samedi 4 avril 2015

Italian Meatloaf


Source : Janets Appalachian Kitche

When it comes to meatloaf my Mamas is my all time favorite and I have posted that recipe previously on here, but I also like different versions of it also. Several years ago I started playing with an Italian version of meatloaf and came up with one that we really enjoy...and let me tell you, if you enjoy a good meatloaf sandwich, this recipe takes it to a whole new level. I think the sandwich the next day is my favorite part of the whole meatloaf experience. That is what I had today, for breakfast I might add, since I made this last night. As a kid when Mama would make this on a school night, I always took a brown bag lunch with a cold meatloaf sandwich to school, oh...the good ole days. My kids wouldn't even think of having a meatloaf sandwich, they just don't know what they are missing.

Italian Meatloaf


1 lb. ground beef
1/2 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 C. chopped bell pepper (I used orange, it was all I had in the freezer)
1 tsp. olive oil
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 egg, beaten
3/4 C. Italian bread crumbs
2 slices white bread, crumbled
1 T. milk
8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
1/4 C. parmesan cheese
1 C. marinara sauce, plus 1/2 -3/4 C. more for topping


In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat. In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping. Now, dive in there with the best tools God gave you, your hands and combine everything really good. Once it has all come together, place and mold the mixture in a baking dish of your choice. I used my oval Portuguese stoneware for ours. Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around. Place in a 400 degree oven for 50 minutes. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top. Return to the oven for 10 more minutes. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf. Mine was about 2" thick.

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