Makes 6 to 8 servings. One of my first cooking disasters occurred while making a simple family dish, meatloaf. I can’t remember how old I was at the time, but I wanted to surprise my mom by cooking one of her favorites. Not quite remembering how she did it, I first browned the ground beef and then tried to mix it with an egg, bread crumbs, and milk. Sure that something was not quite right, I determinedly continued, putting it into a dish and baking it. My mom took one look, quietly laughed, and began asking questions. I’ve long since mastered meatloaf, and this version is downright delicious! It’s stuffed with fresh mozzarella cheese and spinach pesto and topped with roasted tomatoes. Once your family tries this meatloaf, they’ll ask for it again and again.
2 pounds ground beef
1 large egg, beaten
⅓ cup dried bread crumbs
½ teaspoon dried Italian seasoning
¼ cup fat-free milk
¾ teaspoon fine sea salt, divided
¼ teaspoon cracked black pepper, divided
½ cup Spinach Pesto (see recipe on page 279)
6 to 8 ounces fresh mozzarella cheese, sliced
2 medium ripe tomatoes, sliced ¼ inch thick
1 tablespoon extra-virgin olive oil
Preheat the oven to 400 degrees F.
In a medium bowl gently mix together the ground beef, egg, bread crumbs, Italian seasoning, milk, ½ teaspoon of the salt, and ⅛ teaspoon of the pepper.
Transfer half of the mixture to a 9 × 13-inch glass baking dish and form it into a 9 × 6-inch oval. Make a shallow impression down the middle of the loaf. Spread the pesto in the center of the loaf and then layer the cheese on top. Place the remaining meatloaf mixture over the pesto and mozzarella, forming it into a loaf and completely sealing the pesto and cheese inside.
Bake the meatloaf for 40 minutes. Remove from the oven and layer the tomato slices over the meatloaf. Sprinkle the remaining ¼ teaspoon salt and ⅛ teaspoon pepper on top. Drizzle the olive oil over the tomato slices. Bake for another 35 to 40 minutes, until a meat thermometer inserted into the middle reaches 160 degrees F. Transfer the meatloaf to a cutting board. Let stand for 8 minutes. Using a sharp knife, slice and serve warm.
Makes 6 to 8 servings.
Note: A store-bought jarred pesto can be used in place of homemade.