Brewery Style Meatloaf Recipe With Fresh Mozzarella & Vegetables Is What's for Dinner by Donna John

My husband had the most delicious meatloaf at a brewery recently. The moist ground beef meatloaf was spiked with carrots, onion and celery, with pockets of creamy fresh mozzarella cheese. Yes, I stole a few bites from his plate, but also recreated the meatloaf at home.

The vegetables in this easy meatloaf recipe are tender because you quickly cook them first to soften before adding the remaining ingredients. The glaze is a simple three-ingredient homemade barbecue-style sauce and complements the juicy beef and vegetables perfectly.

Photo credit (all photos): Donna John

To make this high-protein recipe you will need to grab the following ingredients from your fridge and pantry: an onion, a carrot, a rib of celery, fresh garlic, lean ground beef, breadcrumbs (I used fresh breadcrumbs), an egg, milk (I used evaporated milk), salt and black pepper, fresh mozzarella cheese, ketchup, yellow mustard and brown sugar. (Check out the health benefits of vegetables and the health benefits of protein.)

Serve slices of the moist, juicy meatloaf for dinner with your favorite side dishes. I served mine with green beans and mashed potatoes for the best comfort food meal.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour (ovens vary)
Total Time: 1 hour and 10 minutes
Servings: 6

Ingredients

• 1 onion, chopped fine
• 1 large carrot, chopped small
• 1 rib celery, chopped small
• 4 cloves garlic, minced
• 1 1/2 pounds ground beef
• 1 cup breadcrumbs
• 1 egg
• 1/4 cup milk (or evaporated milk)
• 2 teaspoons kosher salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 8 ounces fresh mozzarella, cut into small cubes

Topping

• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 1 tablespoon yellow mustard

Here's how to make it: 

1. Make the glaze by stirring together all the ingredients. Set aside. (You could use prepared barbecue sauce instead.)
2. Heat the olive oil in a skillet over medium heat. Add the onion, carrot and celery. Cook until vegetables soften a bit, about 5 minutes. Add the garlic and cook for 1 minute more. Turn off the heat and let the vegetables cool slightly. 
3. Put the vegetables into a mixing bowl along with the ground beef, breadcrumbs, egg, milk, salt and pepper. Mix to just combine. Add the mozzarella and gently mix again. Do not overmix. (For a gluten-free meatloaf use gluten-free breadcrumbs.)
4. Put the meatloaf into an oiled or parchment paper-lined loaf pan and gently press to form a loaf. Do not pack the meatloaf in too tight or you will be a dense meatloaf. (You could also shape into a loaf and cook in a baking dish.) 
5. Spread half of the glaze over the top of the meatloaf. 
6. Bake in a preheated 375-degree F oven for about 50 minutes to 1 hour, or until the meatloaf is cooked through. (Meatloaf should be 160 degrees F internal temperature on a food thermometer.)
7. Remove the meatloaf from the oven and spread the remaining glaze over the top. Let the meatloaf rest a few minutes before slicing and serving. Store any leftover meatloaf in an airtight container in the fridge. Reheat in the microwave.
   

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