BEST EVER ITALIAN-STYLE MEATLOAF
This is the only meatloaf recipe I use. The cheese makes the meatloaf very moist and tasty! The herbs impart a wonderful flavor as well! I freeze this after slicing in a container and reheat in the microwave for a quick dinner.
Provided by najwa
Categories Lunch/Snacks
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine all ingredients in a large bowl, mix well.
- Press into a 9x5 inch loaf pan, and cover with foil.
- Bake for 1 hour, uncover and pour extra sauce out.
- Return to oven and bake for 5-10 minutes.
- Leave in pan for 10-20 minutes, this will prevent the meatloaf from falling apart when cut.
AWESOME AND SIMPLE ITALIAN GARLICKY MEATLOAF
This meat loaf is so flavorful, but doesn't require endless ingredients! It is simple and soooo good. I almost always have the ingredients on hand straight from the pantry. My family loves it, it tastes even better leftover, and it makes the house smell delicious! Can be frozen for OAMC. I have adjusted the breadcrumbs per the reviews, the key is to use only as much as you need to make a moist dough. If your ground beef is very low in fat, like sirloin, you will need fewer breadcrumbs, however higher fat beef, like chuck, will absorb a larger amount of breadcrumbs.
Provided by MommyMakes
Categories Meat
Time 1h20m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and grease a large loaf pan.
- Mix 1/2 cup bread crumbs, cheese, parsley, garlic, salt and pepper, reserving the remaining bread crumbs to use as necessary.
- Add the meat and use a fork to mix the ingredients uniformly.
- Add the eggs and knead it with your hands until a "dough" ball forms, it should hold its shape and not be too dry and crumbly (add some water) or too sticky sloppy (add more bread crumbs).
- Mold the meat mixture into the loaf pan and top with a layer of ketchup as desired.
- Bake for 70 minutes. Slices best when cooled and tastes even better reheated as leftovers!
- For OAMC: Slice cooled loaf and flash freeze slices on a cookie sheet. Once frozen, store in a freezer bag or container. To reheat: remove as many slices as necessary and reheat in microwave.
Nutrition Facts : Calories 415, Fat 26.3, SaturatedFat 10.4, Cholesterol 169.4, Sodium 573.5, Carbohydrate 8.4, Fiber 0.7, Sugar 0.7, Protein 33.9
THE BEST MEATLOAF I'VE EVER MADE
When I was growing up, my mom never ever made meatloaf and I always wanted to try it - I finally tried it at a restaurant and loved it. When I moved out on my own I started experimenting with different recipes and creating my own version. I finally came up with the best meatloaf I have ever made, and I wanted to share it.
Provided by sillyliltracy
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.
- In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan.
- Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).
- In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 8.7 g, Cholesterol 76.1 mg, Fat 11.6 g, Fiber 0.8 g, Protein 17.9 g, SaturatedFat 4.8 g, Sodium 648.6 mg, Sugar 3.3 g
ITALIAN MEATLOAF
Make and share this Italian Meatloaf recipe from Food.com.
Provided by MarkP
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- 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.
- 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.
- Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
Nutrition Facts : Calories 554.7, Fat 35.5, SaturatedFat 13.2, Cholesterol 193.4, Sodium 1422.3, Carbohydrate 20.5, Fiber 3.2, Sugar 9.8, Protein 36.5
GOURMET ITALIAN MEATLOAF
This is an absolutely delicious meatloaf with a real gourmet taste. This is something that you can certainly serve to company or would be a welcome delivery to someone who is sick or in need as it has a real comfort food feeling. It is a slight modification of a recipe from Cooking Light.
Provided by tlt295
Categories Meat
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine the 1/2 cup ketchup, breadcrumbs, onion, basil, cheese, eggs, garlic, tomatoes, and ground beef and mix thoroughly with hands.
- Transfer meat mixture to a 9x5 inch metal loaf pan which has been sprayed with cooking spray.
- Spread 1/3 cup ketchup on the top of loaf.
- Bake @ 350 for 1 hour or until meat thermometer in center registers 160 degrees.
- Let stand for at least 10 minutes. This will allows meat juices to be retained and your meatloaf will then cut into beautiful slices that retain their shape. You can either slice it in the pan or remove entire loaf to a platter which is garnished with a few additional sprigs of basil for tableside presentation and slicing.
