Roman Meat Loaf Food

ROMAN MEAT LOAF

Steps:

• In a large bowl combine beaten eggs, 1/4 cup creamy Italian dressing, bread crumbs, onion, herb seasoning, salt and pepper. Add ground beef, mix well.
• In a 12 x 7 x 2-inch baking dish, pat half the meat mixture to a 9 x 4-inch rectangle. Sprinkle 1/2 cheese and all parsley on top to within 1-inch of all edges.
• Peel and place hard-cooked eggs end to end down the center of the rectangle.
• On wax paper pat remaining meat mixture to a 9 x 4-inch rectangle. Sprinkle remaining cheese on top to within one-inch on all edges, press cheese into meat.
• Invert on top of egg rectangle. Remove wax paper.
• Now shaping meat into a loaf about 10-inches long, seal ends and sides well.
• Make shallow diagonal cuts on top of loaf forming diamond shapes. Bake uncovered in 350 degrees oven for 1 hour.
• For Sauce Topping: Combine remaining 3 tablespoons salad dressing, mustard and sugar, drizzle over the loaf. Bake 15 minutes more or until done. Transfer to serving platter, let stand 10 minutes before slicing.

SPICY, GARLICKY MEATLOAF

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk eggs, garlic, scallions, jalapeño, sage, salt and black pepper.
• In a separate bowl, stir together bread crumbs and stock, cream or milk. Let stand five minutes.
• Add pork, beef and soaked bread crumbs to egg mixture. Knead ingredients together until just combined. Press mixture evenly into an 8- or 9-inch loaf pan. Bake for 55 minutes.
• Meanwhile, whisk together the tomato paste and olive oil. After meatloaf has finished baking, brush top with glaze; sprinkle with pine nuts, if using. Bake 15 minutes more (glaze will be thick and a meat thermometer should read 160 degrees). Let meatloaf rest for 10 minutes before slicing and serving.

MEATLOAF

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.

LOW CARB ROMAN MEATLOAF

Steps:

• Preheat oven to 450°F.
• Mix up all ingredients except the hard-boiled eggs.
• Pat just under half of the meat mixture into a loaf pan.
• Lay the hardboiled eggs on top and form remainder of meat around them.
• Bake for 10 minutes at 450, then reduce heat to 350 and bake another 1 hour and 15 minutes (75 minutes total at 350).