MAIN Tuscan Meatloaf with Mozzarella-Stuffed Ciabatta




Yield 4-6 servings

This meal is amazing!  The meatloaf alone is comforting and easy to make (try it in your crock pot by mixing the meatloaf ingredients and placing them in a well-oiled large piece of aluminum foil, folding over the foil to cover meat completely, then place in the slow cooker for 6 hours on low and voila!).  

Wait until you try this bread, though.  Warm, crusty, gooey.  There is nothing like it and bruschetta really makes it pop!


For the Meatloaf

1 lb ground beef

1 lb ground turkey or pork

1 jar green olives, pitted

2 tsp dried oregano

1 tsp garlic powder

1 pinch red pepper flakes

1 cup oats

2 eggs

1 tsp each salt and pepper

1 bunch basil, sliced into ribbons (chiffonade)

1 can tomato sauce, divided

For the Ciabatta

1 loaf ciabatta from the bakery, sliced crosswise but not cut all the way through

1 lb tomatoes on the vine, seeded and chopped

2 cloves garlic, minced

2 Tbsp olive oil

1 tsp each salt and pepper

1 lemon, juiced

1 ball fresh mozzarella, sliced thinly into rounds, then cut into half moons and divided

1 pkg basil, torn (about 1 cup)

1 pinch red pepper flakes, if desired


For the Meatloaf

For the Ciabatta

Courses dinner

Recipe by Vie at