Ingredients
4 T Olive oil
2 carrots, 1/4" dice
2 celery stalks, 1/4" dice
1 onion, 1/4" dice
1/2 oz. dried mushrooms, soaked in 1 C hot water, chopped, soaking liquid reserved.
3 Garlic cloves, minced
2 1/4 C Fresh bread crumbs
1 T plus 1/4 C minced flat leaf parsley
2 oz Mozzarella cheese, shredded, plus 6 oz. cut into 1/2" cubes
Salt and pepper to taste
2 Lb. ground beef
2 eggs, lightly beaten
1/2 tsp mince fresh thyme
Mashed potatoes for serving
Preparation
Preheat oven to 350. Coat bottom of roaster with 1T oil.
In deep saute pan over medium-high heat, warm 2T oil. Saute carrots, celery, and onion 8-10 minutes. Add mushrooms and garlic, saute 1 minute. Cool 10 minutes.
In bowl, combine 1 1/2 C bread crumbs and 1/3 C mushroom soaking liquid; soak 5 minutes. In another bowl, combine 3/4 C bread crumbs, 1 T parsley, 1 T oil, shredded cheese, salt and pepper.
In large bowl, nix beef, soaked crumbs, vegetabel mixture, eggs, 1/4 C parsley, thyme, cubed cheese, salt and pepper. Transfer to prepared pan; shape into9 10" x 5" loaf. Cover top and sides iwth cheese-bread crumb mixture. Bake until internal temp is 165F, about 1 hour. Serve with mashed potatoes.
