Gourmet
Meatloaf Recipe

This easy to follow meatloaf recipe makes a perfect main dish for a traditional family meal or an informal dinner party. Although I prefer the combination of ground beef and pork, you can substitute other meats or poultry of your choice.

Any meatloaf that is left over can be refrigerated and later used to make a light snack or tasty sandwich filling. The same recipe can also be used to make some wonderful meatballs which are perfect served on a bed of freshly cooked pasta with a homemade tomato sauce.

Gourmet food........the EASY way!

Gourmet Meat Loaf

Stuffed with Mushrooms, Herbs and Mozzarella

FOR THE MEAT LOAF
2 tbsp extra virgin olive oil
4oz/120g finely chopped onion
2 garlic cloves minced or finely chopped
1 small red pepper, deseeded and finely chopped
1½lb/700g lean ground (minced) beef
½lb lean ground (minced) pork
4oz/120g fresh breadcrumbs
2 large eggs, lightly beaten
2 teaspoons Worcestershire sauce
salt and freshly milled black pepper

FOR THE FILLING
2 to 3 tbsp extra virgin olive oil
3oz/90g washed and sliced button mushrooms
1 cup mozzarella, sliced
2 tbsp (your choice of) chopped fresh herbs
salt & freshly milled black pepper

FOR THE TOPPING
14oz/400g can chopped Italian tomatoes
2oz/60g grated fresh Parmesan cheese
1oz/30g fresh breadcrumbs

METHOD

• The first stage in this meatloaf recipe is to prepare the filling. Heat the olive oil in a frying pan. When the oil is smoking add the sliced mushrooms and sautée for 1 to 2 minutes until lightly browned. Remove from the heat and using a slotted spoon, transfer to a basin. Add the fresh herbs and season with salt and freshly milled black pepper.
  

• Now to make the meatloaf. Discard any mushroom juices from the frying pan and add the olive oil. Once hot add the onion, garlic and diced pepper and sautée until lightly colored. Transfer to a mixing bowl and leave to cool.
  

• Add the ground beef and pork, breadcrumbs and beaten eggs. Season well with salt, freshly milled black pepper and Worcestershire sauce. Mix the ingredients together until thoroughly combined.
  

• Lightly oil a loaf tin. Place half of the meatloaf into the tin and pat into shape. Form a hollowed section in the loaf to take the filling. Spread the mushroom and herb filling into the hollowed out section and then place the mozzarella slices over. Carefully pat the remaining meatloaf over the top. Press down lightly to seal it fully.
  

• Bake in the oven preheated to 350°F/175°C for 45 minutes. Remove the loaf from the oven and pour the drained chopped tomatoes over it. Sprinkle the breadcrumbs over followed by the Parmesan. Return to the oven and bake for a further 15 to 20 minutes. (if using a meat thermometer the internal temperature should reach 160°C)
  

• Once cooked, allow the meatloaf to stand for 10 minutes before turning out.

This meatloaf recipe makes a splendid family meal when served with homemade, fresh tomato sauce and creamy mashed potato. It's also excellent served cold with cranberry and orange relish for a summer picnic..

To go from my Gourmet Meatloaf Recipe to my
Full Recipe Collection
CLICK HERE