Meatloaf Florentine With Tomato Basil Sauce Food

ITALIAN MEATLOAF WITH MARINARA SAUCE

Steps:

• Preheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).
• Heat oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total). Remove and set aside.
• Place bread in a large bowl. Grate onion into the bowl, using a normal box cutter (Note 3). Add cream, then use your hands to squidge the mixture together so the bread is completely soaked and starts to disintegrate.
• Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.
• Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.
• Take the meatloaf out of the oven. Carefully lift the meatloaf out of the loaf pan (using the paper overhang) onto a work surface. Then transfer the meatloaf into the skillet with the Sauce.
• Pour juices in the loaf pan into the skillet. Return to the oven for a further 30 to 40 minutes, or until cooked to your liking.
• Take it out of the oven and let it rest for 5 minutes before slicing. Serve the meatloaf with the Sauce, garnished with parmesan if desired.
• I like to serve this with mashed potatoes but it is also lovely with pasta.

MEATLOAF FLORENTINE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine tomato sauce and spices.
• In a large bowl, combine beef, crumbs and 1/2 cup of the tomato sauce mixture. Mix well. Spread meat on a piece of wax paper, forming a rectangle about 8 x 10 inches.
• Spread spinach over half the meat. Top with Mozzarella cheese, still only covering half the meat.
• Fold meat over so that spinach and cheese are inside. Seal edges.
• Transfer meat to a rack in a shallow baking pan. Top with remaining tomato sauce. Sprinkle with Parmesan cheese.
• Bake 1 hour.

MEATLOAF WITH TOMATO GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
• Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
• Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

MEATLOAF FLORENTINE

Steps:

• Preheat oven to 350.
• Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
• In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined.
• Press meat mixture onto a sheet of wax paper, making a rectangle approx.
• 8 x 10 inches.
• Spoon spinach over half.
• Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out.
• Fold meat over so that spinach and cheese are inside.
• Pinch edges to seal.
• Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain.
• Top with remaining tomato sauce and the parmesan cheese.
• Bake, uncovered, for 1 hour.
• Let rest for 5 to 10 minutes before slicing.
• (try the leftovers on a sandwich or kaiser roll).

MEATLOAF FLORENTINE WITH TOMATO-BASIL SAUCE

Steps:

• Heat oven to 375°F.
• Whisk 1/2 cup pasta sauce, Neufchatel, and milk until smooth; reserve 1/4 cup Neufchatel mixture. Mix remaining Neufchatel mixture with all remaining ingredients except remaining pasta sauce until well blended.
• Shape meat mixture into 8x4-inch loaf in shallow foil-lined pan.
• Bake 50 min. to 1 hour or until done (160ºF). Let stand 10 min. before removing from pan to serve. Meanwhile, cook reserved Neufchatel mixture and pasta sauce in saucepan on medium heat 5 min. or until heated through, stirring occasionally.
• Slice meatloaf. Serve topped with sauce.

ITALIAN MEATLOAF WITH FRESH BASIL AND PROVOLONE

Steps:

• Combine boiling water and tomatoes in a bowl; let stand 30 minutes, or until soft.
• Drain the tomatoes and finely chop.
• Preheat the oven to 350°F.
• Combine ketchup, breadcrumbs, and the next 6 ingredients in a large bowl.
• Add the tomatoes to the meat mixture.
• Shape the meat mixture into a 9x5-inch loaf on a broiler pan, coated with cooking spray.
• Spread 1/3 cup ketchup over meatloaf.
• Bake at 350°F degrees for 1 hour.
• Let stand 10 minutes before slicing 12 slices.
• Serves 6.

MEATLOAF FLORENTINE

Steps:

• Heat oven to 350°F.
• Mix first 5 ingredients just until blended; press into 12x10-inch rectangle on sheet of waxed paper.
• Combine remaining ingredients; spread over turkey mixture to within 1/2 inch of edges. Roll up, starting at one long side. Place, seam side down, in foil-lined shallow pan sprayed with cooking spray.
• Bake 1 hour or until done (165°F). Let stand 10 min. before slicing to serve.

CLASSIC MEATLOAF WITH TOMATO SAUCE

Steps:

• Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.
• To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.
• Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.