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Meatloaf with caprese sauce

1-1/2 pounds of medium-lean ground beef (675 g)

1 egg

1/2 cup plain breadcrumbs

2 tbsp Worcestershire sauce

1 tablespoon mustard powder

1 tbsp. steak spice

1 onion, chopped

2 tsp. minced garlic

Salt and pepper to taste

1 container of cocktail bocconcini (200 g drained)

1 cup of Valli tomato coulis

2 tbsp brown sugar

6 slices mozzarella cheese

8 large fresh basil leaves

1. Preheat oven to 180°C (350°F).

2. In a bowl, mix ground beef with egg, bread crumbs, Worcestershire sauce, mustard powder, steak spices, onion and garlic. Season with salt and pepper.

3. On a baking sheet lined with parchment paper, shape the mixture into a 23 cm (9-inch) long loaf. Make a cavity in the center of the loaf, running the entire length.

4. Place bocconcini in the cavity, side by side. Fold meat mixture over bocconcini to cover completely. Shape the mixture into an oval loaf.

5. In another bowl, mix tomato coulis with brown sugar.

6. Coat meatloaf with coulis mixture and top with cheese slices.

7. Bake for 45 to 55 minutes, until meatloaf is no longer pink inside.

8. Turn oven to broil and continue baking for 2 to 3 minutes.

9. Remove from oven and sprinkle meatloaf with basil leaves.

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