Thyme and Mozzarella Meatloaf

Meatloaf is the ultimate comfort food, but this recipe brings meatloaf to another level.  This recipe embodies the ease of making meatloaf, but with a much richer and more sophisticated flavor.  And golden bread crumb toppings make this a beautiful dish to serve.  You can always substitute dried herbs for fresh, but fresh herbs taste richer.

Preheat oven to 350 degrees and position a rack in the lower third of the oven.  Use 1 tablespoon of olive oil to coat the bottom of a roasting pan.

In a large skillet, over medium high heat, add:

1 tablespoon of olive oil

3 garlic cloves, minced

Once garlic begins to brown, add:

1 and 1/2 cups chopped and cleaned white mushrooms

1 tablespoon onion powder

2 celery stalks, chopped

1/2 tablespoon fresh chopped thyme

2 peeled and diced carrots

salt and pepper to taste

Cook for about 8 minutes or until vegetables become tender and liquid from mushrooms evaporates.  Remove from heat and let cool for about 10 minutes.  Meanwhile, in a large bowl, add:

2 lb. ground beef, (80% lean)

2 eggs, lightly beaten

6 oz. of cubed mozzarella cheese

In a separate smaller bowl, add:

1 and 1/2 cups fresh bread crumbs

1/3 cup chicken broth

Allow for bread crumbs to soak up broth.  Then add bread crumbs to larger bowl of meat mixture.  If vegetables are cool add to meat mixture as well.  Using hands, mix all ingredients.  Be careful not to over mix; the meat will become too dense.  Shape mixture into a 10×5 loaf in the roasting pan.  In a small bowl combine:

2 oz. shredded mozzarella cheese

3/4 cup bread crumbs

1/2 tablespoon fresh chopped thyme

Sprinkle this cheese and bread crumb mixture evenly over meatloaf.  Drizzle with about 1 tablespoon of olive oil.  Cook for about 1 hour and 10 minutes or until a meat thermometer reads 165 degrees.  Let stand about 5 minutes before serving.

Serves 8

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