Mini meatloafs with mozzarella

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 916, total fat 57 G., saturated fats 24 G., proteins 66 G., carbohydrates 33 G., fiber 5 G., cholesterol 249 mg, sodium 1766 mg, sugar 15 G.

These soft and juicy meatloaf rolls, with a melting mozzarella center and a delicious tomato glaze on top, are served in a pool of warm marinara sauce. To shape them neatly, use a large round cookie cutter (10 cm), a pastry ring, or, if you don't have either, a ring from a small can. Serve the meatloaf rolls hot to enjoy the gooey cheesy center.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatloafs

700 g mixed minced meat (beef, pork and veal)
1 medium onion, grated
0.5 cups Japanese panko breadcrumbs or regular breadcrumbs
1 large egg, beaten
1/4 cup chopped parsley
2 tablespoons Worcestershire sauce
1 tbsp. grainy mustard
2 teaspoons coarse salt
0.5 tsp Italian seasoning
0.5 tsp garlic powder
4 thin slices pancetta (about 30 g), optional
4 small cubes of mozzarella (about 60 g total)
Special equipment: a 10cm round cookie cutter or a tin can, such as a tuna can, with the top and bottom cut off

Glaze

1/4 cup tomato paste
2 tablespoons balsamic vinegar
1 tbsp. l. olive oil
2 tbsp. marinara sauce, store-bought or homemade, hot

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 220°C. Line a baking sheet with parchment paper or foil.
Place the mixed ground meat in a large bowl and use your hands to lightly mix in the onion, breadcrumbs, egg, parsley, Worcestershire sauce, mustard, salt, Italian seasoning, garlic powder, and pepper, distributing all ingredients evenly. Try not to compact the mixture.

Place the pancetta slices, if using, on the prepared baking sheet, spacing them a few inches apart, and place the cutter on top of one piece. Divide the meat mixture into 4 equal portions. Press a piece of cheese into the center and seal it in the meat until it's completely covered. Place one portion in the cutter and gently press it down so the meat lies evenly on the pancetta, creating a neat, flat disc. Repeat with the remaining meat mixture to make 4 small meatloafs. Remove the cutter.
Combine the glaze ingredients in a small bowl, then spread about 1 tablespoon of glaze over the top and sides of each meatloaf. Bake for 10 minutes.
Then reduce the oven temperature to 325°F (160°C) and bake until done, about 15 minutes more. To serve, spoon a little hot marinara sauce into the center of four plates and top with a meatloaf.

Note

Pancetta adds a nice flavor to meatloaf, but you can make it without it: form the meat mixture into a cutter directly on the baking sheet.

Categories:

recipe / Calorie content of prepared meals / Stuffed dishes / Festive dishes / Dinner party / Main courses / Meat / / Food Network - recipes / American cuisine

Similar recipes