Meatloaf with sun-dried tomatoes and mozzarella
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 503, total fat 30 G., saturated fats 12 G., proteins 30 G., carbohydrates 29 G., fiber 3 G., cholesterol 157 mg, sodium 599 mg, sugar 11 G.
Calories 503, total fat 30 G., saturated fats 12 G., proteins 30 G., carbohydrates 29 G., fiber 3 G., cholesterol 157 mg, sodium 599 mg, sugar 11 G.
Give your meatloaf an Italian twist by adding sun-dried tomatoes, mozzarella, parsley, and oregano to the ground meat. The meatloaf is juicy and tender on the inside, and the outside is coated with a delicious, sweet-tart ketchup glaze. Serve warm as a main dish with a side dish, and when cooled, slice thinly for sandwiches.
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.
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:
- 450 g mixed minced meat (equal parts beef, pork, veal or turkey)
- 1 tbsp. breadcrumbs
- 1 cup grated carrots
- 1 tbsp. grated mozzarella
- 3/4 cup drained, chopped sun-dried tomatoes
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp finely chopped fresh tarragon
- 2 large eggs, lightly beaten
- 1 clove garlic, minced
- 1 medium onion, grated
- 0.5 cups ketchup
- 1 tbsp + 1 tsp Worcestershire sauce
- 2 tsp light brown sugar
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Recipes with similar ingredients: minced pork, ground beef, sun-dried tomatoes, Worcestershire sauce, carrot, tarragon
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, carrots, mozzarella, sun-dried tomatoes, parsley, oregano, eggs, garlic, onion, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Mix with your hands until evenly distributed.
- Transfer the meat mixture to the prepared baking sheet and form it into a compact oval loaf, approximately 22 x 12 cm. Bake for 30 minutes.
- In a small bowl, combine brown sugar, remaining 1/4 cup ketchup, and remaining 1 teaspoon Worcestershire sauce.
- Remove the meatloaf from the oven and brush the top and sides with the glaze. Return to the oven and bake until the glaze begins to caramelize and a thermometer inserted into the center of the meatloaf registers 160°F (71°C), about 25 minutes more. Let rest for 10 minutes, then slice and serve.
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