Italian Meatloaf

Name: Italian Meatloaf
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps balsamic vinegar; 12 grams chopped basil leaves; 1 teaspoons black pepper; 162 milliliters breadcrumbs; 4 eggs; 6 cloves teaspoons (about chopped garlic; 1 kgs ground beef; 245 milliliters marinara sauce; 54 milliliters extra-virgin olive oil; 2 mediums onions, diced; 200 grams grated Parmesan; 2 Tbsps chopped parsley leaves; 2 smalls red peppers, seeded, small diced; 1 teaspoon salt; 2 Tbsps Worcestershire sauce

Italian Meatloaf takes approximately 1 hour and 15 minutes from beginning to end. One portion of this dish contains around 89g of protein, 101g of fat, and Head to the store and pick up olive oil, parsley leaves, pepper, and a few other things to make it today. It is an expensive recipe for fans of Mediterranean food.

Instructions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Frying Pan

Saute 1 minute and then add the peppers and onions and saute until just soft.

Ingredients you will need

Peppers

Onion

Let cool.

Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper.

Ingredients you will need

Salt And Pepper

Parsley

Basil

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Worcestershire Sauce

Breadcrumbs

Olive Oil

Parmesan

Vinegar

Herbs

Egg

Meat

Equipment you will use

Bowl

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.

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Spread

Meat

Equipment you will use

Baking Pan

Loaf Pan

Oven

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf.

Equipment you will use

Kitchen Thermometer

Oven

Remove from the oven and let rest for 5 minutes. Slice and serve.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 12grams

chopped basil leaves 1teaspoons

black pepper 162milliliters

breadcrumbs 4

eggs 6cloves

teaspoons (about chopped garlic 1kgs

ground beef 245milliliters

marinara sauce 54milliliters

extra-virgin olive oil 2mediums

onions, diced 200grams

grated Parmesan 2Tbsps

chopped parsley leaves 2smalls

red peppers, seeded, small diced 1teaspoon

salt 2Tbsps

Worcestershire sauce

Recommended wine: Cabernet Sauvignon, Zinfandel

Cabernet Sauvignon and Zinfandel are my top picks for Meatloaf. Meatloaf will work with many red wines. We recommend something bold and fruity, like a Cabernet Sauvignon or Zinfandel. You could try Bodegas Naveran Dama Cava. Reviewers quite like it with a 5 out of 5 star rating and a price of about 22 dollars per bottle.

Bodegas Naveran Dama Cava

One of only a few vintage Cavas made in Spain. Dama is full-bodied yet bright and crisp. The Naverán estate has been producing high-quality Cavas since 1901. All Cavas made here are from vineyards owned and controlled by the estate. Dama is fermented in the bottle (a la méthode champenoise) and aged in its lees for 24 months.Caves Navera´n is a premium Cava producer that uses estate-grown grapes. Navera´n Dama is a Cava masterpiece, a combination of Chardonnay, which gives the wine body and volume, and Parellada, which imparts a zesty, bright character that cuts through the buttery roundness of the Chardonnay. Champagne lovers will enjoy this Mediterranean "farmer's fizz" with oysters, raw tuna and sushi. Its fresh acidity also compliments fruit desserts, especially peaches and sliced oranges.