Cheesy Meat Loaf

modifed from Williams Sonoma Kitchen

4 Tbs extra-virgin olive oil
1 carrots, cut in to 1/4" dice
2 celery stalks, cut into 1/4" dice
1 onion, cut into 1/4" dice
3 garlic cloves, minced
2 1/4 c fresh bread crumbs
1/3 cup beef broth
1 Tbs plus 1/4 c minced fresh flat-leaf parsley
2 oz mozzarella cheese, shredded, plus 6 oz cut into 1/2" cubes
salt and pepper to taste
2 lb ground beef
2 eggs, lightly beaten
1/2 tsp thyme
Mashed potatoes for serving

Preheat oven to 350 degrees.  Coat bottom of roaster with 1 Tbs oil.
In deep saute pan over medium-high heat, warm 2 Tbs oil.  Saute carrots, celery and onion 8-10 minutes.  Add garlic; saute 1 minute.  cool 10 minutes.
In bowl, combine 1 1/2 cups bread crumbs and 1/3 cup broth; soak 5 minutes.  In another bowl, combine 3/4 c bread crumbs, 1 Tbs parsley, 1 Tbs oil. shredded cheese, salt and pepper.
In large bowl, mix beef, soaked crumbs, vegetable mixture, eggs, 1/4 c parsley, thyme, cubed cheese, salt and pepper.  Transfer to prepared pan; shape into 10" by 5" loaf.  Cover top and sides with cheese-bread crumb mixture.  Bake about 1 hour 10 minutes.
Serve with mashed potatoes.
Serves 8