Tuscan Meatloaf Recipes

Steps:

• Preheat oven to 350 degrees F.
• Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
• Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
• 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.

Steps:

• Preheat oven to 375°F/190°C.
• In a large bowl combine all the ingredients for the meatloaf. Mix well.
• Spray a 12x4x4 inch loaf pan with non-stick cooking spray.
• Transfer meat mixture to the greased loaf pan, pressing the meat firmly into the pan.
• Brush top of meatloaf with olive oil.
• Place pan onto a baking tray to catch any drippings. Bake in the center rack of oven, uncovered, for 60 to 80 minutes, until internal temperature is 160°F.
• Remove from oven. Carefully drain excess fat and moisture from around the meatloaf.
• Allow meatloaf to rest in pan for 5 minutes to set.
• In the meantime, bring tomato sauce to a simmer over medium heat. Reduce heat to low and keep warm.
• Transfer meatloaf onto a serving platter. Cut into 1 inch thick slices. Serve with warmed tomato sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
• Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Steps:

• In a bowl, combine the egg, half of the tomato sauce, bread crumbs, onion and green pepper if desired, 1/2 teaspoon of oregano, salt and pepper. Add beef; mix well. , On a large piece of heavy-duty foil, pat meat mixture into a 14x8-in. rectangle. Sprinkle cheeses to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Transfer to a microwave-safe glass 9x5-in. loaf pan. , Microwave, uncovered, at 50% power for 9 minutes, rotating a half turn once; drain. Continue cooking on 50% power for 14-16 minutes or until meat is no longer pink, rotating a half turn once. In a bowl, combine the remaining tomato sauce and oregano. Pour over meat loaf. Microwave, uncovered, on high for 1-1/2 minutes. Cover loosely with foil; let stand 5 minutes before serving.

Steps:

• Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
• In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
• Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

Steps:

• In a bowl, break up the 1 lb of beef with a fork.
• In a small bowl, combine the 2 T milk and bread, and mash until creamy. Add the milk and bread to the meat.
• Add the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand.
• Mix in the lightly beaten egg.
• Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles.
• Roll the loaf in the bread crumbs until evenly coated.
• Chop the mushrooms roughly and set aside.
• Whisk 1 T dry white wine in the tomato paste and set aside.
• Heat the butter and canola oil in a Dutch oven or heavy casserole pan just big enough for the meat.
• Brown the meat on all sides in the pan over medium heat after the butter foam subsides.
• Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice.
• Turn heat to medium low and add chopped mushrooms. Add the tomato paste to the meat and mushrooms.
• Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
• Carefully remove meat to a cutting board. Allow it to cool slightly and settle.
• Cut into slanted slices about 3/8 of an inch thick.
• If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the mushroom sauce.
• YUM.