Italian Meatloaf
www.onceuponachef.com
www.onceuponachef.com
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Ingredients

  • 2 tablespoons olive oil
  • 11 small onion, finely chopped
  • 13 garlic cloves, minced
  • 11 carrot, finely chopped
  • 11 stalk celery, finely chopped
  • 12 large eggs
  • 11/4 cup finely chopped fresh basil
  • 11 teaspoon salt
  • 11/2 teaspoon pepper
  • 11 tablespoon Worcestershire sauce
  • 12 pounds meatloaf mix (or use 1-1/2 pounds 85% lean ground beef plus 1/2 pound ground pork)
  • 12/3 cup Italian-style breadcrumbs
  • 13/4 cup grated Parmigiano-Reggiano
  • 13/4 cup marinara saucePreheat oven to 350°F . Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Heat the olive oil in a medium sauté pan over medium heat. Add the onion, garlic, carrot and celery and cook, stirring frequently, until softened, 5-7 minutes. Do not brown. Let cool until just warm. In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce. Add the meat, breadcrumbs, cheese and cooked vegetables to the egg mixture and mix with your hands until just evenly combined. Form the meat mixture into a 9x5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides. Bake for 65-70 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. Note: If serving with mashed potatoes, you might warm up some additional marinara sauce for serving.

Instructions

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