I know what you are thinking… ‘uggh, meatloaf, my grade school cafeteria nightmares!’ I hear ya. I was never really a fan of meatloaf until Mark introduced me to his Italian-Style Meatloaf with a Garlic Tomato Sauce, and now I can’t get enough of this, and I request it often.
Italian-Style Meatloaf with Garlic Tomato Sauce
What makes it Italian-Style?
You may have had the traditional meatloaf, typically made with ground beef, maybe some veggies are thrown in there, and topped with a bbq sauce or some type of weird ketchup-based sauce. Nothing about that is Italian. Nothing. But this version has all the Italian flavors you love and enjoy and makes your home smell amazing while it’s cooking. Also, the garlic tomato sauce you could literally use as a pasta sauce without thinking twice!
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This outstanding Italian Meatloaf recipe is sure to please the entire family, and the leftovers (if you’re lucky enough to have any!) are amazing!
Ingredients :
1 lb. ground beef
1/2 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 C. chopped bell pepper (I used orange, it was all I had in the freezer)
1 tsp. olive oil
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 egg, beaten
3/4 C. Italian bread crumbs
2 slices white bread, crumbled
1 T. milk
8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
1/4 C. parmesan cheese
1 C. marinara sauce, plus 1/2 -3/4 C. more for topping
Directions :
In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat.
In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping.
Now, dive in there with the best tools God gave you, your hands and combine everything really good. Once it has all come together, place and mold the mixture in a baking dish of your choice. I used my oval Portuguese stoneware for ours.
Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around. Place in a 400 degree oven for 50 minutes. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top.
Return to the oven for 10 more minutes. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf.