Recipe

Judys Italian Meatloaf Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 9 months ago I have made this meatloaf several times. For years, I never added bread crumbs to my meatloaf; however, several years ago, I decided I would try something new so I created my Italian-style meatloaf. I still make my regular meatloaf (that’s anothe... More Prep:60m Cook:60m Servings:8	Linda2230
	italian meatloaf lamb spicy garlicky

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Ingredients

2 lbs ground lamb

1 slice (1/8th inch think of pancetta*, diced

1 cup onion, chopped

3 garlic cloves, finely chopped

½ cup Italian bread crumbs

½ oz dried Portobello mushrooms

¼ cup sundried tomato, finely chopped (I used the ones packed in olive oil)

2 tsps Herbs de Provence or Italian seasoning

¾ tsp crushed red pepper flakes

3 tbls ketchup (I know, it’s not Italian, just my preference) :o)

3 tbls Worcestershire sauce

1 egg, lightly beaten

3 tbls fresh Italian parsley (flat-leaf parsley), finely chopped

3 tbls fresh basil, finely chopped

4 tbls freshly grated parmesan cheese

2 tsps salt

1 tsp pepper

Olive Oil

Directions

Preheat oven to 375 degrees. Prepare a shallow baking pan or loaf pan.

Reconstitute the dried mushrooms according to package directions. Once reconstituted, strain off the liquid through a cheese cloth or paper towel into bowl (don’t throw it away) and finely chop the mushrooms. Reserve the mushroom liquid and set aside.

Add about 3 tbls olive oil to your sauté pan. On medium heat, sauté the pancetta until fairly crispy about 5 minutes (rendering down any fat), then add the onions, and sauté for another 3 minutes; add garlic and continue to sauté for 3 more minutes. Next add the chopped mushrooms, sun-dried tomatoes, dried herbs (First, crush the herbs between fingers to release the essence of the herbs), then sprinkle into the bread crumbs. Lower the heat and continue to stir all ingredients until thoroughly blended, approximately 1 minute. Add enough of the strained reserved mushroom liquid to deglaze the pan and bread crumb mixture is a little moist. Remove the mixture from the heat and allow it to cool for about 15 minutes.

After the mixture has cooled, add the crushed red pepper flakes, ketchup and Worcestershire sauce. Now it is time to roll up your sleeves and incorporate all of the ingredients to form the meatloaf. Make a well in the ground lamb and add all of the bread crumb mixture, the beaten egg, parsley, basil and parmesan cheese. Prior to adding the salt and pepper, I suggest that you make a tiny meatball, cook it (it won’t take but a couple of minutes) then add salt and pepper to taste to the meatloaf mixture.

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Comments

juels 9 months ago said:
Oh yum, Judy! This meatloaf has so many of my favourite ingredients! Lamb, Pancetta, portobello mushrooms, sun-dried tomatoes...mmmmm!!!

gagagrits 9 months ago said:
I like your spices combo here, thanks for a great post.....:)

txbackyardcook 9 months ago said:
OK I HATE MEATLOAF, BUT THIS RECIPE DOESN'T LOOK LIKE MEATLOAF; I'M IN! BRING IT BABY! THIS IS A MUST MAKE FOR MEATLOAF HATERS LIKE ME! I'LL SLAP 5 ON THIS BAD BOY FOR SURE!

lunasea 8 months, 1 week ago said:
Judy baby - this is the Cadillac version of meatloaf. The ingredients just transform this beyond the perfect comfort food. It's a meatloaf work of art. My goodness, girl - you are a culinary inspiration! Saving again - this is awesome. Kudos! ~ Vickie

notyourmomma 7 months, 2 weeks ago said:
Wow, Judy...this is sublime. Just the wake up a meatloaf needs to be something special. Yummy.

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