| |
|
| |
|
| |
|
A basic Italian meatloaf is like eating a big tasty meatball.
Well, that's how I think of it. I like meatloaf because you
can make so many variations. My Aunt Gloria makes an amazing
meatloaf using different combinations of meat, various cheeses
and other ingredients like spinach. She spreads it out on the
meat and rolls it into a rolled meatloaf.
But this recipe is a basic traditional one which is fantastic!
Let me know what you think by visiting the related blog
post here.
|
|
| |
Serves: 4 - 6 |
|
| |
|
 |
|
|
|
|
|
| |
|
|
|
|
| |
| |
Ingredients |
|
|
|
| |
1 to 1 1/3 pounds ground beef (if using a meat
grinder, use the fine setting). |
|
|
|
| |
3/4 cup bread crumbs |
|
|
|
| |
1 egg |
|
|
|
| |
1/3 cup milk |
|
|
|
| |
2 teaspoons salt and dash of pepper |
|
|
|
| |
1/4 cup Romano grated cheese |
|
|
|
| |
Drained diced tomatoes or tomato sauce |
|
|
|
| |
|
|
|
|
| |
Instructions |
|
|
|
| 1. |
Preheat
oven 350 degrees F. |
| 2. |
Meanwhile
mix all the ingredients in a large bowl. |
| 3. |
Form
into a loaf and place into an oven proof dish. |
| 4. |
Cover
loosely with foil and bake in oven at 350 degrees F. for 1
hour. |
| 5. |
Remove
the foil the last 10 to 15 minutes and top with the tomatoes
or sauce. |
| 6. |
Let rest for 20 minutes
before serving. (Internal temp. should be 170 degrees F.) |
| |
|
| |
TIP #1: Try
adding in some chopped herbs, onions or thawed and drained
spinach, or even a can of drained diced tomatoes to the meat
mixture. You can also adjust the quantities such as adding
more cheese, or a mix of cheeses. |
| |
|
| |
TIP #2:
Depending on the size of your meatloaf, if it is thick and
short or long and thin, the cooking time can vary. So always
check to make sure there is no pink in the meatloaf and the
juices run clear. |
| |
|
| |
TIP #3:
Serve with roasted potatoes, salad, and fresh artisan bread. |
| |
|
| |
|
| |
|
| |
|
| |
|
|
|
| |
|
|
|
|
|
|
|
| |
|
|
