Meatloaf With a Twist recipe
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Ingredients
- 3 potatoes, peeled and cubed ¼ cup olive oil 1 sweet onion, finely chopped 3 cloves garlic, minced 1 ½ pounds ground beef 1 cup Italian seasoned bread crumbs 1 tablespoon fresh parsley, minced 1 teaspoon salt 1 teaspoon ground black pepper 2 eggs, beaten ½ cup chicken broth ½ cup Romano cheese, grated 1 (8 ounce) container ricotta cheese 1 cup shredded mozzarella cheese 2 tablespoons shredded mozzarella cheese
Nutrition Info
- 621.9 caloriescarbohydrate: 38.1 gcholesterol: 168.6 mgfat: 34.5 gfiber: 3.6 gprotein: 39.1 gsaturatedFat: 12.9 gservingSize: -sodium: 1068.8 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Meatloaf With a Twist
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with a potato masher, and set aside.
Heat olive oil in a skillet over medium heat. Cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Set the onion and garlic aside.
In a large bowl, mix the ground beef, bread crumbs, parsley, salt, black pepper, onion and garlic mixture, eggs, chicken broth, and Romano cheese until thoroughly combined. In a second bowl, mix the mashed potatoes and ricotta cheese.
Spoon half the meat mixture into the prepared baking dish, and smooth into an even layer with a spoon. Spread the mashed potato mixture over the meat, leaving a 1/2-inch border around the edge of the meat, sprinkle 1 cup mozzarella cheese over the mashed potato layer. Cover the cheese with the remaining meat mixture in an even layer, press the edges down to seal in the mashed potatoes. Sprinkle loaf with additional 2 tablespoons of mozzarella cheese, if desired.
Bake in the preheated oven until the loaf is browned and the meat is no longer pink, about 1 hour. An instant-read meat thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C). Let the loaf stand for 10 minutes before serving.