(NC) — Turn your next meal into a retro gourmet feast with this made over meatloaf. TV host and cookbook author, Sabrina Tutino, uses a little imagination to put a cheesy twist on a classic to make this Mozzarellissima Gourmet Meatloaf. Cook the carrots together with the meatloaf for an easy and colourful side dish that adds a sweet note to this dish. Substitute carrots with potatoes, onion or turnips for variety. For something different, toss leftovers into a salad the next day. More tasty recipes can be found online at www.mozzarellissima.ca.
Makes: 4 to 6 servings
Prep time: 20 minutes
Cooking time: 90 minutes
2 lb (1 kg) minced medium ground veal (or beef, pork or turkey)
Small handful breadcrumbs
1½ tbsp olive oil, divided
Pinch each salt (or powdered beef stock) and freshly ground pepper
1 small onion, finely chopped
2 small tomatoes, 1 diced and 1 sliced
1 tbsp (15 mL) powdered beef stock
12 oz (340 g) Lite Mozzarellissima cheese, cut into cubes
5 oz (150 g) thinly sliced prosciutto
8 to 10 mixed orange, red and white carrots, coarsely chopped
½ cup (125 mL) white wine (or water)
juice of half a lemon
1. Preheat oven to 350°F (180°C).
2. In a bowl combine meat, breadcrumbs, egg and 1 tbsp (15 mL) of olive oil. Season with salt (or powdered beef stock) and pepper, and mix well.
3. In a 9”x13” (23 cm x 33 cm) ovenproof baking dish lined with plastic wrap, pack the meat mixture flat, then drizzle with ½ tbsp (7 mL) of olive oil.
4. Distributing evenly, top with chopped onions, diced tomato, powdered beef stock and half of the Mozzarellissima. Cover with slices of prosciutto and the rest of the cheese.
5. With the help of the plastic wrap, roll the meat lengthwise into a long log. Discard the plastic wrap after the log is formed. If needed, use your hands to completely close the meatloaf, sealing the fillings inside.
6. In the baking dish, top the meatloaf with sliced tomato and any remaining onion pieces.
7. Place chopped carrots around the meatloaf, then pour white wine into the bottom of the baking dish.
8. Cover with aluminum foil and bake for 45 minutes. Remove foil, then cook uncovered for an additional 45 minutes. Sprinkle lemon juice over the carrots, and serve as a side dish with the meatloaf. Meatloaf can be served hot or cold.
Tip: The amount of diced onion and tomato used inside the meatloaf can be adjusted to suit your own taste.