Italian Meatloaf Recipe

Italian Meatloaf

Think of this Italian meatloaf as one big giant meatball.

Prep: 15min

Total: 1h30min

Yield: 4 to 6

Nutrition Facts: servingSize , calories 585, Fat 42g, Carbohydrate 15g, Protein 35g, Saturated Fat 15g, unSaturated Fat , Sugar 4g, Fiber 2g, Sodium 966mg, Cholesterol 180mg

Ingredients:

• 1 small onion, cut into 1-inch pieces
• 1 carrot, cut into 1-inch pieces
• 1 stalk celery, cut into 1-inch pieces
• 3 garlic cloves
• 2 tablespoons olive oil
• 2 large eggs
• ¼ cup finely chopped fresh basil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 pounds meatloaf mix (or use 1½ pounds 85% lean ground beef plus ½ pound ground pork)
• ⅔ cup Italian-style bread crumbs
• ¾ cup grated Parmigiano-Reggiano
• ¾ cup marinara sauce, plus more for serving

Instruction:

1. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
2. Place the onion, carrot, celery, and garlic in a food processor fitted with the steel blade and pulse until the vegetables are minced. (Alternatively, you can mince all of the vegetables by hand.)
3. Heat the oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Let cool until just warm.
4. In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce.
5. Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until evenly combined.
6. Form the meat mixture into a 9×5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.
7. Bake for 65 for 70 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges of the meatloaf (it will ooze out and brown while baking), then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve with more marinara sauce on the side, if desired.
8. Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle. You can also freeze the meatloaf for up to 2 months before baking. Wrap the shaped loaf tightly in plastic wrap, then in foil. Add the marinara sauce after defrosting, when you are ready to bake and serve.

Italian Meatloaf

Prep: 0 10min0

Total: 0 1h15min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1644, Fat 115g, Saturated Fat 43g, Carbohydrate 49g, Fiber 5g, Sugar 13g, Protein 98g, Cholesterol 453mg, Sodium 1973mg

Ingredients:

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 4 teaspoons (about 6 cloves) chopped garlic
• 2 medium onions, diced
• 2 red peppers, seeded, small diced
• 1/2 cup chopped basil leaves
• 2 tablespoons chopped parsley leaves
• 4 eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups grated Parmesan
• 1 1/2 cups breadcrumbs
• 3 pounds ground beef
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1 cup marinara sauce

Instruction:

1. Preheat oven to 350 degrees F.
2. Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
3. Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
4. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
5. Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

How to Make Italian Meatloaf

FAQ

What is the secret to moist meatloaf?

Why do you put baking soda in meatloaf?