Mozzarella Stuffed Meatloaf // Julia Pacheco

 

INGREDIENTS

  • Vegetable ingredients

  • 1 1/2 lbs red potatoes, cut into bite-sized pieces

  • 12 oz frozen green beans

  • 2 tbsp olive oil

  • Dash salt and pepper

  • Meatloaf ingredients

  • 1 lb lean ground beef

  • 2/3 cup Italian style breadcrumbs

  • 1 tbsp minced garlic

  • 1/3 cup ketchup, divided

  • 1 tbsp Worcestershire sauce

  • 1 tbsp yellow mustard

  • 1 egg

  • 1 tsp onion powder

  • Dash salt and pepper

  • 5 oz mozzarella cheese, cut into bite sized cubes

DIRECTIONS

  • Preheat oven to 400 degrees F.
  • Line a large sheet pan with aluminum foil, then spray with nonstick spray.
  • Make the vegetables. To a large bowl, add the potatoes, green beans, olive oil, and a dash of salt and pepper mix to coat the veggies in the oil and seasonings then place the vegetables on the sheet pan and spread out evenly.
  • Make the meatloaf. To a large bowl, add all of the meatloaf ingredients except for the cheese and add in 2 tbsp of the ketchup. Stir to combine.
  • Form into 4-6 small meatloaves then stuff them with some of the mozzarella cheese cubes. Make sure the mozzarella isn’t sticking out of the meat or else the cheese will spill out of the meatloaf.
  • Place the mini meatloaves on the sheet pan around the vegetables and brush the remaining ketchup over the top of the loaves. Bake for about 25 to 30 minutes or until the mini meatloaves are cooked through (when the meatloaves reach an internal temperature of 160 F).

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