Mozzarella-stuffed Mini Meatloaves (or Giant Meatballs)
October 2, 2016
From Canadian Living.
1In bowl, mix bread crumbs with milk. Let stand for 5 minutes. Stir in egg, garlic powder, onion powder, 1 tsp of the Italian herb seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper. Mix in beef just until combined and no streaks of bread crumb mixture are visible (do not overmix).
2Shape into 8 meatballs. Supporting opposing sides of 1 meatball with 2 fingers, press opposite index finger into centre to create 1-inch well; place 1 cube of the mozzarella inside. Press meat over to enclose mozzarella and reshape meatball. Repeat with remaining meatballs and mozzarella. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
3Place 1 meatball into each of 8 wells of lightly greased muffin pan. Stir together strained tomatoes, tomato paste, brown sugar, vinegar and remaining Italian herb seasoning, salt and pepper; spoon over meatballs. Bake in 400°F oven an until instant-read thermometer inserted in several meat loaves reads 165°F, about 16 minutes. Let stand for 5 minutes. Sprinkle with parsley.
4Makes 8 mini meat loaves.