Stuffed Mozzarella Meatloaves with Balsamic Tomato Sauce and Roasted Potatoes

These mini meatloaves are a delightful twist on a classic comfort food. Each loaf is stuffed with melty mozzarella cheese, then baked to perfection and topped with a rich balsamic tomato sauce. Served alongside Italian-seasoned roasted potatoes and tender green beans, this meal is sure to become a family favorite.

The combination of savory beef, gooey cheese and tangy sauce creates a flavor explosion in every bite. Plus, the oven-fried potatoes and roasted green beans make for a complete and satisfying dinner that’s easy to prepare any night of the week.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into 1/2-inch thick wedges. On one side of the prepared baking sheet, toss the potato wedges with 2 teaspoons of olive oil, half the Italian seasoning and a pinch of salt and pepper. Spread them in a single layer.
3. Trim the ends off the green beans. In a bowl, toss the green beans with 1 teaspoon of olive oil and a pinch of salt. Set aside.
4. Finely chop the onion and mince the garlic. In a large bowl, combine the ground beef, panko breadcrumbs, half the chopped onion, half the minced garlic, 1 teaspoon of salt and a pinch of pepper. Mix until just combined.
5. Divide the meat mixture into 4 equal portions. Flatten each portion into a patty. Place a small cube (about 1 tablespoon) of mozzarella cheese in the center of each patty. Fold the meat around the cheese to form a mini loaf, sealing the edges. Place the loaves on the other side of the baking sheet with the potatoes.
6. Bake for 15 minutes. Remove the baking sheet from the oven. Add the green beans to the sheet, tossing them with the potatoes. Return to the oven and bake for another 10-12 minutes, until the meatloaves are cooked through and the vegetables are tender.
7. While the meatloaves bake, make the sauce. In a small saucepan, heat 1 teaspoon of cooking oil over medium heat. Add the remaining chopped onion and cook until softened, about 3 minutes. Add the remaining garlic and cook for 30 seconds. Stir in the tomato paste, balsamic vinegar, 1/4 cup of water, the beef stock concentrate, sugar and a pinch of salt and pepper. Bring to a simmer and cook until slightly thickened, about 2-3 minutes.
8. Remove the meatloaves and vegetables from the oven. Spoon the balsamic tomato sauce over the meatloaves and sprinkle with the remaining mozzarella cheese. Return to the oven for 2-3 minutes, until the cheese is melted.
9. Serve the meatloaves with the roasted potatoes and green beans on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey can be substituted for ground beef. Keep in mind that turkey is leaner, so the meatloaves may be slightly less moist.

Can I prepare the meatloaves ahead of time?

Absolutely! You can assemble the meatloaves up to a day in advance and store them in the refrigerator. When ready to bake, add a few extra minutes to the cooking time.

What can I use instead of panko breadcrumbs?

Regular breadcrumbs or crushed crackers work well as a substitute. You may need to adjust the amount slightly to achieve the right texture.