Sundried Tomato and Mozzarella Cheese Gourmet Meatloaf

By catgirl

This gourmet meatloaf is bursting with flavor. Mozzarella and Parmesan cheeses, onions, fresh basil and sundried tomatoes take this comfort food to a whole new level of delicious!

Meatloaf freezes well uncooked or cooked. Wrap container in aluminum foil and plastic wrap. Store in freezer for 2-4 months. When ready to cook, defrost in refrigerator for 24 hours and then cook as directed.

Ingredients

• It’s easy to package this recipe in any portion size, including mini meatloaf tins (each serves 2), cupcake tins (makes 12) or a traditional meatloaf tin (serves 6-8). You can even make it into meatballs!
• Lean meat works great in this recipe because there is so much moisture from the cheeses.
• Oatmeal can be replaced with breadcrumbs.
• The egg is optional. The cheese does a pretty good job of holding everything together.
• If you don’t have fresh basil on hand, dried basil will work…but, fresh basil is so worth it! Stack, roll and snip the leaves into thin slivers.
• 1 egg, slightly beaten
• 1/2 cup oatmeal or breadcrumbs
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup diced onion (about 1/2 medium-sized onion)
• 1/4 cup basil, cut into thin slivers (1 Tablespoon dried)
• 1/4 cup sun-dried tomatoes, cut in slivers
• 1/2 cup ketchup plus more for topping
• 1 pound lean ground beef

Preparation

Step 1

Preheat oven to 350F.

Add all of the ingredients except for the ground beef to a large bowl and mix well.

Add ground beef and mix just until combined. (Don't overmix or the final meatloaf may become tough.)

Portion mixture into tin(s). (1 pound tin or 3 mini meatloaf tins or 12 cupcake tins)

Spread additional ketchup on top.

Bake uncovered to a temperature of 160 degrees Fahrenheit. A one pound meatloaf will take about an hour. A mini meatloaf tin will take about 45 minutes and a cupcake size tin will take about 30-35 minutes.
Allow cooked meatloaf to sit for 10 minutes before slicing.