ITALIAN MEATLOAF
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
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.
ITALIAN MEATLOAF
Pancetta and Italian bread and seasoning give an old-world twist to this meatloaf by Pioneer Woman's Ree Drummond. Get the recipe at FoodNetwork.com.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the meatloaf: Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, parsley, Italian seasoning, salt, seasoned salt and some pepper in a large mixing bowl. Add the eggs. With clean hands, mix the ingredients until well combined.
- Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain. Lay the pancetta slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
- For the tomato sauce: Put the diced tomatoes into a bowl. Add the brown sugar, dry mustard and cayenne pepper and splash in the Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
- Bake for 45 minutes, and then pour another third of the remaining tomato sauce over the meatloaf. Bake until no longer pink in the middle, for an additional 20 to 25 minutes. Allow to sit 10 minutes before serving.
- Serve with the remaining tomato sauce on the side as a dipping sauce.
ITALIAN-STYLE MEATLOAF
Provided by Katie Lee Biegel
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the meatloaf: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Heat the olive oil in a medium skillet over medium heat. Add the garlic, onion, bell pepper and crushed red pepper if using and saute until the vegetables are tender, about 5 minutes. Set aside to cool.
- In a large bowl, combine the beef, Parmesan, breadcrumbs, parsley, Worcestershire sauce, garlic salt, kosher salt, pepper, basil, eggs, 1/2 cup of the marinara and the cooled vegetables. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup marinara.
- Bake until the meat loaf is firm, 45 minutes to 1 hour (depending on the shape of your loaf). Let set for about 5 minutes before slicing.
- For the sandwiches: Butter the rolls and then sprinkle with garlic salt. Transfer to a baking sheet and bake until light golden and toasted, about 5 minutes.
- Add a slice of meatloaf to each toasted roll and top with some of the marinara and 3 slices mozzarella. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
ITALIAN "CARNE PANE" (MEATLOAF)
Number Of Ingredients 18
Steps:
- In a large non-reactive skillet, warm olive oil over medium heat. Add onions, sweet pepper, green peppers, garlic, basil, oregano, thyme, and Italian seasoning; cover and cook 10 minutes, stirring once or twice. Remove from heat and set aside to cool. Preheat oven to 350°. Meanwhile in large bowl, combine Italian sausage, ground beef, salt, pepper, spaghetti sauce, eggs, bread crumbs, Parmesan cheese, and tomatoes, and mix thoroughly. Combine onion-seasoning mixture and mix. Place in meatloaf pan and top with mozzarella cheese. Bake meatloaf for about 1 1/2 hours at 350°, or until an instant-reading thermometer inserted into center of loaf registers 160°. Let meatloaf rest on a rack for 10 minutes before slicing. Note: May wish to drain fat by removing meatloaf from baking dish.
Nutrition Facts : Nutritional Facts Serves
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.
EASY ITALIAN MEATLOAF
Try our recipe for Easy Italian Meatloaf tonight! Adding stuffing mix instead of bread crumbs creates a unique depth of flavor in this Italian meatloaf.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Mix all ingredients except 1/4 cup each pasta sauce and cheese just until blended.
- Shape into loaf in 13x9-inch shallow baking dish sprayed with cooking spray.
- Bake 1 hour or until done (160ºF), topping with remaining sauce and cheese after 50 min.
Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
ITALIAN MEATLOAF
This great-value supper is delicious served with jacket potatoes, green beans and gravy
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment. Mix 2 tbsp each of the breadcrumbs and Parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well - hands are the best for this job.
- Press the mixture into the loaf tin and sprinkle with the reserved crumb mix. Bake for 40-45 mins until the top is golden and crunchy. If the top does not colour in the oven, pop the tin under the grill and brown the top for 5 mins. Cool in the tin for 5 mins, then lift out using the parchment and put on a board. Slice and serve with potatoes and green beans.
Nutrition Facts : Calories 411 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 2.01 milligram of sodium
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ITALIAN MEATLOAF - ONCE UPON A CHEF
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Cuisine American, ItalianTotal Time 1 hr 30 minsCategory DinnerCalories 585 per serving
- Preheat oven to 350°F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Heat the olive oil in a medium sauté pan over medium heat. Add the onion, garlic, carrot and celery and cook, stirring frequently, until softened, 5-7 minutes. Do not brown. Let cool until just warm.
- In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce.
- Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until just evenly combined.
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