Nutrition Facts : Calories 502, Fat 21.9, SaturatedFat 8.9, Cholesterol 178.4, Sodium 1377.7, Carbohydrate 40.4, Fiber 3.1, Sugar 14.6, Protein 36.5
ITALIAN MEAT LOAF FROM HELEN MCCULLY
avery good meal loaf from Helen McCully. she was the food director of McCall's magazine.She was responsible for making Julia Child's career. A friend of James Beard and Jacques Pepin.This recipe is from her book "Cooking with Helen McCully Alongside You."
Provided by DJM70
Categories < 4 Hours
Time 1h20m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 14
Steps:
- for the topping:.
- Combine the tomato sauce and the balsamic vinegar.
- Preheat oven to 350 degrees.
- Break bread into small pieces and pour the milk over. Let soak.
- In a large bowl combine the meats,, onion, parsley, cheese, eggs, salt and pepper. Drain the bread crumbs and add to the meat mixture. Combine well.
- Shape into a loaf in a 11"x7" baking dish or a 9"x13" dish.
- Bake for 40 minutes. pour the tomato sauce over and sprinkle with the oregano. Bake for an additional 20 minutes or until the internal temperature is 160 degrees.
- let rest for 10 minutes before serving.
Nutrition Facts : Calories 482.3, Fat 30.3, SaturatedFat 12.1, Cholesterol 176.5, Sodium 1305.3, Carbohydrate 15.7, Fiber 1.9, Sugar 3.3, Protein 35.1
ITALIAN MEATLOAF BY B H & G
The filling makes the meat loaf interesting, reminds me of a pastaless lasagna. It was yummy. Came from BH&G "New" Cookbook (1968). I used Whole Wheat Triscuits.
Provided by KateL
Categories Meat
Time 1h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- PREPARE MEAT MIX:.
- In a large bowl, combine 1/2 cup medium cracker crumbs (about 11 crackers), ground beef and ground pork, tomato paste, eggs, finely chopped onion, finely chopped green pepper, salt and dash of pepper. Mix well.
- Pat half of the meat mixture into the bottom of an 8x8x2-inch baking pan lightly coated with olive oil.
- PREPARE FILLING:.
- Combine 1/2 cup medium cracker crumbs, small-curd cottage cheese, one 3-ounce can of chopped mushrooms, drained (about 1/2 cup), snipped parsley, and dried oregano (crushed between fingers).
- Spread filling mixture evenly over meat in pan.
- Top with remaining meat mixture.
- Bake in moderate oven (350 degrees Fahrenheit) for 1 hour.
- Let meat loaf stand 10 minutes before serving.
- Makes 8 servings.
Nutrition Facts : Calories 267.2, Fat 13.8, SaturatedFat 5.4, Cholesterol 119.8, Sodium 678.9, Carbohydrate 7.5, Fiber 1.5, Sugar 3.4, Protein 27.5
ITALIAN MEATLOAF
I have made this meatloaf for years, and my family and friends just love. One day while thumbing through my cookbooks I discovered a recipe with this delicious topping. Have made it like this ever since. Recently made with the addition on 1/2 large onion (or 1 medium) chopped.
Provided by dojemi
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together as listed.
- Put into glass Pyrex casserole dish.
- Mix topping ingredients together and spread over top of meat, covering completely.
- Bake@ 350 degrees for 1 hour.
EASY LAYERED ITALIAN MEATLOAF
Whenever your fridge is empty, raid your pantry. Just a jar of pasta sauce is all you need to jump-start this quick dinner idea.
Provided by Nana Lee
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT oven to 375°F
- Mix stuffing mix with half each of the spaghetti sauce and oregano.
- Add meat; mix well.
- Pat into 13x9-inch baking dish.
- MIX zucchini, mushrooms, remaining spaghetti sauce and remaining oregano. Spoon evenly over meat mixture; cover with foil.
- BAKE 25 minute
- Uncover. Sprinkle with cheese.
- Bake, uncovered, an additional 10 minute or until meatloaf is cooked through (160°F).
- Cut into six pieces to serve.
- KITCHENS TIPS:
- Adding spaghetti sauce to the meat mixture not only adds flavor but also helps to keep the baked meatloaf moist.
- Serve with your favorite cooked vegetables such as steamed green beans and boiled potatoes.
Nutrition Facts : Calories 375.4, Fat 10.2, SaturatedFat 3.3, Cholesterol 70.3, Sodium 1069.3, Carbohydrate 38.9, Fiber 5.5, Sugar 14, Protein 30.9
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