Caprese Meatloaf

caprese meatloafI’ve talked about my love of caprese before. Salads, appetizers, and I’ve made it as a grilled cheese. I love how fresh it is, and the combination of flavors just makes me smile. I wanted to make comfort food of sorts for dinner tonight – it’s so cold out, the area schools and public buildings will be closed again tomorrow. I put this together and served it with a salad for a wonderful dinner. The fresh basil smell warmed the whole house,  and this filled our hungry bellies.

2 lbs lean beef
1 cup gluten free bread crumbs
2 large eggs
1/2 medium white onion, diced
1/2 cup dry white cooking wine
8 oz fresh mozzarella, thinly sliced
1/4 cup sun-dried tomatoes
1/2 cup tomato sauce
1 large bunch fresh basil
3 garlic cloves, minced
3 tablespoons dried parsley
2 tablespoons dried oregano
sea salt and pepper, to taste

capresemeatloaf4Preheat the oven to 375F. In a large bowl mix together the beef, eggs, bread crumbs, white wine, onion,  garlic, parsley, oregano, salt and pepper. Place it on a baking sheet covered with a piece of parchment paper. Carefully flatten the meat mixture into a large square.

Lay the fresh basil on top of the meat, followed by the sliced mozzarella (save 1-2 ounces to top off the meatloaf!) and sun dried tomatoes.

capresemeatloaf3Start on one side of the parchment paper and carefully roll the meat using the parchment to help. capresemeatloaf8Place it seam side down on the baking sheet and dispose of the parchment paper. Coat the top of the meatloaf with the 1/2 cup of tomato sauce letting it cover the sides, and the 1-2 ounces of leftover mozzarella (give it a quick dice first). Place it in the oven and bake for 40-45 minutes. Serves 6. Enjoy!

2 thoughts on “Caprese Meatloaf

  1. Sophie33 2014/01/30 / 3:45 am

    I made this yesterday eveing & it was a fantastic tasteful recipe! My hubby & me loved it so much & now, we are haing leftovers too! Great on my daily sourdough bread! xxx

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