Cheesy Beef and Vegetable Meat Loaf

I honor of my article in Perk Magazine , here is a good looking meatloaf recipe.

Cheesy Beef and Vegetable Meat Loaf

1 slice bacon, chopped
1 plum tomato, chopped
1 medium carrot, diced
1/3 cup diced celery
1/2 onion, diced
1 1/2 cups cubed French bread (1 inch)
1 lb. ground beef (80% to 85% lean), chopped
2 eggs
1/2 cup grated Pecorino Romano or Parmesan cheese
1/2 cup chopped fresh parsley
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
6 small fresh mozzarella balls (bocconcini)

Heat oven to 350°F. Cook bacon in large skillet over medium heat 3 minutes or until browned. Remove bacon, leaving drippings in skillet. Add tomato, carrot, celery and onion; cook, covered, 5 minutes or until tender. Stir in bacon.

Meanwhile, soak bread in medium bowl in enough water to cover 5 minutes; squeeze dry.

Combine bread and all remaining ingredients except mozzarella cheese in large bowl. Reserve 3/4 cup of the mixture for topping. Place remaining mixture in 8x4-inch glass baking dish. Create well in center of mixture; place cooked vegetables in well. Top with mozzarella cheese. Push sides over center to enclose vegetables and cheese. Top with reserved meat mixture.

Bake 45 minutes or until internal temperature reaches 160°F. Let stand in pan 15 minutes before slicing.

4 servings