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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Meatloaf Recipe

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This recipe for Italian Meatloaf is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 2 pounds of ground meat (chopped beef, turkey, add 25% italian sausage if you wish) I used 1.5 pounds of ground round and it was perfect.
small onion chopped finely
1/2 C. chopped bell pepper (optional)
1 tsp. Worcestershire sauce or other steak 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
Panko crumbs (optional)
1 T. milk
8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
1/4 C. parmesan cheese
1 C. marinara sauce or your favorite spaghetti sauce
Directions:
Directions:
The original recipe calls for sauteing onion and pepper in olive oil. I did not, I added mine raw and it was fine. But, if you are a rule follower, by all means, saute away.
In a large bowl, combine meat(s), chopped onion and pepper, spices, egg, breadcrumbs, dash of milk and a big handful of mozzarella.
When combined thoroughly, shape into your brick and place in pan.
I sprinkled panko crumbs on the top for extra crunch.
Place UNCOVERED in a 400 º oven for 45 minutes.
Remove from oven and add your choice of italian sauce to the top.
Sprinkle another handful of mozzarella and parmesan over it all and return to the oven for 10 more minutes, or until cheese is melted and sauce is a little bubbly.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The amount of cooking time will depend upon how thick your "brick" is, so adjust accordingly.

 

 

 

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