Mozzarella Meatloaf
with Balsamic Tomato Sauce, Roasted Potatoes & Green Beans
Mozzarella Meatloaf
with Balsamic Tomato Sauce, Roasted Potatoes & Green Beans
Cooking Instructions
- 1
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce.
- 2
Peel and mince or grate garlic. Slice potatoes into ½-inch discs. Halve, peel, and thinly slice onion.
- 3
In a large bowl, combine panko, garlic, 2 TBSP water, and 2 tsp Italian Seasoning (you’ll use the rest in the next step).
- 4
Add beef, ¾ tsp salt, and pepper; mix to combine, then form into three 1-inch-tall loaves. Place on one side of a lightly oiled baking sheet.
- 5
Toss potatoes on a second baking sheet with a large drizzle of olive oil, remaining Italian Seasoning, salt, and pepper.
- 6
Roast on top rack until browned and crisp, 20-25 minutes. Place sheet with meatloaves on middle rack; roast for 10 minutes.
- 7
Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.
- 8
Add vinegar, 2 TBSP water, and 1 tsp sugar; cook, stirring, until onion is caramelized and jammy, 2-3 minutes. Stir in tomato paste and stock concentrate until combined.
- 9
Stir in ¼ cup water and bring to a simmer; cook until thickened, 1-2 minutes. Remove from heat and season with salt and pepper.
- 10
Once meatloaves have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper.
- 11
Return to oven until meatloaves are cooked through and green beans are browned and tender, 10-15 minutes more.
- 12
In the last 3-4 minutes of baking, top meatloaves with sauce and sprinkle with mozzarella. Return to oven until cheese has melted.
- 13
Divide meatloaves, potatoes, and green beans between plates. Top with Lemon Zest and Parsley.
- 14
Serve and Enjoy!
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