Mama Mia Mozzarella Meatloaves

Name: Mama Mia Mozzarella Meatloaves with Balsamic Tomato Sauce, Roasted Potatoes & Broccoli
Yield: 2 servings
Ingredients: 12 oz Potato; 1 Tomato; 1 Onion; 5 tsp Balsamic Vinegar; 8 oz Broccoli; 1/2 cup Mozzarella Cheese; 1 clove Garlic; 1 tbsp Italian Seasoning; 1 unit Beef Stock Concentrate; 10 oz Ground Beef; 1/4 cup Breadcrumbs; 4 tsp Olive Oil, tsp; 1 tsp Granulated Sugar, tsp; 1 tsp Cooking Oil, tsp

with Balsamic Tomato Sauce, Roasted Potatoes & Broccoli

By Recipe0 System

While not everyone loves surprises, we can almost guarantee that anyone would be game for a treasure trove of gooey cheese hiding inside their mini meatloaf. And if that cheese just so happens to be melty mozzarella, even better! These stuffed loaves are baked, then topped with a rich and tangy balsamic tomato sauce and even more mozz. Oh, and did we mention there’s Italian-seasoned oven fries and roasted broccoli on the side? Mama mia!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Tomato
1 Onion
5 tsp Balsamic Vinegar
8 oz Broccoli
1/2 cup Mozzarella Cheese
1 clove Garlic
1 tbsp Italian Seasoning
1 unit Beef Stock Concentrate
10 oz Ground Beef
1/4 cup Breadcrumbs
4 tsp Olive Oil, tsp
1 tsp Granulated Sugar, tsp
1 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.

Peel and mince or grate garlic. Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion. Cut broccoli florets into bite-size pieces.
2

In a large bowl, combine panko, garlic, 2 TBSP water, and 2 tsp Italian Seasoning (you’ll use the rest in the next step). (For 4 servings, use 4 TBSP water and 4 tsp Italian Seasoning.)

Add beef*, ¾ tsp salt (1½ tsp for 4), and pepper; mix to combine, then form into two 1-inch-tall loaves (four loaves for 4). Place on one side of a lightly oiled baking sheet.
3

Toss potatoes on a second baking sheet with a large drizzle of olive oil, remaining Italian Seasoning, salt, and pepper.

Roast on top rack until browned and crisp, 20-25 minutes.

Place sheet with meatloaves on middle rack; roast for 10 minutes (you’ll add the broccoli then).
4

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.

Add vinegar, 2 TBSP water, and 1 tsp sugar (2 tsp for 4 servings); cook, stirring, until onion is caramelized and jammy, 2-3 minutes. Stir in tomato paste and stock concentrate until combined.

Stir in ¼ cup water and bring to a simmer; cook until thickened, 1-2 minutes. Remove from heat and season with salt and pepper.
5

Once meatloaves have roasted 10 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a drizzle of olive oil, salt, and pepper.

Return to oven until meatloaves are cooked through and broccoli is browned and tender, 12-15 minutes more. TIP: If broccoli is done before meatloaves, remove from sheet and continue baking meatloaves.
6

In the last 3-4 minutes of baking, top meatloaves with sauce and sprinkle with mozzarella. Return to oven until cheese melts.

Divide meatloaves, potatoes, and broccoli between plates and serve.

Ground Beef is fully cooked when internal temperature reaches 160°.

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