So, I am not really a big meatloaf fan. I never had it growing up because 99% of the food I ate was Greek and Greeks don’t eat meatloaf. I think the first time I had it I was about 16 and I didn’t particularly care for it. I figured I’d play around with it a little and see what I could come up with. I decided on an Italian style meatloaf, that really was sort of like a big meatball. I made 2 mini loaves (free formed, not in muffin tins though I have made them and enjoyed them that way). I topped them with pasta sauce and stuffed them with cheese. If there is any food you are not particularly fond of, stuffing it with cheese is a pretty good way to ensure you will like it. What is NOT better when stuffed with cheese? I used fontina because i need to use it up, but mozzarella or anything else you like would work.
We had this with smashed parmesan redskin potatoes. Again, no recipe, but after boiling the potatoes until fork tender, I mashed them slightly (skins on), warmed up a little milk and a little butter, poured that and some grated parmesan over the potatoes and mashed them some more.
I didn’t really measure so this is to the best of my estimation/recollection (for 2 individual loaves).
1 tsp olive oil
1/4 cup chopped onions
2 cloves garlic, minced
1 tsp tomato paste
1 tsp Worcestershire sauce
2 tbsp beef broth
2 tbsp bread crumbs
1 tbsp grated parmesan
1/2 tsp salt
a few grinds of fresh pepper
1/4 tsp parsley
1/4 tsp oregano
1/4 tsp basil
1 egg white or 1/2 beaten egg
1/2 lb. ground beef
2 ounces fontina, sliced or cubed
Preheat oven to 375 and spray a sheet pan with nonstick spray.
Heat oil in a skillet. Add onions and cook until translucent. Stir in garlic and tomato paste for a minute or so. Off the heat, add in Worcestershire & beef broth. Allow to cool slightly.
Mix bread crumbs, parmesan, parsley, egg, salt, oregano & basil in large bowl. Pour in onion mixture and mix lightly with a fork. Let sit 3-4 minutes.
Add in beef and mix with your hands until just blended. Separate into 4 parts. Flatten one part slightly, top with fontina, and place second part of meat mixture on top, to seal in fontina. Put on sheet pan and shape into a loaf. Do the same for the other loaf.
Bake for 35 minutes or until done.