This week’s recipe is an Italian meatloaf which is very basic and simple, but is awesome. You can get the detailed recipe and instructions here.
Why is it Traditional?
I hesitated to use the term “traditional” in this recipe, because that can mean different things to different people.
I mean, really, how can there be just 1 traditional recipe for meatloaf? The Northerners are going to have their traditional version, and those from the Southern boot tip are going to have theirs.
And I’m going to have mine.
Basic Meatloaf
So here is what I did. I basically just stripped out any extra ingredients I sometimes throw in like spinach, mushrooms, etc. It’s like a big meatball.
But one part of this meatloaf recipe, is that it uses a can of drained diced tomatoes which can be used inside, and also as a topping on top while baking.
However, you can also just use an Italian tomato sauce which is how I like it. My mother-in-law makes hers with the diced tomatoes. Either way is fine.
Internal Temp
One thing that is hard about writing recipes is having to nail down a cooking temperature and time.
For recipes like this I get nervous because I don’t want to be responsible for undercooked meat. But in recipes like this it is out of my hands because if you make your meatloaf thin it will cook faster. If you make the meatloaf real thick, it will take longer.
I have no control over how you shape your meatloaf.
So at 350 F. for 1 hour you should be okay, BUT always check that the internal temp is about 170F and that there is no pink and that the juices run clear.
Again:
1. 170 F. internal temp. Use an instant read thermometer.
2. No trace of pink in the meat.
3. All the juices running out of the meatloaf are clear, plus when you cut into it with a knife to check it out.
Why don’t I make it more often?
The funny thing is, I always assume meatloaf is so hard to make. Maybe cause we didn’t have it growing up but on special occasions. It was always a treat.
But when I make a basic Italian meatloaf, it is the easiest thing to do. Grab a large bowl and throw everything in. Mix it up, shape it, and bake it!
Some Variations:
If you want to vary the recipe, try doing a few things:
1. Use a combo of various meats – beef, veal, lamb, turkey etc. If you have a meat grinder, use the fine cutting plate to grind your meat.
2. Add drained spinach. You can make it into a roll/swirl by spreading the meatloaf out, then place a layer of the spinach and roll it up.
3. Add other vegetables such as onions (saute them first), garlic powder, herbs are always good, and so forth.
Being creative is fun. If uncertain about a particular item just ask someone what they think, or divide the meatloaf in two and make two versions.
Enjoy your meal! Don’t forget to get my recipe here.
Liz
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