Italian Meatloaf
From twohot 12 years agoIngredients
- * 2 tablespoons extra-virgin olive oil shopping list
- * 1 red pepper, seeded, small diced shopping list
- * 1 onion, diced shopping list
- * 2 teaspoons (about 3 cloves) chopped garlic shopping list
- * 1 pound ground beef shopping list
- * 2 eggs shopping list
- * 3/4 cup bread crumbs shopping list
- * 1 cup grated Parmesan shopping list
- * 1 tablespoon worcestershire sauce shopping list
- * 1 tablespoon balsamic vinegar shopping list
- * 2 tablespoons chopped basil leaves shopping list
- * 1 tablespoon chopped parsley leaves shopping list
- * 1 teaspoon salt shopping list
- * 1/2 teaspoon black pepper shopping list
- * 1 cup marinara sauce shopping list
- marinara sauce shopping list
- * 1/2 cup extra-virgin olive oil shopping list
- * 2 small onion, finely chopped shopping list
- * 2 garlic clove, finely chopped shopping list
- * 2 celery stalk, finely chopped shopping list
- * 2carrots, peeled and finely chopped shopping list
- * 1/2 teaspoon sea salt shopping list
- * 1/2 teaspoon freshly ground black pepper shopping list
- * 2 (32-ounce) cans crushed tomatoes shopping list
- * 2 dried bay leaves shopping list
How to make it
- Preheat oven to 350 degrees 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 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
- marinara sauce
- n a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
- (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
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