Ma's Meatloaf


A Quarantining comfort food! Full disclosure, my mom never made meatloaf. But if she did, I would have wanted it to taste like this, juicy, tender and oozing with cheese. I only started making meatloaf a few years ago as my hubby frequently requests it. I’ve experimented with different recipes and gone rogue, turning out Caprese meatloaf stuffed with mozzarella, tomatoes and basil and my absolute favorite, a patty melt meatloaf stuffed with swiss cheese, mushrooms and carmelized onions - DREAMY!  But the other day my boo was like, “Can you make a normal meatloaf please?” I tried my best, got my super American on by including some key meatloaf realness ingredients like ketchup, but in the end I HAD to stuff it with mozzarella and my husband concurred that this was the right move and that I had created his most favorite meatloaf ever. 

So slap on your mask, social distance yourself to the grocery store and get what you need to serve up this simple and delicious quarantine delight!

Preheat Oven to 350

feeds 4 - 6



What Do I Need

 1 - 1.5lbs Meatloaf Mix (Beef, Pork & Veal)

1 Egg (beat)

1 Cup Milk

1 Cup Bread Crumbs (Italian seasoned)

1 T Worcestershire Sauce

1 Onion Chopped

S & P

1 Cup Shredded Mozzarella

2 Tablespoons Ketchup

1 T Dijon Mustard

Now What

In a medium sized bowl add your meat, eggs, milk, bread crumbs, Worcestershire sauce, onion and salt and pepper, Mix well. Take a bit more than half of your meat and place in a baking sheet form it into an oval shape that is about 9” long and 5.5” wide, create a small well throughout the center and add 1/2 of your shredded mozzarella. Top off your meatloaf with the remainder of your meat mixture and be sure to seal it well. Mix your ketchup and mustard in a small bowl and spread all over your meatloaf, top the meatloaf with your remaining mozzarella and cook for one hour or util done!

ENJOY!!!!



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© 2016 - 2018 Angie Pontani. Cannot be copied, duplcated or used without permission.

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