Equipment Needed
- 9×5 inch loaf pan
- Large mixing bowl
- Small mixing bowl (for glaze)
- Box grater (for onion & Parmesan)
- Measuring cups and spoons
- Fork or whisk
- Aluminum foil
- Instant-read thermometer (critical!)
Step-by-Step Instructions
I always start by preheating my oven and preparing my loaf pan with a light coating of oil or a quick spray. Then, in my large bowl, I combine the milk and breadcrumbs. I let this sit for a full five minutes. This step, called a panade, is the absolute secret to a tender, never-tough meatloaf. It soaks up the milk and creates a soft paste that binds the meat without making it dense. While that rests, I grate my onion and Parmesan, mince the garlic and parsley, and get all my seasonings measured and ready to go. Having everything prepped before touching the meat makes the process smooth and fast.
Now, I add the ground beef, beaten egg, grated onion, garlic, parsley, grated Parmesan, oregano, salt, and pepper to the bowl with the soaked breadcrumbs. Here’s my cardinal rule: mix with your hands, but don’t overmix. I use a light, folding motion just until all the ingredients are evenly distributed. Overworking the beef will activate the proteins too much and give you a firm, tough texture—like a meaty brick. I mix until it just comes together, which usually takes less than a minute. The mixture should feel moist and hold its shape when pressed.
This is the fun part: the stuffing. I turn the meat mixture out onto a large piece of parchment paper or foil. With damp hands (this prevents sticking!), I press and shape it into a rough 9×7 inch rectangle. I then scatter my cubed fresh mozzarella evenly over the center, leaving a 1-inch border all around. Using the parchment to help me, I carefully roll the meat over the cheese, starting from the short end, like a tight jelly roll. I pinch the seam and ends closed to seal the cheese inside, then gently lift the whole loaf and place it seam-side down in my prepared pan. A little patting fixes any cracks.(See the next page below to continue…)