Humphrey’s Italian Meatloaf
Created by Humphrey on June 22, 2024
- Servings: 9
- Prep Time: 30m
- Cook Time: 75m
- Recipe #42985
Ingredients
- Meatloaf
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 1/2 pounds good quality ground beef 80/20
- 1 pound good quality Italian sausage
- 3/4 cup good quality boneless ham steak, minced or pulsed in a food processor
- 3.8 ounces sliced black olives (1 can)
- 2 cups crusty sourdough bread, cut into 1/2 inch cubes
- 1/3 cup grated Parmigiano Reggiano cheese, packed
- 3/4 cup Italian bread crumbs
- 1 1/2 tablespoons anchovy paste
- 1 large egg
- 3/4 cup whole milk ricotta cheese
- 2 tablespoons crushed or minced garlic
- 1 tablespoon granulated garlic
- 1 1/2 tablespoons granulated onion
- 1 1/2 tablespoons Italian seasoning (rubbed between your palms)
- 1 tablespoon oregano
- 1/2 teaspoon ground red pepper
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- Glaze
- 1 heaping cup ketchup
- 6 ounces tomato paste
- 6 tablespoons brown sugar, packed
- 3 tablespoons balsamic vinegar
How to Make
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Step 1: *For Meatloaf* Preheat oven to 350°F.
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Step 2: Saute onion in oil and a little kosher salt over medium-low heat, stirring often, until soft and sweet, about 20 minutes. Let the onion break down until very soft and light brown.
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Step 3: In a large bowl, combine the onion with the next 7 ingredients, ground beef through bread crumbs, and mix together.
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Step 4: In a smaller bowl, combine anchovy paste, ricotta cheese, egg, crushed garlic, and all the seasonings and mix well.
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Step 5: Using gloved hands, combine the meat mixture with the ricotta mixture until thoroughly combined.
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Step 6: Form into a large loaf shape about 2 1/2 to 3 inches high on a foil-lined baking sheet. Don’t make it too high or it won’t cook through.
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Step 7: *For Glaze* Put all ingredients into a small saucepan.
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Step 8: Heat and whisk over low heat until it reaches a simmer and the sugar is dissolved. Allow it to cool down a bit.
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Step 9: Spread 1/2 the sauce over the top and sides of the meatloaf, save the other half for serving.
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Step 10: *For Baking* Bake for about 75 to 80 minutes at 350°F or until internal temperature reaches 135°F to 140°F. Do not overcook. It will continue to cook as it rests.
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Step 11: Serve sliced with reserved glaze on the side and Pepperoncin is if desired.
Nutritional Facts
- Serving Size: 1 (351.1 g)
- Calories 599.3
- Total Fat - 36.6 g
- Saturated Fat - 11.7 g
- Cholesterol - 130.4 mg
- Sodium - 1776.3 mg
- Total Carbohydrate - 32.3 g
- Dietary Fiber - 3.8 g
- Sugars - 18.1 g
- Protein - 34.5 g
- Calcium - 155.7 mg
- Iron - 4.9 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.3 mg