Mozzarella Meatloaf Recipe by The Cast Iron Soulé
Cooking Instructions 50 minutes 1 Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. 2 Peel and mince or grate garlic. Slice potatoes into ½-inch discs. Halve, peel, and thinly slice onion. 3 In a large bowl, combine panko, garlic, 2 TBSP water, and 2 tsp Italian Seasoning (you’ll use the rest in the next step). 4 Add beef, ¾ tsp salt, and pepper; mix to combine, then form into three 1-inch-tall loaves. Place on one side of a lightly oiled baking sheet. 5 Toss potatoes on a second baking sheet with a large drizzle of olive oil, remaining Italian Seasoning, salt, and pepper. 6 Roast on top rack until browned and crisp, 20-25 minutes. Place sheet with meatloaves on middle rack; roast for 10 minutes. 7 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. 8 Add vinegar, 2 TBSP water, and 1 tsp sugar; cook, stirring, until onion is caramelized and jammy, 2-3 minutes. Stir in tomato paste and stock concentrate until combined. 9 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. 10 Once meatloaves have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. 11 Return to oven until meatloaves are cooked through and green beans are browned and tender, 10-15 minutes more. 12 In the last 3-4 minutes of baking, top meatloaves with sauce and sprinkle with mozzarella. Return to oven until cheese has melted. 13 Divide meatloaves, potatoes, and green beans between plates. Top with Lemon Zest and Parsley. 14 Serve and Enjoy! 1 Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. 1 Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. 2 Peel and mince or grate garlic. Slice potatoes into ½-inch discs. Halve, peel, and thinly slice onion. 2 Peel and mince or grate garlic. Slice potatoes into ½-inch discs. Halve, peel, and thinly slice onion. 3 In a large bowl, combine panko, garlic, 2 TBSP water, and 2 tsp Italian Seasoning (you’ll use the rest in the next step). 3 In a large bowl, combine panko, garlic, 2 TBSP water, and 2 tsp Italian Seasoning (you’ll use the rest in the next step). 4 Add beef, ¾ tsp salt, and pepper; mix to combine, then form into three 1-inch-tall loaves. Place on one side of a lightly oiled baking sheet. 4 Add beef, ¾ tsp salt, and pepper; mix to combine, then form into three 1-inch-tall loaves. Place on one side of a lightly oiled baking sheet. 5 Toss potatoes on a second baking sheet with a large drizzle of olive oil, remaining Italian Seasoning, salt, and pepper. 5 Toss potatoes on a second baking sheet with a large drizzle of olive oil, remaining Italian Seasoning, salt, and pepper. 6 Roast on top rack until browned and crisp, 20-25 minutes. Place sheet with meatloaves on middle rack; roast for 10 minutes. 6 Roast on top rack until browned and crisp, 20-25 minutes. Place sheet with meatloaves on middle rack; roast for 10 minutes. 7 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. 7 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. 8 Add vinegar, 2 TBSP water, and 1 tsp sugar; cook, stirring, until onion is caramelized and jammy, 2-3 minutes. Stir in tomato paste and stock concentrate until combined. 8 Add vinegar, 2 TBSP water, and 1 tsp sugar; cook, stirring, until onion is caramelized and jammy, 2-3 minutes. Stir in tomato paste and stock concentrate until combined. 9 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. 9 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. 10 Once meatloaves have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. 10 Once meatloaves have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. 11 Return to oven until meatloaves are cooked through and green beans are browned and tender, 10-15 minutes more. 11 Return to oven until meatloaves are cooked through and green beans are browned and tender, 10-15 minutes more. 12 In the last 3-4 minutes of baking, top meatloaves with sauce and sprinkle with mozzarella. Return to oven until cheese has melted. 12 In the last 3-4 minutes of baking, top meatloaves with sauce and sprinkle with mozzarella. Return to oven until cheese has melted. 13 Divide meatloaves, potatoes, and green beans between plates. Top with Lemon Zest and Parsley. 13 Divide meatloaves, potatoes, and green beans between plates. Top with Lemon Zest and Parsley. 14 Serve and Enjoy! 14 Serve and Enjoy! 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