Ryan and Gina love this quick recipe because it is a crowd pleaser, and a grown up, New Mexico take on classic meat loaf. Makes great sandwiches the next day, too. But there might not be any leftovers, this dish is that good.
INGREDIENTS
- 4 Tbs. extra virgin olive oil
- 2 carrots, cut into ¼” dice
- 2 celery stalks, cut into ¼” dice
- 1 onion, cut into ¼” dice
- ½ cup green chile, diced
- 3 garlic cloves, minced
- 2¼ cups fresh bread crumbs
- 1 Tbs. plus ¼ cup minced fresh flat-leaf parsley
- 2 oz. mozzarella cheese, shredded, plus 6 oz., cut into ½” cubes
- Salt and freshly ground pepper, to taste
- 2 lbs. ground beef (80% lean)
- 2 eggs, lightly beaten
- ½ tsp. minced fresh thyme
- Mashed potatoes for serving
DIRECTIONS
Preheat oven at 350°F. Coat bottom of roasting with 1 Tbs. olive oil. In deep sauté pan over medium-high heat, warm 2 Tbs. oil. Sauté carrots, celery, green chile and onion 8-10 minutes. Add garlic. Sauté 1 minute. Cool 10 minutes.
In another bowl, combine ¾ cup bread crumbs, 1 Tbs. parsley, 1 Tbs. oil, shredded cheese, salt and pepper.
In large bowl, mix beef, the remaining 1 ½ cups of bread crumbs, vegetable mixture, eggs, ¼ cup parsley, thyme, cubed cheese, salt and pepper. Transfer to prepared pan; shape into 10” x 5” loaf. Cover top and sides with cheese-bread crumb mixture. Bake until internal temperature registers 165°F, about 1 hour and 10 minutes. Serve with mashed potatoes. Serves 8.
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