Name: Mozzarella-stuffed Mini Meatloaves (or Giant Meatballs)
Ingredients: 2/3 cups fresh bread crumbs; 1/3 cup milk or water; 1 1/2 tsp each garlic powder, onion powder and Italian herb seasoning; 3/4 tsp salt; 1/2 tsp pepper; 450 g lean ground beef; 100 g mozzarella cheese, cut into 8 cubes; 1/2 cup bottled strained tomatoes (passata - or crushed tomatoes); 2 Tbsp tomato paste; 1 Tbsp packed brown sugar; 2 tsp cider vinegar; 2 Tbsp chopped fresh parsley

Mozzarella-stuffed Mini Meatloaves (or Giant Meatballs)

AuthorJulie

From Canadian Living.

2/3 cups fresh bread crumbs

1/3 cup milk or water

1 1/2 tsp each garlic powder, onion powder and Italian herb seasoning

3/4 tsp salt

1/2 tsp pepper

450 g lean ground beef

100 g mozzarella cheese, cut into 8 cubes

1/2 cup bottled strained tomatoes (passata - or crushed tomatoes)

2 Tbsp tomato paste

1 Tbsp packed brown sugar

2 tsp cider vinegar

2 Tbsp chopped fresh parsley

In 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).

Shape 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.)

Place 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.

Makes 8 mini meat loaves.

Categorybeef & bison