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A sliced cheese-stuffed meatloaf with melted mozzarella and roasted potatoes

Cheese-Stuffed Meatloaf with Creamy Gravy & Roasted Baby Potatoes

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Calories: 750
Ingredients Method

Ingredients
  

  • 2 lbs Ground Beef (80/20 mix)
  • 1 cup Panko breadcrumbs
  • 1/2 cup Whole milk
  • 1 large Egg , beaten
  • 1 small Yellow onion, finely minced
  • 2 cloves Garlic , minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp Kosher salt
  • 1/2 tsp Ground black pepper
  • 8 oz Mozzarella cheese, cut into a single block
  • 1.5 lbs Baby potatoes, halved
  • 2 tbsp Olive oil
  • 1 tsp Dried rosemary
  • 2 tbsp Unsalted butter
  • 2 tbsp All -purpose flour
  • 1.5 cups Beef broth
  • 1/4 cup Heavy cream

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, salt, and pepper until just mixed.
  3. Toss baby potatoes with olive oil, rosemary, and a pinch of salt; spread on one side of a large rimmed baking sheet.
  4. On the other side of the sheet or in a separate loaf pan, shape half of the meat mixture into a rectangle.
  5. Place the block of mozzarella in the center and cover with the remaining meat mixture, sealing the edges thoroughly to prevent leakage.
  6. Bake for 50 to 60 minutes, or until the internal temperature of the meat reaches 160°F (71°C).
  7. In a small saucepan over medium heat, melt butter and whisk in flour for 1 minute to create a roux.
  8. Gradually whisk in beef broth, simmering until thickened to a gravy consistency.
  9. Stir in heavy cream and adjust seasoning with salt and pepper; remove from heat.
  10. Allow meatloaf to rest for 10 minutes before slicing and serving with potatoes and gravy.