Italian Meatloaf
Prep Time: 10 minutes
Cooking Time: 1 hour
Ingredients
3 pounds ground beef
1 cup marinara sauce
2 tablespoons balsamic vinegar
6 garlic cloves chopped (approximately 4 teaspoons)
2 red peppers, seeded, diced into small pieces
½ cup basil leaves, chopped
2 onions, medium, diced
4 eggs, medium
2 tablespoons Worcestershire sauce
½ teaspoon black pepper
2 cups Parmesan, grated
1 ½ cups breadcrumbs
2 tablespoons parsley leaves, chopped
1 teaspoon salt
¼ cup plus
2 tablespoons extra-virgin olive oil
Directions
1- Preheat your oven to 350 F/175 C in advance.
2- Over medium heat in a medium sauté pan; heat approximately ¼ cup of olive oil and then add in the garlic. Sauté for a minute & then add in the onions & peppers; sauté for couple of minutes, until just soft. Remove the pan from heat and let cool at room temperature.
3- Whisk basil together with eggs & parsley in a small size bowl; then add black pepper & salt to taste. Combine the breadcrumbs and Parmesan in a separate bowl, preferably small size.
4- Using your hands, thoroughly mix the meat with eggs & herbs, breadcrumbs & Parmesan, the Worcestershire, vinegar & the leftover olive oil in a large bowl, ensure you don’t over mix the ingredients.
5- Lightly coat loaf pan with oil and pack meat mixture into it. Top with the marinara and ensure you spread the mixture evenly on the top.
6-Bake until an instant-read meat thermometer reflects 160 F, when inserted in the middle, for an hour or little less. Remove the loaf pan from oven & let rest for 3 to 5 minutes. Slice & serve.
3- Whisk basil together with eggs & parsley in a small size bowl; then add black pepper & salt to taste. Combine the breadcrumbs and Parmesan in a separate bowl, preferably small size.
4- Using your hands, thoroughly mix the meat with eggs & herbs, breadcrumbs & Parmesan, the Worcestershire, vinegar & the leftover olive oil in a large bowl, ensure you don’t over mix the ingredients.
5- Lightly coat loaf pan with oil and pack meat mixture into it. Top with the marinara and ensure you spread the mixture evenly on the top.
6-Bake until an instant-read meat thermometer reflects 160 F, when inserted in the middle, for an hour or little less. Remove the loaf pan from oven & let rest for 3 to 5 minutes. Slice & serve.
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