Italian Meatloaf

Italian meatloaf

This is my version of Italian meatloaf, it’s rich and meaty, bursting with flavors of garlic, asiago, herbs and pecorino cheese and it has a tasty red pepper sauce infusing the inside as well as the outside.

Italian meatloaf

What can I say, meatloaf is homey, classic comfort food. This Italian meatloaf is something I make during the colder months. I like eating this with a big Italian salad or maybe roasted potatoes and sometimes the classic mashed, you can’t go wrong with either.

Italian meatloaf

You can slather the top with a red pepper sauce like, store bought or homemade or just as good a chunky marinara.You are then going to finish it off with some fresh mozzarella which you’ll stick it on at the end for a few minutes just until it starts to melt and ooze out.

You can use whatever ground meat mixture you like, I used all ground beef in mine.

Italian meatloaf

Not only is this delicious for dinner but the next day you can slice it up for sandwiches with some good bread and crunchy lettuce.

red pepper sauce

FYI, If you’re lucky enough to have a Trader Joe’s near you, sometimes I cheat and buy this fabulous spread, it’s filled with red peppers, a bit of garlic and eggplant and it’s so delicious smeared all over the meatloaf as it bakes, and so convenient!

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Italian Meatloaf
 
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Ingredients
  • 2 lbs. ground beef or ground meat of your choice
  • 3 garlic cloves minced
  • ½ chopped onion
  • handful of shredded carrots
  • handfull of grated pecorino romano
  • 2 eggs
  • ½ cup panko
  • ¼ cup red pepper sauce or marinara thats on the thicker side
  • ¾ cup asiago cheese, diced small
  • chopped basil and parsley for seasoning
  • salt and pepper
  • Additional red peer sauce or thick marinara, enough to slather the top of the meatloaf
  • 3 slices of fresh mozzarella
  • Fresh basil for garnish
Instructions
  1. Mix everything together in a big bowl.
  2. Form meat mixture into a loaf.
  3. Place meatloaf into baking dish
  4. Smother with enough red pepper sauce or marinara to cover it from end to end.
  5. Bake at 375F for about 1 hour and 15 minutes or until meat thermometer reaches 160.
  6. Last 5 minutes or so place mozzarella on top and let it start to melt and ooze.
  7. Garnish with basil leaves on top of melted mozzarella.

 

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Chicken Parmesan Meatloaf

I have to admit it was the name of this dish that first intrigued me! Sure I like chicken parmesan, so why wouldn’t I like it in a meatloaf form? I was convinced to try this after my sister-in-law from Florida gave it rave reviews recently while we were talking on Facebook.
What’s not to like, it’s tender, moist and loaded with so much flavor! You could definitely pin this under,
comfort food!
I served it with roasted veggies tossed in my favorite balsamic glaze, a delicious weekday meal it was!
What makes this meatloaf taste so good is a healthy scoop of marinara sauce mixed right into the meat,  then when it’s about 3/4 done, you spoon more marinara over the top and layer on fresh mozzarella, it’s a beautiful thing!
The husband loved it so much he wanted to eat the leftovers the very next day!

Ingredients
recipe adapted from Joelen
I used ground turkey and it was a little over a pound but you can also replace with ground chicken
2 finely chopped garlic cloves
1/2 chopped onion
2 eggs
panko crumbs, enough to just soak up the moisture
1/2 cup marinara sauce, homemade preferred, additional for top and to serve with.
3/4 cup of small cubed asiago cheese
a handful of grated romano cheese
fresh chopped basil and parsley
s&p, of course
Mix everything together and form into a loaf on a sprayed baking sheet. Bake at 375 for around 1 hour. Last 20 minutes spoon marinara over top and place fresh mozzarella slices over it. Garnish with fresh basil.

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