Little Mozzarella-Stuffed Meatloaves
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 medium
Onion (grated)1 large
Egg (beaten)2 tbsps
Worcestershire Sauce1 tbsp
Grain Mustard (whole-)2 tsps
Kosher Salt1 tsp
Italian Seasoning1 tsp
Garlic Powder1 cup
Tomato Paste2 tbsps
Balsamic Vinegar1 tbsp
Extra-Virgin Olive OilDirections:
1
Special equipment: 4-inch round biscuit cutter, or tuna or other can, top and bottom removed Preheat the oven to 425 degrees F
2
Line a baking sheet with parchment paper or foil
3
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
4
Take care not to overwork the mixture
5
Space the pancetta slices, if using, a few inches apart on the prepared pan and put the cutter on top of 1 piece
6
Divide the meatloaf mixture into 4 equal portions
7
Press a piece of cheese into the center and then press the meat around it to enclose it completely
8
Put a portion in the cutter and press gently so that it covers the pancetta evenly, and makes a neat, flat disk
9
Repeat with the remaining meatloaf mix to make 4 little loaves
10
Remove the cutter
11
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
12
Bake for 10 minutes, then reduce the heat to 325 degrees F
13
And bake until cooked through, about 15 minutes more
14
To serve, ladle some hot marinara sauce into the centers of 4 plates, and set the meatloaves on top