Tuesday, March 6, 2012

Italian Meatloaf

If you've ever wanted to make one giant meatball, here's the meatloaf of your dreams. I've thought about doing that for a while now. Then I came across this recipe, which took all the pesky thinking out of it for me. Now I can concentrate on what else I'd like to loaf. Maybe, for a change of pace, a nice dessert loaf. Yes...a nutella booze loaf! It's so obvious. How could that not catch on?

Yield: 4-6 servings

2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated parmesan cheese
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce

1.       Preheat oven to 350º F.
2.       Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
3.       When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
4.       Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160º F. in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

from Michael Chiarello
pepper and onions
all the ingredients
pouring the sauce on top

I used Rao's. It's a little pricey, but that's only because it
rocks. It's definitely my favorite jarred marinara sauce.
ready to bake


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