Judys Italian Meatloaf
From linda2230 15 years ago
- 60 minutes to make
- Serves 8
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 another recipe) :o), but I decided I would create another version and this is it and I hope you enjoy it! Read more I do have another spiced-up meatloaf recipe that I will share as well at another time. See less
Ingredients
- 2 lbs ground lamb shopping list
- 1 slice (1/8th inch think of pancetta*, diced shopping list
- 1 cup onion, chopped shopping list
- 3 garlic cloves, finely chopped shopping list
- ½ cup Italian bread crumbs shopping list
- ½ oz dried Portobello mushrooms shopping list
- ¼ cup sundried tomato, finely chopped (I used the ones packed in olive oil) shopping list
- 2 tsps herbs de Provence or italian seasoning shopping list
- ¾ tsp crushed red pepper flakes shopping list
- 3 tbls ketchup (I know, it’s not Italian, just my preference) :o) shopping list
- 3 tbls worcestershire sauce shopping list
- 1 egg, lightly beaten shopping list
- 3 tbls fresh Italian parsley (flat-leaf parsley), finely chopped shopping list
- 3 tbls fresh basil, finely chopped shopping list
- 4 tbls freshly grated parmesan cheese shopping list
- 2 tsps salt shopping list
- 1 tsp pepper shopping list
- olive oil shopping list
How to make it
- 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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The Rating
Reviewed by 7 people-
Oh yum, Judy! This meatloaf has so many of my favourite ingredients! Lamb, Pancetta, portobello mushrooms, sun-dried tomatoes...mmmmm!!!
juels
in Clayton loved it
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I like your spices combo here, thanks for a great post.....:)
gagagrits
in Irmo loved it
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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!
txbackyardcook
in FORT WORTH loved it
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