- 4
- 120 mins
Ingredients
- For the Meatloaf:
- 2 pounds chuck chop meat
- 1 Large Idaho potato
- 1 Large onion
- 2 tablespoons olive oil
- 2 cups bread crumb flakes
- 1/2 cup grated Pecorino Romano cheese
- 2 Eggs
- 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
- For the Gravy:
- 2 cups beef broth
- Salt and pepper
- 3 tablespoons corn starch
- 1 teaspoon gravy master
- 1 teaspoon onion powder
- 1 teaspoon brewed black coffee
- 1/2 teaspoon parsley
Preparation
Step 1
1 Large Idaho potato
1 Large onion
2 tablespoons olive oil
Salt and pepper
For the Meatloaf: 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.
2 pounds chuck chop meat
2 cups bread crumb flakes
1/2 cup grated Pecorino Romano cheese
2 Eggs
4 ounces tomato sauce
Salt and pepper to taste
1 teaspoon parsley flakes
1 teaspoon basil flakes
1 teaspoon garlic powder
In a large bowl 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.
8 ounces mozzarella cheese (cubed)
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, uncover.
2 cups beef broth
Salt and pepper
3 tablespoons corn starch
1 teaspoon gravy master
1 teaspoon onion powder
1 teaspoon brewed black coffee
1/2 teaspoon parsley
For the Gravy: Heat all ingredients in a saucepan stirring often until it starts to boil. Continue to stir until mixture thickens to preferred consistency. Serve over meatloaf.