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.