Mama Mia Mozzarella Meatloaves
with Balsamic Tomato Sauce, Roasted Potatoes & Green Beans
- Milk
- Wheat
While not everyone loves surprises, we can almost guarantee that anyone would be game for a treasure trove of gooey cheese hiding inside their mini meatloaf. And if that cheese just so happens to be melty mozzarella, even better! The aforementioned stuffed loaves are baked to perfection, then topped with a rich and tangy balsamic tomato sauce and even more mozz. Oh, and did we mention there’s Italian-seasoned oven fries and roasted green beans on the side? Mama mia!
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
1 unit
Tomato Paste
1 unit
Onion
5 teaspoon
Balsamic Vinegar
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
1 tablespoon
Italian Seasoning
1 unit
Beef Stock Concentrate
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
3 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Peel and mince or grate garlic. Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion.
• In a large bowl, combine panko, garlic, 2 TBSP water, and 2 tsp Italian Seasoning (you’ll use the rest in the next step). (For 4 servings, use 4 TBSP water and 4 tsp Italian Seasoning.) • Add beef*, ¾ tsp salt (1½ tsp for 4), and pepper; mix to combine, then form into two 1-inch-tall loaves (four loaves for 4). Place on one side of a lightly oiled baking sheet.
• Toss potatoes on a second baking sheet with a large drizzle of olive oil, remaining Italian Seasoning, salt, and pepper. • Roast on top rack until browned and crisp, 20-25 minutes. • Place sheet with meatloaves on middle rack; roast for 10 minutes (you’ll add the green beans then).
• Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add vinegar, 2 TBSP water, and 1 tsp sugar (2 tsp for 4 servings); cook, stirring, until onion is caramelized and jammy, 2-3 minutes. Stir in tomato paste and stock concentrate until combined. • Stir in ¼ cup water and bring to a simmer; cook until thickened, 1-2 minutes. Remove from heat and season with salt and pepper.
• Once meatloaves have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. • Return to oven until meatloaves are cooked through and green beans are browned and tender, 10-15 minutes more. TIP: If green beans are done before meatloaves, remove from sheet and continue baking meatloaves.
• In the last 3-4 minutes of baking, top meatloaves with sauce and sprinkle with mozzarella. Return to oven until cheese has melted. • Divide meatloaves, potatoes, and green beans between plates and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the balsamic tomato sauce, calling it delicious and a perfect complement to the meatloaf 🍲.
- Ease of prep: Customers found this meal quick and easy to make, with some noting it was simpler than expected.
- Suggestions: Consider adding cheese inside the meatloaf or using less Italian seasoning for a more traditional flavor.
- Portions: Some found the meal filling and generous, while others wished for more meat or vegetables.
- Leftovers: Several mentioned the dish reheated well, with flavors improving the next day.
