Aromatic And Cheese Stuffed Meat Loaf

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Originally this recipe came from the williams-sonoma kitchen but i can never leave anything alone. I've put my signature on this wonderful meatloaf and now it's ready for company or even your mil (jk). Serve with recipe #336506, recipe #339838, and for dessert recipe #319186 served over vanilla ice cream. Your friends and family will crown you!!

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Steps

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Preheat the oven to 350 degrees.

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Soak the dried mushrooms in warmed beef broth then when soft , about 30 minutes later , drain and rough chop the mushrooms , saving the broth on the side.

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Coat the bottom of a roasting pan with 1 tbs of olive oil.

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In a large skillet , heat 2 tbs of the olive oil and saute carrots , red pepper , celery and onions until soft.

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Add mushrooms and garlic and saute 1 minutes more.

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Set that aside to cool.

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In a medium sized mixing bowl mix together the leftover beef broth and 1.

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5 cups bread crumbs.

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Soak 5 minutes.

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In a large bowl , combine 1.

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5 cups of breadcrumbs , 2 tbs parsley , 1 tbs olive oil , shredded cheese , salt and pepper.

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In another large mixing bowl , mix beef , soaked crumbs , sauteed vegies , eggs , parsley , thyme , cubed cheese , and salt and pepper to taste.

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Place meat mixture in the roasting pan and shape into a loaf.

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Cover top and sides with cheese-bread crumb mixture.

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Bake until internal temperature reaches 165 degrees , abo.

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Ingredients

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olive oil, carrots, red pepper, celery ribs, onion, dried mushroom, beef broth, garlic cloves, fresh breadcrumbs, fresh parsley, provolone cheese, mozzarella cheese, salt & freshly ground black pepper, ground beef, eggs, fresh thyme