Italian Loaf Meat Cheese And Olive Food

ITALIAN MEATLOAF

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 CHEESE-STUFFED MEATLOAF

Steps:

• Heat oven to 375º. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• In large bowl, beat eggs. Stir in ground beef, crumbs, parmesan, basil, salt, pepper, garlic and 1/2 CUP PIZZA SAUCE until well combined.
• On large sheet of foil, shape beef into 12x10 inch rectangle.
• Top evenly with provolone, roasted peppers and olives to within 1/2 inch of edges.
• Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
• Bake 40 minutes.
• Remove from oven; spoon remaining pizza sauce over loaf.
• Return to oven, bake 15-20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160º. This may take longer, so please use the thermometer!
• Let stand 10 minutes before slicing.
• Serve with additional heated sauce, if desired.

ITALIAN-STYLE MEATLOAF

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.

REAL N'AWLINS MUFFULETTA

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

ITALIAN STYLE MEATLOAF I

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).

GREEN OLIVE MEATLOAF

Steps:

• Preheat oven to 350.
• Mix first 5 ingredients by hand in large bowl Spray a loaf pan with cooking oil.
• Put mixture into pan and fold into a loaf.
• Put the ketchup on and smooth so whole loaf is covered on top.
• Put pan on middle rack.
• Bake for 45 minutes.

ITALIAN MEATLOAF

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.

ITALIAN LOAF (MEAT, CHEESE AND OLIVE)

Steps:

• Preheat oven to 400°F Unroll dough and cut off one-fourth of dough crosswise; set aside. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with the large piece of dough. Moisten the dough with water at corners and press.
• to seal.
• Place one-half of the cheese on the bottom of the dough and top with sausage. Spoon tomato sauce over sausage and sprinkle with oregano and basil.
• Combine spinach with egg and spread over tomato sauce. Layer pimientos on top of spinach and top with remaining cheese. Arrange the pepperoni on top of the cheese layer. Top with olive halves. Cover filling.
• with reserved dough and crimp edges of dough to seal.
• Cut slits in top of dough to allow steam to escape. Bake 50 minutes or until crust is well browned (if crust browns too quickly, cover loosely with aluminum foil).
• Allow to cool 10 minutes before removing from pan and cutting into slices.