Cheesy Meat Loaf
This savory meatloaf recipe combines the earthy flavors of wild mushrooms, aromatic vegetables, and gooey mozzarella cheese, all bound together with tender ground beef. Baked to perfection, this comforting dish is sure to be a hit at the dinner table. Serve it with creamy mashed potatoes for a satisfying meal that will warm your heart.
— Constant Cookbook
Ingredients
- 4 Tbs. extra-virgin olive oil
- 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 oz. dried wild mushrooms, soaked in 1 cup hot water,
- chopped, soaking liquid reserved
- 3 garlic cloves, minced
- 2 1/4 cups fresh bread crumbs
- 1 Tbs. plus 1/4 cup minced fresh flat-leaf parsley
- 2 oz. mozzarella cheese, shredded, plus 6 oz., cut into 1/2-inch cubes
- Salt and freshly ground pepper, to taste
- 2 lb. ground beef (80% lean)
- 2 eggs, lightly beaten
- 1/2 tsp. minced fresh thyme
- Mashed potatoes for serving (see related recipe at left)
Instructions
- Position a rack in the lower third of an oven and preheat to 350°F. Coat the bottom of a roasting pan with 1 Tbs. of the oil.
- In a deep sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the carrots, celery and onion and sauté until tender and starting to caramelize, 8 to 10 minutes. Add the mushrooms and garlic and sauté for 1 minute. Let cool for 10 minutes.
- In a bowl, combine 1 1/2 cups of the bread crumbs and 1/3 cup of the mushroom soaking liquid and soak for 5 minutes. In another bowl, combine the remaining 3/4 cup bread crumbs, the 1 Tbs. parsley, the remaining 1 Tbs. olive oil, shredded cheese, salt and pepper.
- In a large bowl, using your hands, gently mix together the ground beef, soaked bread crumbs, vegetable mixture, eggs, the 1/4 cup parsley, thyme, cubed cheese, salt and pepper. Transfer the mixture to the prepared pan and shape into a 10-by-5-inch loaf. Cover the top and sides of the meat loaf with the cheese-bread crumb mixture.
- Bake until an instant-read thermometer inserted into the center of the meat loaf registers 165°F, about 1 hour and 10 minutes. Let the meat loaf rest for 5 minutes before slicing. Serve with mashed potatoes. Serves 8.
- Williams-Sonoma Kitchen
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