Not your plain ol' meatloaf, but still traditional enough for the purists. This one is sure to please everyone in your family."I cooked this for my family and it was fantastic. I had to add a little bit more bread crumb to make it a little more solid and sprinkled a litte itialian bread crumb on top after cooking. I will be making this on a reagular basis. Everyone loved it. Thanks to the poster." - Kjcogan
Yield: 4 Ready in 45 minutes
691 people trying soon
Verified by stevemur
|1 poundGround beef|
|1/2 poundground mild Italian sausage|
|1/2 cupyellow onion; chopped|
|1/2 cupred or green bell pepper; chopped|
|1 clovegarlic; minced|
|1/2 cupbread crumbs; coarse dried, preferably sourdough or Italian|
|2 tablespoonsdry red wine; Optional|
|1 egg; lightly beaten|
|1 teaspoonWorcestershire Sauce|
|2 tablespoonsChopped fresh parsley|
|1/2 teaspoondried basil,; crushed|
|1/2 teaspoondried oregano,; crushed|
|1/4 teaspoonBlack Pepper; freshly ground|
|2 tablespoonsParmesan cheese; freshly grated|
|1 8-oz cantomato sauce,; divided|
|1 1/2 cupsmozzarella cheese; shredded, divided|
Italian Meatloaf Preparation
Preheat oven to 350 degrees (F). Lightly oil a 9- x 5-inch loaf pan. If using a silicone pan, place on a sturdy baking sheet.
In a large bowl, combine beef, sausage, onion, bell pepper, garlic, bread crumbs, optional wine, egg, Worcestershire, parsley, basil, oregano, salt, pepper, Parmesan and 1/2 cup each tomato sauce and mozzarella. Spoon into prepared pan and gently pack down. Bake 45 minutes. Pour off drippings.
Spread remaining tomato sauce on top of the loaf and sprinkle with remaining 1 cup mozzarella. Bake until an internal temperature reaches 160 degrees on an instant read thermometer. The cheese should be melted and the sauce should be bubbling. Let stand 10 minutes, pour off drippings, and remove from pan before slicing.
Everyone enjoyed this, but most importantly, my son (who was not previously a meatloaf fan) gave this one 5 stars and told me that when I make meatloaf again, it should be this one. So that alone earns five stars in my book :o)
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