CHEESY MEAT LOAF

4 Tbs. extra-virgin olive oil
2 carrots, cut into ¼” dice
2 celery stalks, cut into ¼” dice
1 onion, cut into ¼” dice
3 garlic cloves, minced
2 ¼ cups fresh bread crumbs
1 Tbs. plus ¼ cup minced fresh flat leaf parsley
2 oz. mozzarella cheese, shredded, plus 6 oz., cut into ½” cubes
Salt and pepper to taste
2 lb. ground beef
2 eggs, slightly beaten
½ tsp. minced fresh thyme
Mashed potatoes for serving

Preheat oven to 350*. Coat bottom of roaster with 1 Tbs. oil. In a deep sauté pan over medium-high heat, warm 2 Tbs. oil. Sauté carrots, celery and onion 8-10 minutes. Add garlic, sauté 1 minute. Cool 10 minutes.

In a bowl, combine 1 ½ cups bread crumbs and 1/3 cup water; soak 5 minutes. In another bowl, combine ¾ cup bread crumbs, 1 Tbs, parsley, 1 Tbs. oil, shredded cheese, salt and pepper.

In a large bowl, mix beef, soaked crumbs, vegetable mixture, eggs, ¼ cup parsley, thyme, cubed cheese, salt and pepper. Transfer to prepared pan; shape into 10”x5” loaf. Cover top and sides with cheese-bread crumb mixture. Bake until internal temperature registers 165*, about 1 hour and 10 minutes. Serve with mashed potatoes.

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