Earl's Mozzarella Meat Loaf
Submitted by kimlein
Beef and pork meat loaf loaded with melty mozzarella, Parmesan, and sautéed red peppers. Herb-seasoned with basil and thyme, glazed with ketchup, and ready in under an hour.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
50 minForget everything you think you know about meat loaf. This one’s got pockets of gooey mozzarella hiding inside every slice.
A mix of ground beef and pork keeps things juicy, while sautéed red bell pepper, garlic, basil, and thyme bring serious Italian-American flavor to the party.
Old-fashioned oats stand in for breadcrumbs as the binder, and a generous hit of grated Parmesan runs through the entire loaf.
A quick ketchup glaze on top gets sticky and caramelized in the oven, giving you that classic meat loaf look with a cheesy upgrade underneath.
Kitchen Tips
- Cube the mozzarella small. Quarter-inch cubes melt into gooey pockets without oozing out the sides.
- Use a loaf pan. The original recipe calls for a jelly-roll pan, but a loaf pan keeps the juices contained and the shape tight.
- Let it rest. Give it a full 10 minutes after pulling from the oven. This lets the cheese set and the slices hold together.
- Spoon off the fat. After the first 30 minutes of baking, drain off excess grease for a cleaner finish.
Ingredients
Directions
Preheat oven to moderate (375 degrees).
Line jelly-roll pan with aluminum foil.
Sauté onion in oil in large skillet over medium heat 3 minutes.
Add red pepper, garlic, basil, and thyme, sauté 5 minutes.
Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley, optional salt, and pepper in large bowl.
Add vegetable mixture.
Shape into large oval on prepared pan.
Bake in moderate oven (375 degrees) for 30 minutes.
Brush loaf with ketchup.
Bake 25 minutes or until cooked through. Let stand 10 minute before slicing.
Bake this meat loaf in a loaf pan due to possible grease escaping from the jelly roll pan.
Also spoon off some of the fat from the loaf after 30 minutes.
Comments