Italian Meatloaf
Description
Family and friends will love it when you serve them this delicious, comforting and satisfying meatloaf. Serve it with your favorite sides.
Ingredients
2 lb. ground beef
6 slices crusty Italian bread
1 c. whole milk
1 c. grated Parmesan cheese
4 large eggs, beaten
1/3 c. minced fresh parsley
1 T. Italian seasoning
1 t. salt
1/2 t. black pepper
12 slices thin Pancetta (4 - 6 oz.)*
2 - 14.5 oz. cans diced tomatoes, well drained
1/4 c. brown sugar
1 t. dry mustard
1 pinch cayenne pepper
5 dashes Worcestershire sauce
Directions
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Preheat the oven to 350 degrees.
Tear bread into chunks, place it in a large bowl; pour milk over bread; allow to soak for a few minutes.
Place ground beef, Parmesan cheese, eggs, parsley, Italian seasoning, salt and pepper into the bowl with the milk-soaked bread; knead it with your hands until completely mixed.
Meanwhile, make the sauce:
In another bowl, combine the diced tomatoes, brown sugar, mustard, cayenne and Worcestershire sauce; stir together.
Place the meat mixture on a drip pan, a pan with a slotted tray on top that usually comes with your oven; form into a large loaf shape. Arrange pancetta slices in an overlapping pattern all over the surface, allowing them to hang over the sides; use a slotted spoon to spread the tomato mixture all over the top, leaving excess juices in the bowl.
Tent the pan with aluminum foil. Bake for 40 minutes; remove foil; continue baking for another 30 - 40 minutes, until the internal temperature reaches 160 degrees and meatloaf is no longer pink in the center.
Cut into thick slices. Serve with your favorite sides.
12 servings.
*Bacon slices could be substituted, if absolutely necessary.