This is my version of Italian-style meatloaf. Gotta love all that gooey cheese in the middle! This time I paired it with sautéed haricot verts with caramelized shallot and pecans, along with some roasted fingerling potatoes. You know I never really eat ketchup unless I’m at a restaurant or if I make meatloaf! For me I have to have ketchup with meatloaf 🙂
Mix this all in a big bowl:
- 2 lbs lean ground beef
- 1 jar TJ’s bruschetta mix
- 1/3-1/2 cup quick oats
- 1 egg
- 1/2 onion, diced & sautéed in a pan (I threw in some mushrooms too)
- seasonings: Herbs de Provence (or Italian Seasoning), garlic powder, salt, pepper
- topped with a bit of ketchup
- Mozzarella cheese for stuffing
Pre-heat oven to 375 F. Take about a handful of the meat mixture at a time to form about four, 1/2 mini meat loaves on a foil lined broiler pan. Place some mozzarella cheese down in the center and then top with the rest of the meat mixture. Make sure there aren’t any seams open, or the cheese will ooze out when baked.
Bake until a thermometer registers 155 F, take them out of the oven and let rest until the temperature raises to 160 F. Enjoy!!
It looks like it has a giant tongue!
You can also make stuffed meatloaf burgers!
Leftovers idea: With the leftover meatloaf I chopped it up and threw it in some tomato and roasted red pepper soup from TJ’s, along with some veggies and pasta. It was great & easy!
