Cheesy Meat Loaf
Serving Size : 8
4 tablespoons extra virgin olive oil -- divided
2 carrots -- cut into 1/4-inch dice
2 celery stalks -- cut into 1/4-inch dice
1 onion -- cut into 1/4-inch dice
1/2 ounce dried mushrooms -- wild, soaked in 1 cup hot water, chopped, soaking liquid reserved
3 garlic cloves -- minced
2 1/4 cups fresh bread crumbs -- divided
1 tablespoon minced parsley -- flat leaf, plus
1/4 cup minced parsley -- flat leaf
2 ounces mozzarella cheese -- shredded, plus
6 ounces mozzarella cheese -- cut into 1/2-inch cubes
Salt and freshly ground black pepper -- to taste
2 pounds ground beef -- (80& lean)
2 eggs -- lightly beaten
1/2 teaspoon minced fresh thyme
For Serving:
Mashed potatoes
Preheat oven to 350 degrees. Coat bottom of roaster with 1 Tablespoon of oil. In deep saute pan over medium-high heat, warm 2 Tablespoons of oil. Saute' carrots, celery and onion 8-10 minutes. Add mushrooms and garlic; saute' 1 minute. Cool 10 minutes.
In bowl, combine 1 1/2 cups bread crumbs and 1/2 cup mushroom soaking liquid; soak 5 minutes. In another bowl, combine 3/4 cup bread crumbs, 1 Tablespoon parsley, 1 Tablespoon oil, shredded cheese, salt and pepper.
In large bowl, mix beef, soaked crumbs, vegetable mixture, eggs, 1/4 cup parsley, thyme, cubed cheese, salt and pepper. Transfer to prepared pan; shape into 10" x 5" loaf. Cover top and sides with cheese-bread crumb mixture. Bake until internal temperature registers 165 degrees, about 1 hour and 10 minutes. Serve with mashed potatoes.
Source:
"Williams Sonoma"
Serving Size : 8
4 tablespoons extra virgin olive oil -- divided
2 carrots -- cut into 1/4-inch dice
2 celery stalks -- cut into 1/4-inch dice
1 onion -- cut into 1/4-inch dice
1/2 ounce dried mushrooms -- wild, soaked in 1 cup hot water, chopped, soaking liquid reserved
3 garlic cloves -- minced
2 1/4 cups fresh bread crumbs -- divided
1 tablespoon minced parsley -- flat leaf, plus
1/4 cup minced parsley -- flat leaf
2 ounces mozzarella cheese -- shredded, plus
6 ounces mozzarella cheese -- cut into 1/2-inch cubes
Salt and freshly ground black pepper -- to taste
2 pounds ground beef -- (80& lean)
2 eggs -- lightly beaten
1/2 teaspoon minced fresh thyme
For Serving:
Mashed potatoes
Preheat oven to 350 degrees. Coat bottom of roaster with 1 Tablespoon of oil. In deep saute pan over medium-high heat, warm 2 Tablespoons of oil. Saute' carrots, celery and onion 8-10 minutes. Add mushrooms and garlic; saute' 1 minute. Cool 10 minutes.
In bowl, combine 1 1/2 cups bread crumbs and 1/2 cup mushroom soaking liquid; soak 5 minutes. In another bowl, combine 3/4 cup bread crumbs, 1 Tablespoon parsley, 1 Tablespoon oil, shredded cheese, salt and pepper.
In large bowl, mix beef, soaked crumbs, vegetable mixture, eggs, 1/4 cup parsley, thyme, cubed cheese, salt and pepper. Transfer to prepared pan; shape into 10" x 5" loaf. Cover top and sides with cheese-bread crumb mixture. Bake until internal temperature registers 165 degrees, about 1 hour and 10 minutes. Serve with mashed potatoes.
Source:
"Williams Sonoma"