Add a gooey, cheesy twist to these mini meat loaves. These mini meat loaves are sure to be a hit with everyone in your family.
Prep: 25 mins
Cook: 50 mins
Yields: Makes: 8 servings,
2/3 cup fresh bread crumbs
1/3 cup milk
1-1/2 tsp Italian herb seasoning (divided)
1-1/2 tsp EACH garlic powder, onion powder (divided)
3/4 tsp salt
1/2 tsp pepper (divided)
450 g Canadian lean ground beef
100 g mozzarella cheese, cut into 8 cubes
1/2 cup bottled strained tomatoes (passata)
2 tbsp tomato paste
1 tbsp packed brown sugar
2 tsp cider vinegar
2 tbsp fresh parsley, chopped
1/2 tsp Italian herb seasoning
1/4 tsp EACH salt and pepper
In bowl, mix bread crumbs with milk. Let stand for 5 minutes. Stir in egg, 1 tsp herb seasoning, garlic powder, onion powder, 1/2 tsp salt and 1/4 tsp pepper. Mix in ground beef just until combined and no streaks of bread crumb mixture are visible (do not overmix). Shape into 8 meatballs.
Cut mozzarella cheese into 8 cubes. Holding one ball in palm of hand, press opposite index finger into centre to create 1-inch well; place 1 cube of the mozzarella inside. Press meat over to enclose mozzarella and reshape meatball. Repeat with remaining meatballs and mozzarella.
Place 1 meatball into each of 8 wells of lightly greased muffin pan. Stir together bottled strained tomatoes (passata), tomato paste, brown sugar, cider vinegar, 1/2 tsp Italian herb seasoning, ¼ tsp each salt and pepper; spoon over meatballs.
Bake in 400°F oven until instant-read thermometer inserted in several meat loaves reads 160°F, about 15 minutes. Let stand for 5 minutes. Sprinkle with chopped fresh parsley.
Combining ground beef with moistened bread crumbs is a great way to keep the meat from drying out or shrinking while cooking.
Passata is a thick paste made from strained tomatoes and can be found in the pasta sauce section of the grocery store.
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