1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 pound lean ground beef
1/2 pound lean ground pork
1/2 pound lean ground veal
How to Make It
Preheat oven to 375°.
Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add the chopped onion, and sauté for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended.
Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375° for 1 hour or until meat thermometer registers 160°. Let meat loaf stand in pan 10 minutes.
Remove meat loaf from pan, and cut into 12 slices.
Note: Substitute lean ground beef for the ground veal and pork, if desired.
This meatloaf is delicious and I've been making it for years. However, 329 cals per 1/12 of this loaf is a very stingy serving. I cut it into eight servings: 493 calories per slice. And it's still stingy!
YUM! This recipe will enter my regular rotation. I used 1/2 pork and 1/2 beef and it turned out very well. Next time I will get leaner ground beef, however as it was a bit greasy. I would also make this in smaller tins as others have suggested to allow for a faster cooking time - prep is easy, but cooking is a bit long for a weeknight.
I've been looking for a good meatloaf recipe and this was good, not great. My husband did not go back for seconds, which in our house means, keep trying! I found this very moist, but lacking in flavor. The meat was overpowered by the cheese. If I make it again, I would definitely add less cheese. To be fair, I did not have the dijon mustard, so used 1/2 as much spicy brown, but the meat still tasted more like cheese than anything else. I also made in the muffin tins as suggested and while serving was easier, clean-up was more involved! If your family likes cheesey, this is the one for you. I however, will keep looking.
Great flavors, very moist & tender but difficult to get a slice to a plate without breaking. Served with steamed brussels sprouts and CL's caramelized onion & horseradish potatoes. Hearty for a cold & rainy day.
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