caramelised onion, mushroom and smoked mozzarella skillet meatloaf
1 tablespoon extra virgin olive oil 300g mixed mushrooms, sliced+ 500g beef mince 500g veal mince 400g can lentils, rinsed and drained ½ cup (140g) store-bought caramelised onion ¼ cup rosemary leaves, chopped 1½ cups (105g) sourdough breadcrumbs 2 tablespoons caramelised balsamic vinegar++ 2 teaspoons sea salt flakes ½ teaspoon cracked black pepper 100g thinly sliced smoked mozzarella 150g thinly sliced provolone cheese crushed pink peppercorns, to serve
Preheat oven to 200°C (400°F). Heat the oil in a 25cm non-stick ovenproof frying pan over high heat. Add the mushroom and cook for 3–4 minutes or until golden brown. Remove from the pan and set aside.
Place the beef mince, veal mince, lentils, onion, rosemary, breadcrumbs, vinegar, salt and pepper in a large bowl and mix well to combine. Press the mixture into the frying pan, place on a large oven tray and cook in the oven for 15 minutes. Top with the mushroom, mozzarella and provolone. Cook for a further 18–20 minutes or until caramelised and cooked through. Set aside to rest for 10 minutes before slicing. Sprinkle with the peppercorns to serve. Serves 6.
+ We used Swiss brown, king brown and chestnut mushrooms. ++ You can find caramelised balsamic vinegar in supermarkets and specialty food stores.