Mozzarella-Stuffed Mini Meat Loaves Credits: Stacey Brandford
Mixing moistened bread crumbs into ground beef is a great way to keep the meat from drying out or shrinking while it’s cooking. Mix together 2 parts fresh bread crumbs and 1 part liquid. Let stand for 5 minutes and combine thoroughly with ground beef and your favourite seasonings.
Mozzarella-Stuffed Mini Meat Loaves
In bowl, mix 2/3 cup fresh bread crumbs with 1/3 cup milk. Let stand for 5 minutes. Stir in 1 egg, 1 1/2 tsp each garlic powder and onion powder, 1 tsp Italian herb seasoning, 1/2 tsp salt and 1/4 tsp pepper. Mix in 450 g lean ground beef just until combined and no streaks of bread crumb mixture are visible (do not overmix). Shape into 8 meatballs. Cut 100 g mozzarella cheese into 8 cubes. Holding 1 ball in palm of hand, press opposite index finger into centre to create 1-inch well; place 1 cube of the mozzarella inside. Press meat over to enclose mozzarella and reshape meatball. Repeat with remaining meatballs and mozzarella. Place 1 meatball into each of 8 wells of lightly greased muffin pan. Stir together 1/2 cup bottled strained tomatoes (passata), 2 tbsp tomato paste, 1 tbsp packed brown sugar, 2 tsp cider vinegar, 1/2 tsp Italian herb seasoning and 1/4 tsp each salt and pepper; spoon over meatballs. Bake in 400°F oven until instant-read thermometer inserted in several meat loaves reads 160°F, about 15 minutes. Let stand for 5 minutes. Sprinkle with 2 tbsp chopped fresh parsley.
Makes 8 mini meat loaves.
Per mini meat loaf: about 199 cal, 15 g pro, 12 g total fat (5 g sat. fat), 7 g carb (1 g dietary fibre, 4 g sugar), 70 mg chol, 370 mg sodium, 280 mg potassium. % RDI: 10% calcium, 14% iron, 6% vit A, 5% vit C, 7% folate.