Garlic Meatloaf Croquette w/ Fresh Mozzarella
1 lb ground turkey, 1 lb ground veal, 1/2 pound French or sourdough bread made into crumbs (Tear a little more than 1/2 of a thin 11 oz French baguette into shreds to dry out before grinding into fine crumbs), 2 egg whites, 1/2 cup skim or reg milk, 5 large cloves garlic minced, 1 small onion minced, 2 ribs of celery minced, 1 tsp salt, 1 tsp poultry seasoning, 1/2 tsp nutmeg, 3/4 tsp pepper, 7-8 small plum tomatoes (deskinned and chopped into regular dice), fresh basil leaves, 1/3 lb fresh mozzarella (or regular whole milk mozzarella), olive oil
Preheat oven to 250 degrees. Combine meats, bread, egg whites, milk, garlic, onion, celery, salt, poultry seasoning, nutmeg, and pepper in a large bowl. Process batches in a food processor until mixture is very smooth. This mixture will be very wet so be sure to use the full 1/2 lb of bread. Add the diced tomato last and mix in by hand gently. Spray a mound-shaped mold with cooking spray and press meat into it’s shape, (or into a 9 x 5 x 3 inch loaf pan.) If using a loaf pan, press mixture firmly into pan bottom leaving a slight mound down the center and top of the meat. If using a small molded shape, spray oil or cooking spray liberally inside of mold before adding meat mixture. Push meat down with fingers to extract air bubbles. Unmold several individual croquettes onto a bake sheet and bake 250 degrees for 1 3/4 hours to 2 3/4 hours. It is crucial to cook the raw garlic very well. Adjustment should be made depending on size of meat loaf unit. During last 15 minutes of cook time, place sliced mozzarella slices over top of meat, top with a pretty basil leaf(ves) and coat with olive oil. Mozzarella should melt down the sides, look attractive, and the basil should contrast the white cheese.