"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Italian Meatloaf Recipe

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This recipe for Italian Meatloaf, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Hammond
Added: Tuesday, April 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 tsp. (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 c. bread crumbs
1 c. grated Parmesan
1 tbsp. Worcestershire sauce
1 tbsp. balsamic vinegar
2 tbsp. chopped basil leaves
1 tbsp. chopped parsley leaves
1 tsp. salt
1/2 tsp. black pepper
1 c. marinara sauce

Directions:
Directions:
Preheat oven to 350 F.

Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. 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.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

Personal Notes:
Personal Notes:
We learned how to cook this meatloaf from Michael Chiarello on the Food Network. It's easy to fix and tastes delicious!

 

 

 

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