Here’s a little recipe for Italian Meatloaf I dreamed up. It was right on time, because I had lots of left over ingredients just waiting to be used.
If you like meatballs, then you need to try this recipe. I based it off the meatballs I made a while back. Here’s how I made it:
**SEE THE NEW IMPROVED ITALIAN MEATLOAF RECIPE!!! [CLICK HERE]**
Italian Meatloaf | Servings: 6 | Time: 1 Hour 45 Minutes
Italian flavors added to a traditional home style meatloaf, with parmesan, Ramono and homemade ricotta cheese, drenched in simple tomato sauce. It takes meatloaf to a whole new level!
- 1 ½ – 2 pounds ground beef or meatloaf mixture (I used 1 pound of ground chuck and 1 pound meatloaf mixture (Veal/Pork/Beef)
- 1 clove garlic, minced
- 1 shallot, minced
- 3 slices of loaf bread
- ¼ cup milk
- ½ cup ricotta cheese
- ¼ cup basil leaves, chopped
- ¼ cup flat leaf parsley, chopped
- ¼ cup parmesan/Romano Cheese (any blend of Italian cheese will work well)
- Kosher salt and fresh cracked black pepper
- 1 egg
- 4 cups of basic tomato sauce
Preheat oven to 400 degrees F.
While you chop your herbs, pour milk into a saucer and pour over sliced bread. Turn the bread to coat with milk. Allow the bread to sit and absorb the milk. Once the herbs are chopped squeeze out excess milk from the slices of bread.
Mix all ingredients well, ensuring that the mixture is thoroughly mixed. I always use my hands.
Your hands are your best kitchen tool for this task, besides a mixer, but who has time for cleaning up that mess?!.
Once the meatloaf mixture is mixed evenly, dump it into a greased loaf pan and help it form a smooth loaf. Place in the 400 degree oven for 1 to 1.5 hours or until it runs clear juices.
Remove the meatloaf from the pan and slice. Pour tomato sauce over the meatloaf.
His Royal Highness was pretty disappointed that the meatloaf was “contaminated” with tomato sauce, but David and I thought it was a pretty damn good! 🙂
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