Italian Meatloaf
Description
This meatloaf will become a favorite at your house. For people who don't like onions in their meatloaf, chop them very small, or better yet, grate them. Serve with mashed potatoes and a veggie.
Ingredients
1/4 c. + 2 T. extra-virgin olive oil
7 cloves chopped garlic
2 medium onions, diced
2 red peppers, seeded, small diced
1/2 c. chopped basil leaves
2 T. chopped parsley leaves
4 eggs
1 t. salt
1/2 t. black pepper
2 c. grated Parmesan cheese
1 1/2 c. breadcrumbs, regular or seasoned
1/4 c. milk
3 lb. lean ground beef, or a mixture of ground beef, pork and/or veal
2 T. Worcestershire sauce
2 T. balsamic vinegar
1 1/2 c. marinara sauce, store bought or homemade
Directions
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Preheat oven to 350 degrees. Grease a loaf pan, baking dish or baking sheet with oil.
Heat 1/4 cup olive oil in a medium saute pan over medium heat; add garlic. Saute 1 minute; add the red peppers and onions; saute until just soft. Let cool.
Whisk together basil, parsley and eggs in a small bowl; add the salt and black pepper.
Combine Parmesan cheese and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan cheese, breadcrumbs, milk, Worcestershire sauce, vinegar and remaining 2 tablespoons olive oil together in a large bowl, making sure not to overmix.
Spread 1/2 cup marinara sauce at the bottom of the baking dish. Pack meat mixture into the loaf pan or just form the meat mixture into a loaf shape on the baking dish or cooking sheet. Top with the marinara sauce, spreading, evenly over the top.
Bake about 50 - 60 minutes or until a thermometer reads 160 degrees in the middle of the meatloaf.
Remove from the oven; let rest for 5 minutes.
Slice and serve.