Gourmet Meatloaf with Sun-dried Tomatoes

Make gourmet meatloaf with sun-dried tomatoes, oatmeal, and mozzarella in a loaf or muffin form. Your family will beg for the best-ever meatloaf again and again!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 251kcal

Author Marjory Pilley

Equipment

Meatloaf Pan This pan has an insert that lifts the meatloaf out of the pan, leaving the grease behind.
DOT® Simple Alarm Thermometer

Ingredients

½ cup old-fashioned rolled oats or breadcrumbs
1 cup mozzarella cheese shredded
½ cup parmesan cheese grated
½ cup onion diced, about ½ medium-sized onion
¼ cup basil cut into thin slivers (1 Tablespoon dried)
¼ cup sun-dried tomatoes cut in slivers
½ cup ketchup plus more for topping
1 egg lightly beaten
1 pound lean ground beef 90% lean

Instructions

Preheat oven to 350°F.
Combine rolled oats, mozzarella cheese, Parmesan cheese, diced onion, chopped basil, and sun-dried tomatoes in a large bowl.
Add ketchup and egg to the dry ingredients and stir to combine.
Add ground beef and use your hands to thoroughly combine it with the base mixture. But don't handle more than necessary.
Add the meatloaf to a loaf pan. With the back of a spoon, spread ketchup in a thin layer over the top. See other shape and pan options in the notes below.
Bake, uncovered, for about 45 minutes or until the internal temperature reaches 165°F. Allow the meatloaf to rest for about 10 minutes before slicing.

Notes

See step-by-step pictures, serving ideas, and more tips above!

Top Tips for the Best Meatloaf

Mix all of the ingredients together except for the beef. Then, incorporate the beef. This process distributes the ingredients more evenly without excessive handling.
Don't overmix ground beef, or the end result will be a tough meatloaf.
Let the meatloaf rest for about 10 minutes after baking. This helps the juices redistribute and makes slicing easier without the loaf falling apart.

Pan Sizes and Meatloaf Shapes

Prepare this meatloaf recipe and use any of the following pan sizes. The cooking time will vary.

Traditional 1-pound loaf (serves 6) - I linked to the pan we use in the recipe card which has an insert to lift the meatloaf out the pan, leaving the fat behind. Cook for about 45 minutes.
Three mini loaf pans (each serves 2) - This option option is great for small families. The extra loaves can be frozen before you cook them. Cook for about 35 minutes.
Cupcake tins (makes 12) - This form cooks quickly. Cook for about 30 minutes.
Meatballs (makes 36) - Hand roll them or make meatballs in a mini muffin pan. Cook for about 25 minutes.
You can make free-form loaves to cook on a baking sheet lined with aluminum foil, and you won't have a pan to clean!

Storage & Make Ahead Tips

Double this gourmet meatloaf recipe once you have all the ingredients out. Uncooked meatloaf freezes very well.

Once the ingredients are combined, shape the meatloaf in the desired pan. Cover with plastic wrap and then a lid or aluminum foil. For the best results, store in the freezer for up to 3 months.

When you're ready to cook the meatloaf, defrost it overnight in the refrigerator and then cook it as you normally would. Meatloaf may also be cooked from frozen, but it will take twice the time, and it is very important to check the internal temperature. But it's an option!

Nutrition