Meatloaf with sun-dried tomatoes and mozzarella

Ingredients:

• 450 g mixed minced meat (equal parts beef, pork, veal or turkey)
• 1 tbsp. breadcrumbs
• 1 cup grated carrots
• 1 tbsp. grated mozzarella
• 3/4 cup drained, chopped sun-dried tomatoes
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp finely chopped fresh tarragon
• 2 large eggs, lightly beaten
• 1 clove garlic, minced
• 1 medium onion, grated
• 0.5 cups ketchup
• 1 tbsp + 1 tsp Worcestershire sauce
• 2 tsp light brown sugar

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, carrots, mozzarella, sun-dried tomatoes, parsley, oregano, eggs, garlic, onion, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Mix with your hands until evenly distributed.
3. Transfer the meat mixture to the prepared baking sheet and form it into a compact oval loaf, approximately 22 x 12 cm. Bake for 30 minutes.
4. In a small bowl, combine brown sugar, remaining 1/4 cup ketchup, and remaining 1 teaspoon Worcestershire sauce.
5. Remove the meatloaf from the oven and brush the top and sides with the glaze. Return to the oven and bake until the glaze begins to caramelize and a thermometer inserted into the center of the meatloaf registers 160°F (71°C), about 25 minutes more. Let rest for 10 minutes, then slice and serve.