Mozzarella-Stuffed Mini Meat Loaves
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.
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.
Ingredients
Directions
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.