Game plan: Heat the tomato sauce while the meatloaves cook.
Directions for: Little Mozzarella-Stuffed Meatloaves
Ingredients
Loaves1 lb(s) meatloaf mix (ground beef, pork, and veal)
1 medium onion, grated
cup panko (Japanese bread crumbs) or regular dried bread crumbs
1 large egg, beaten
cup chopped fresh flat-leaf parsley
2 Tbsp Worcestershire sauce
1 Tbsp whole-grain mustard
2 tsp kosher salt
tsp Italian seasoning
tsp garlic powder
Freshly ground black pepper
4 thin slices pancetta (about 1- oz), optional
4 small squares smoked mozzarella (about 2 oz total)
Glazecup tomato paste
2 Tbsp balsamic vinegar
1 Tbsp extra-virgin olive oil
2 cups marinara sauce, jarred or homemade, hot
Directions
Loaves1. Preheat the oven to 425F. Line a baking sheet with parchment paper or foil.
2. Break the meatloaf mixture into a large bowl and use your hands to lightly work in the onion, bread crumbs, egg, parsley, Worcestershire sauce, mustard, salt, Italian seasoning, garlic powder, and pepper until evenly mixed. Take care not to overwork the mixture.
3. Space the pancetta slices, if using, a few inches apart on the prepared pan and put the cutter on top of 1 piece. Divide the meatloaf mixture into 4 equal portions. Press a piece of cheese into the center and then press the meat around it to enclose it completely. Put a portion in the cutter and press gently so that it covers the pancetta evenly, and makes a neat, flat disk. Repeat with the remaining meatloaf mix to make 4 little loaves. Remove the cutter.
Glaze1. Whisk the glaze ingredients in a small bowl, and then spread about 1 tablespoon of the mixture over the top and sides of each meatloaf. Bake for 10 minutes, then reduce the heat to 325F and bake until cooked through, about 15 minutes more. to serve, ladle some hot marinara sauce into the centers of 4 plates, and set the meatloaves on top.
Tips and Substitutions
Special equipment: 4-inch round biscuit cutter, or tuna or other can, top and bottom removed.
Cook's Note
The pancetta adds a nice flavor note to the meatloaves, but you can leave it out--shape the meat in the cutter right on the baking sheet.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2005 Television Food Network, G.P. all rights reserved.
See more: Beef, Pork, Cheese, Bake, Easy, Main