4 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
2 carrots, chopped
2 celery sticks, chopped
1 onion, finely chopped
1/2 oz. dried porcini mushrooms, soaked in 1 cup hot water
2 cloves garlic, minced
2-1/4 cup fresh bread crumbs
1 Tbsp. plus 1/4 cup minced fresh parsley
2 oz. mozzarella shredded plus
6 oz. cut into 1/2" cubes
Salt and freshly ground pepper to taste
2 lbs. ground beef (85% lean)
2 large eggs, lightly beaten
1/2 tsp. minced fresh thyme
Preheat oven to 350 degrees F.
Coat bottom of roasting pan with 1 Tbsp. oil
Chop carrots and celery in food processor.
In a saute pan over medium-high heat, add 2 Tbsp. olive oil.
Add the carrots, celery and onion and saute until tender. Add the mushrooms and garlic and saute for 1 minute. Let cool.
In a bowl, combine 1-1/2 cups of bread crumbs and the mushroom soaking liquid (be careful pouring in the liquid as there will be some sand at the bottom)
In another bowl, combine the remaining 3/4 cup bread crumbs, 1 Tbsp. parsley, 1 Tbsp. olive oil, shredded cheese and salt and pepper.
In a large bowl, gently mix together the ground beef, soaked bread crumbs, vegetable mixture, eggs, 1/4 cup parsley, thyme and cubed cheese, salt and pepper. Transfer the mixture to the prepared pan and shape into a 10-by-5 inch loaf. Cover the top and sides of the meat loaf with the cheese-bread mixture.
Serve with classic mashed potatoes.
~Adapted from Williams-Sonoma