Italian Style Meatloaf Food

ITALIAN MEATLOAF

Steps:

• In large bowl, combine the crumbs, egg, onion, salt and oregano; crumble the meat over the top. Mix gently. Stir in 3/4 cup tomato sauce; set aside. Cut two pieces of waxed paper 15-in. long. Place meat mixture in center of one rectangle; cover with second rectangle. , With a rolling pin, press meat into a 13x9-in. rectangle. Remove top sheet of waxed paper. Sprinkle meat with cheese and mushrooms; top with remaining tomato sauce. Roll up meat, jelly-roll style, starting at narrow end; use waxed paper to help. Place meat seam side down; seal ends securely. Place in a greased 9x5-in. loaf pan. , Bake at 375° for 30 minutes. Drain; bake 30 minutes longer.

ITALIAN MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, combine all ingredients except pasta sauce; mix well. Add 1 cup pasta sauce; mix well. Press mixture into ungreased 8x4-inch loaf pan.
• Bake at 350°F. for 40 minutes. Pour remaining pasta sauce over meatloaf. Bake an additional 15 to 20 minutes or until thoroughly cooked in center and meat thermometer registers 160°F. Let stand 10 minutes before serving.

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 STYLE MEATLOAF II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium saucepan over medium high heat, saute the carrot and onion for 2 minutes, or until onion is transparent. Add garlic and saute for 2 more minutes. Remove from heat and let cool.
• In a large bowl, combine the parsley, beef, ketchup, 1/2 cup tomato sauce, bread and eggs, mixing well. Add the carrot/onion mixture and continue mixing, but do not over mix, as this will make the meatloaf dry. Transfer mixture to a 9x13 baking dish and form into a loaf.
• Bake at 375 degrees F (190 degrees C) for 30 to 45 minutes.
• While loaf is baking, heat the remaining tomato sauce and sugar in a medium saucepan over medium low heat. Pour over loaf when done.

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).

ITALIAN MEATLOAF

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.

ITALIAN MEATLOAF

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

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 STYLE MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix bread crumbs and milk in large bowl. Add meat, half the tomato sauce and remaining ingredients; mix just until blended.
• Shape meat mixture into oval loaf in shallow pan sprayed with cooking spray.
• Bake 1 hour. Spoon remaining tomato sauce over meatloaf; bake 20 min. or until meatloaf is done (160ºF).

BEST EVER ITALIAN-STYLE MEATLOAF

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.

ITALIAN-STYLE MEATLOAF

Steps:

• Preheat oven to 350°.
• Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl.
• Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray.
• Brush remaining 1/2 cup pasta sauce over top of meat loaf.
• Bake for 1 hour and 10 minutes or until a thermometer registers 160°.
• Let stand 10 minutes.
• Cut loaf into 12 slices.

ITALIAN MEATLOAF

Steps:

• Preheat oven to 400 degrees and prepare a loaf pan with cooking spray or parchment paper.
• In a small bowl, toss cubed bread with milk. Set aside for 3-4 minutes to absorb.
• In a large mixing bowl, or the base of a stand mixer, combine fresh bread cubes soaked in milk, finely ground or micrograted onion, garlic Italian seasoning and salt. Mix to combine.
• Add crumbled ground beef and sausage, breaking into small pieces.
• Before mixing, top with Worcestershire sauce, lightly beaten egg, dry bread crumbs, Parmesan cheese, 1/2 cup shredded mozzarella and 1/4 cup marinara sauce.
• Blend until just mixed, either using your fingers to toss or putting the stand mixer on low. Too much mixing will make your meatloaf tough, so only mix until barely blended.
• Transfer meat mixture to cooking vessel of your choice, forming into a loaf as you go. You can make it free-form on a rimmed baking sheet, but I prefer using a meatloaf or bread loaf pan. Top with 1/2 cup marinara sauce.
• Bake, uncovered, for 40 minutes. Remove and top with remaining shredded mozzarella cheese and another shake of Italian seasoning (if desired).
• Cook for an additional 5 minutes. Allow to sit for 5-10 minutes before cutting and serving. Serve with additional marinara sauce, if desired.
• If you've tried this recipe, come back and let us know how it was!

ITALIAN STYLE MEATLOAF WITH MARINARA

Steps:

• Preheat oven to 350° and line a baking sheet with parchment paper or foil.
• Place the slice of bread in a small bowl and pour milk over the top of it. Set aside.
• In a large bowl, combine the remaining ingredients. Add in milk soaked bread and mix together with hands until ingredients are incorporated. Do not over mix.
• Turn mixture out onto prepared baking sheet and shape into loaf.
• Bake meatloaf in preheated oven for about 20 minutes. Top with italian gravy and continue to bake for an additional 10-15 minutes, or until the internal temperature reaches 155°.
• Remove meatloaf from the oven and let rest for 5-10 minutes before slicing.

PAUL'S ITALIAN-STYLE MEATLOAF

Steps:

• Pre-heat the oven to 350°F.
• Put a cookie sheet in oven while preheating.
• In a large bowl, mix together the beef, breadcrumbs, milk, egg and spices.
• Heat the oil in a skillet. Add the onion and garlic. Cook until just soft.
• Mix into the meat mixture.
• Put into a loaf pan. Place loaf pan on preheated cookie sheet and bake for 1 hour or until firm in the middle.
• Cool slightly and slice.
• Heat marinara sauce, and top slices of meatloaf with it.

ITALIAN MEATLOAF RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Finely chop the bread in a food processor . Set the breadcrumbs aside.
• Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.
• Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped-not puréed.
• Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.
• Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.
• Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.
• Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.
• Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.

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-STYLE MEATLOAF

Steps:

• Preheat oven to 350°F.
• In a large bowl beat egg.
• add ground beef, sausage, bread crumbs, tomato sauce, onion, and peppers and combine.
• halve mixture into two meatloaf pans.
• Bake uncovered for about 2 hours.
• Drain fat from pan and let cool down.
• serve with additional Italian Tomato Sauce.

ITALIAN MEATLOAF

Steps:

• Preheat oven to 350°F (177°C)
• Heat 2 tablespoons of the oil in a heavy skillet over medium heat. Add the onions and pepper and cook until soft, about 5 minutes. Add the garlic, cook another minute or two, stir in the Italian herbs, and remove heat.
• In a small bowl, whisk the eggs well - season with salt and pepper, and whisk to combine.
• Put the beef in a large bowl, add the egg mixture, add the remaining 2 tablespoons olive oil, the Worcestershire, 2 tablespoons of balsamic, and ½ cup of marinara sauce. Add the parmesan, mozzarella and bread crumbs, and onions, then mix it with your hands until just combined - do not over mix.
• Lightly oil a 9 x 5 loaf pan and pack the meat mixture into it. Whisk the remaining tbsp balsamic in the remaining ½ cup of marinara, and spread this evenly over the meatloaf.
• Bake for about an hour or until cooked. Allow resting for about 5 minutes before serving.