Chilly weather makes you think comfort food. Meatloaf sure fits that description. I like to make meatloaf interesting by incorporating lots of different ingredients. In this meatloaf I added mushrooms, onions, mozzarella cheese and marinara sauce.
Cheese Filled Meatloaf
I have a double meatloaf pan that allows for the fat to drip through and, therefore, the meatloaf doesn’t sit in fat while it cooks.
2 lbs lean ground beef
2 tablespoons olive oil
1 cup dried breadcrumbs
1 large egg
1 teaspoon salt
1 teaspoon black cracked pepper
1 teaspoon Italian dried seasoning
1 cup mushrooms, chopped
¼ cup minced onion
2 garlic cloves minced
3/4 cup homemade marinara sauce or store-bought, divided
½ lb small mozzarella balls, also called pearl mozzarella
In a skillet sauté the onion, mushroom and garlic in the olive oil until fully cooked about 10 minutes. And allow to cool.
Fold the vegetables into the meat along with the breadcrumbs, egg, salt, pepper, Italian seasoning and 1/2 cup of the marinara sauce. Mix well.
Place 1/2 of the meatloaf mixture into a loaf pan, Then scatter the cheese balls over the meat and cover with the remaining meatloaf mixture.
Spread the remaining marinara sauce over the top of the meatloaf.
Bake in a 350 degree F oven for 90 minutes. Let rest for 10 minutes before serving.
Roasted Fingerling Potatoes
After the meatloaf has roasted for 30 minutes put the potatoes in the oven to cook alongside the meatloaf.
10-12 fingerling potatoes
1 tablespoon olive oil
2 cloves garlic, sliced
½ teaspoon dried oregano
Salt and pepper
Place the oil, garlic and oregano in a small baking dish. Add the potatoes and sprinkle them with salt and pepper. Turn the potatoes so they are coated in oil and herbs.
Bake in a moderate oven for about an hour or cook them in the oven with whatever meat or poultry you are roasting.
Sautéed Green Beans with Parmesan Cheese
1 garlic cloves, minced
1 tablespoon olive oil
1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
Salt and ground black pepper
1/4 cup water
2 teaspoons juice from 1 lemon
¼ cup grated Parmesan cheese
Heat oil in a saucepan over medium heat and add the beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, for 5 minutes.
Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes more. Remove cover, increase heat to high and cook until the water evaporates, about 1 minute.
Transfer green beans to a serving bowl, toss with lemon juice and cheese and adjust the seasoning with salt and pepper.
December 7, 2016 at 9:00 am
One of these days I’ll try meatloaf – silly it’s taken so long!
December 7, 2016 at 9:38 am
Oh boy, now that sound like a perfect dinner! Hmmm, that pan will have to be put on my Christmas wish list, I think.
Marisa Franca @ All Our Way
December 7, 2016 at 10:11 am
It’s been too long since we’ve made meatloaf. We would make it when our kids were still home. It is such a great dinner dish – I love your meatloaf pan! Such a great way to make meatloaf! Great recipes! Have a wonderful day.
heidi medina (@CookingWriter)
December 7, 2016 at 11:17 am
I’ve been looking for a good meatloaf recipe and how can anyone go wrong with mozzarella in the middle of the meatloaf. This delicious looking meatload is getting added to my must try soon recipes 🙂
For the Love of Cooking
December 7, 2016 at 11:56 am
The whole meal looks terrific – love that cheesy meatloaf!
December 7, 2016 at 12:51 pm
You know, I always read about meatloaf in books, and being non American, I could never get my head around what it was. Until this blog post! Also, CHEESE filled massive meat ball? This is definitely on my to-try list. That is a lot of minced meat, though. I wonder how much I would have to use for just two people?
December 7, 2016 at 1:08 pm
Meatloaf is not easy to cut down the amount because it would get dried out quickly. We are only 2 and after we have it for dinner, I cut it into thick slices and wrap each one separately and freeze to use for other meals or sandwiches.
You could try and cut all the amounts by half and place the loaf on a baking sheet. Cook for about 45 minutes. I would not put it in a loaf pan as above because it would not be enough meat for such a pan.
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December 9, 2016 at 10:03 am
A truly comforting meal…meatloaf is a favorite in our house and your version sounds terrific.
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December 19, 2016 at 6:19 am
I must make a meat loaf, I tend to make Shepherds pie or Cottage pie with mince and it would make a nice change.
December 19, 2016 at 8:59 am
There is a lot more you can do with meatloaf. It makes great sandwiches and you can change leftovers with different sauces. Thanks Charlotte.
January 24, 2017 at 4:04 pm
Very good recipe, and all have to look into those double meatloaf pans. Being able to drain the fat while it cooks is a great thing.
January 24, 2017 at 4:09 pm
Thank you so much for your comment. I appreciate that you took time to write.
July 22, 2017 at 8:25 pm
Made this whole menu tonight. Ann gives the beans a ’20’ out of ’10’ and says the meatloaf’s the best she’s ever had. Thanks, Jovina.
July 22, 2017 at 9:14 pm
Wow thank you Ann and Rex. So appreciate the feedback and happy you like my recipes.