by KelseyTheNaptimeChef
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A&M's Testing Notes:
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Expand1 pound Meatball mix (ground beef, ground pork, ground veal) Ask a question about this ingredient
1 egg Ask a question about this ingredient
2 teaspoons Worcestershire Sauce Ask a question about this ingredient
2 teaspoons Italian Seasoning Ask a question about this ingredient
1/3 cup marinara sauce (homemade or storebought) Ask a question about this ingredient
3 tablespoons Italian breadcrumbs Ask a question about this ingredient
1/2 teaspoon Kosher Salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
3 tablespoons Fresh Mozzarella, shredded Ask a question about this ingredient
1/3 cup fresh basil leaves, torn (we used the ones we had frozen from last summer) Ask a question about this ingredient
Preheat oven to 350. In a large bowl mix together the meats, egg, Worcestershire Sauce, Italian seasoning, marinara sauce, salt, pepper and breadcrumbs until everything is totally combined.
Ask a question about this stepOn a clean surface pound out the meat with your hands until it is about one inch thick. Then, scatter the shredded mozzarella and most of the basil leaves in a line in the center (pictured above), leaving one inch on either end. Then, fold up the sides and ends of the meatloaf and pinch the meat to seal in the cheese. Form a loaf shape with your hands. Scatter the remaining basil leaves on top.
Ask a question about this stepTransfer meatloaf to a roasting pan topped with aluminum foil. Poke a couple of holes in the foil so that the drippings can drain while cooking. Or, you can just bake it on a cooking sheet. (Note, we prefer this method to baking it in an actual loaf pan because we think it cooks the outside more evenly and the loaf develops a better crust).
Ask a question about this stepBake at 350 for 45 minutes on Convection. If you don't have convection bake for about 1 hour and 5 minutes. To check if meat is done cut into it and make sure it isn't pink on the inside and the outside has a nice crust. Serve hot (preferably with a baked potato, which can be baked simultaneously in the oven along with the meatloaf).
Ask a question about this stepNotes: This is great to make-ahead. If you make it during the day (like I do) wrap the finished meatloaf in plastic wrap and put it in the fridge until you are ready to bake it.
Ask a question about this step
Merrill is a co-founder of food52.
I just noticed there are no onion or garlic in this meatloaf. I have never made meatloaf without it. I can't wait to try it. My boyfriend hates onion and garlic. It will be interesting to see if he notices.