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  • Prep Time


  • Total Time


  • Servings



  • 2

    pounds chuck chop meat

  • 1

    Large Idaho potato

  • 1

    Large onion

  • 2

    tablespoons olive oil

  • 2

    cups bread crumb flakes

  • ½

    cup grated Pecorino Romano cheese

  • 2


  • 8

    ounces mozzarella cheese (cubed)

  • 4

    ounces tomato sauce

  • Salt and pepper to taste

  • 1

    teaspoon parsley flakes

  • 1

    teaspoon basil flakes

  • 1

    teaspoon garlic powder


Grate potato and onion using a box grater. Heat a large frying pan with 2 tablespoons olive oil. Add grated potato and onion, season with salt and pepper, then sauté until light brown about 5-6 minutes. Set aside and allow to cool. Mix the meat, bread crumbs, grated cheese, eggs, tomato sauce, parsley, basil and garlic powder. Add the cooled potato and onion, mix well with hands. Transfer mixture onto waxed paper and flatten into a rectangle. Lay cubed mozzarella in the middle of the loaf and fold over all sides to cover. Transfer into a greased pan, rub meatloaf with olive oil and bake in a preheated 375°F oven for 1 hour, uncovered.


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