Very Italian Meatloaf
October 16, 2014
"This recipe was actually an accident - I planned on a stuffed meatloaf; but, managed to forget several of the ingredients. So, we improvised. And, it turned out to be a great recipe. After a couple of remakes to tweak the recipe; this was the end result. A pasta with olive oil and garlic would be a perfect side dish But, I would never pass up creamy parmesan mashed potatoes. Then, add a salad; and, dinner is served. This recipe also freezes very well. I make them up in small aluminum loaf pans. Makes a perfect dinner for 2; just thaw and bake. But, the leftovers make an awesome grilled meatloaf sandwich."
- Serving Size: 1 (96.1 g)
- Calories 134.8
- Total Fat - 6.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 65.3 mg
- Sodium - 592.1 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 1.2 g
- Sugars - 2.7 g
- Protein - 8.4 g
- Calcium - 112.8 mg
- Iron - 1.1 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
Meatloaf Base ... Add the milk to a large bowl along with the 2 bread slices; and, let the bread soak up all the liquid. Then, break up the soaked bread into small pieces - you can use your hands (which I do); or a fork. Next, add the onion (and make sure to grate it over the bowl, to get all the juice), pesto, olives, marinara, parmesan, eggs, worcestershire sauce, celery seed, salt, and pepper; and, mix to combine.
Meat ... Add the beef and pork (or your favorite blend); and, mix to combine. I like to use my hands rather than a spoon. But, do NOT over mix the meat.
Bake ... Now, this can be baked in a loaf pan; or, on a sheet pan as a 'free form' loaf, which I prefer.
I line both the loaf pan or sheet pan with parchment paper. For the loaf pan; it makes it easy to lift out of the pan ... just make sure the paper hangs over the top edge. For the sheet pan, it makes for easy clean up. Add your mix mix; and, form into a loaf. I like to do a bit flatter and long loaf. It is perfect for slicing; and, cooks quicker; also, it allows you to add more sauce.
In a 350 degree oven for 45-55 minutes. Obviously the size of the loaf, and either a pan or free form, will take different times.
Half way during cooking, add the rest of the sauce.
Sauce ... Mix the pesto and marinara together and spread 1/2 of the sauce over the top of the meatloaf at the start; then, towards the end of baking, add the rest of the sauce.
Serve and ENJOY! ... A bit different from the average meatloaf. Serve with creamy parmesan mashed potatoes; or, a simple olive oil and garlic pasta. Broccoli rabe and a caesar salad would be perfect. Defiinitely different, but, definitely good.
Tips & Variations
No special items needed.