fresh flat leaf parsley |
1/4 cup minced fresh flat leaf parsley |
2 ounces mozzarella cheese, shredded, plus 6 oz. cut into 1/2-inch cubes |
salt |
fresh ground black pepper |
2 lbs ground beef (80% lean) |
2 eggs, lightly beaten |
1/2 teaspoon minced fresh thyme |
Directions:
1. Preheat oven to 350 degrees. Coat bottom of roaster with 1 tablespoons oil.
2. In deep saute pan over medium-high heat, warm 2 tbsp, oil. Saute carrots, celery, and onion 8-10 minutes. Add mushrooms and garlic, saute 1 minute. Cool 10 minutes.
3. In bowl, combine 1 1/2 cups bread crumbs and 1/3 cup mushroom soaking liquid; soak 5 minutes. In anouther bowl, combine 3/4 cup bread brumbs, 1 tablespoons parsley, 1 tbsp oil, shredded cheese, salt and pepper.
4. In large bowl, mix beef, soaked crumbs, vegetables mixture, eggs, 1/4 cup parsley, thyme, cubed cheese, salt and pepper. Transfer to prepared pan, shape into a 10 x 5 loaf. Cover top and sides with cheese-bread crumb ixture.
5. Bake until internal temperature registers 165 degrees, about 1 hour and 10 minutes. Serve with mashed potatoes.
|
|