Paul's Italian-Style Meatloaf

4.3
( 3 reviews )
Review
Cooking Mode
12
Ingredients
20m
Prep Time
70m
Cook Time
1h 30m
Ready In

Recipe: #4396

January 28, 2012

Categories: Meatloaf, Ground Beef, Garlic, more

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"This is from someone who used to run an old BBS (remember those?)that had a cooking "echo". I use 1/2 ground beef, and 1/2 ground turkey to make it leaner. Use a commercial canned marinara or make your own. Great with pasta or rice."

Original is 5 servings
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Ingredients

Nutritional

  • Serving Size: 1 (255.2 g)
  • Calories 441.3
  • Total Fat - 26 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 157.7 mg
  • Sodium - 519 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 2 g
  • Sugars - 7.4 g
  • Protein - 34.4 g
  • Calcium - 90.3 mg
  • Iron - 4.9 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0.2 mg


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Step by Step Method

Step 1

Pre-heat the oven to 350°F. Put a cookie sheet in oven while preheating. Coat a 9x5-inch loaf pan with nonstick cooking spray.

Step 2

In a large bowl, mix together the beef, breadcrumbs, milk, egg and herbs. Salt and pepper to taste.

Step 3

Heat the oil in a skillet. Add the onion and garlic. Cook until just soft. Mix into the meat mixture.

Step 4

Put into prepared loaf pan. Place loaf pan on preheated cookie sheet and bake for 1 hour or until firm in the middle. While meatloaf is baking, heat marinara sauce on stove.

Step 5

Cool slightly and slice. Top slices with heated sauce and serve.

Tips


No special items needed.

3 Reviews

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Chef shapeweaver

This was made on 4/10 for the " Billboard Recipe Tag " & " Alphabet Soup Tag " games. I did however make a couple of changes,but I don't think it affected the final outcome. The changes that were made are,instead of using the fennel seeds the same amount of fennel powder was used. I didn't have the minced garlic,so about 1 teaspoon of dried garlic was used. No marinara sauce,so I used a bit of Spaghetti sauce. About 45 minutes into the baking time,the meatloaf was drained and a small amount of sauce was added to the top and baked for another 15 minutes. While the meatloaf was resting, a small amount of sauce was warmed and drizzled over the slices. We both thought this was pretty good. Thanks for taking the time to make and post this recipe. " Keep Smiling :) "

4.0

review by:
(12 Apr 2018)
ellie

Really good meatloaf that held together well. I really liked the idea of cooking the onions and garlic before adding it to the meatloaf. We skipped the marinara sauce and served the meatloaf with potatoes and carrots. Thanks for sharing!

5.0

review by:
(23 Apr 2016)
Luv2Kook

I didn't use the fennel seeds, personal preference, but otherwise made as in the recipe. It was a firm meatloaf and tasty. The sauce on top was pretty good, but I think I like the ketchup/mustard type better.

4.0

review by:
(22 Nov 2013)
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