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–+ servings

Cheesy Italian Mini Meatloaves with Roasted Zucchini and Tomatoes

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Rett Main Course
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1/2 cup Italian breadcrumbs
  • 1 large egg
  • 2 teaspoons Italian seasoning, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese, divided
  • 2 medium zucchinis, sliced into rounds
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

fremgangsmåte
 

  • Preheat the oven to 400°F and line a large sheet pan with parchment paper.
  • In a mixing bowl, combine the ground beef, breadcrumbs, egg, 1 teaspoon Italian seasoning, salt, pepper, and 1/2 cup mozzarella cheese. Mix until evenly blended.
  • Shape the mixture into four small loaves and place them on the prepared sheet pan.
  • In the same bowl, toss the zucchini rounds and cherry tomatoes with olive oil, the remaining teaspoon of Italian seasoning, and a pinch of salt and pepper.
  • Arrange the vegetables around the meatloaves on the sheet pan.
  • Sprinkle the remaining 1/2 cup mozzarella and the Parmesan cheese over the tops of the meatloaves.
  • Bake for 25 minutes, or until the meatloaves reach an internal temperature of 160°F and the vegetables are tender.
  • Remove from the oven and let rest for 5 minutes before scattering fresh basil leaves on top.

merknader

For the best texture, avoid overmixing the meat so the loaves stay tender. If you want more cheese flavor, swap half the mozzarella for provolone. Leftovers reheat well in a 350°F oven for 10 minutes, which keeps the cheese from turning rubbery. Serve the meatloaves and vegetables over cooked pasta or with crusty bread to soak up the pan juices.
Course: Main Course
Cuisine: Italian
Equipment: Sheet Pan, Mixing Bowl