Italian Meatloaf

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This recipe is one my mom makes all the time and we fell in love with. The meatloaf is a recipe from Michael Chiarello, and the topping is from Paula Dean. Delicious!! Make this recipe SCD safe by subbing nut flour for the bread crumbs, and leaving off the topping (use pureed tomato instead).
Ingredients
Meatloaf
2 Tbsps extra-virgin olive oil
1 red pepper, seeded and small diced
1 onion diced
2 tsps (3 cloves) garlic, chopped
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 Tbsps Worcestershire sauce
1 Tbsp balsamic vinegar
2 Tbsps choped basil leaves
1 Tbsp chopped parsley leaves
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
Basic Meatloaf Topping
1/3 cup ketchup
2 Tbsps brown sugar
1 Tbsp prepared mustard
 
Directions
1. Preheat oven to 350 degrees F.

2. 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.

3. When the peppers and onions are cool, combine them with all of the remaining meatloaf ingredients. 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.
4. Mix all of the topping ingredients together and spread evenly on the loaf.
5. 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.

 
Notes:

Yield: 4 servings

You may also try substituting 1c marinara sauce for the basic meatloaf topping.

Categories:
Dish   Main DishCooking Method   Baked
Main Ingredient   BeefPrep Time   less than 15 minutes
Cooking Time   1 hour
Tags:
scd




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