how to make meatloaf recipes italian |
Enjoy this recipe for my Italian Meatloaf full of incredibly flavorful ingredients like sun dried tomatoes, fresh herbs and fontina cheese and topped with a killer sauce. Enjoy!
This Italian meatloaf is basically one big giant meatball, or at least that’s what I tell my kids so that they’ll eat it. But, seriously, it is similar to meatballs, only it has a lot more flavor and is easier to make. I like to serve it with my Big Italian Salad — a firm family favorite — and Parmesan Smashed Potatoes, but it’s delicious with pasta too. Leftovers are even better the next day, sliced and topped with melted cheese in a warm sandwich.
meatloaf recipes italian, meatloaf recipe italian bread crumbs, meatloaf recipe italian sausage, meatloaf recipe with italian seasoning, tasty meatloaf recipes italian, all recipes italian meatloaf, all recipes italian turkey meatloaf, best meatloaf recipe italian sausage, best meatloaf recipe with italian sausage, easy meatloaf recipe italian breadcrumbs, easy meatloaf recipe with italian breadcrumbs, italian turkey meatloaf recipes, kraft recipes italian meatloaf, meatloaf italian recipes easy, meatloaf recipe best italian, meatloaf recipe italian dressing
Please watch the video below to find out how to make it
Please watch the video below to find out how to make it
HOW TO MAKE MEATLOAF RECIPES ITALIAN
INGREDIENTS
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 carrot, finely chopped
1 stalk celery, finely chopped
2 large eggs
1/4 cup finely chopped fresh basil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
2 pounds meatloaf mix (or use 1-1/2 pounds 85% lean ground beef plus 1/2 pound ground pork)
2/3 cup Italian-style bread crumbs
3/4 cup grated Parmigiano-Reggiano
3/4 cup marinara sauce
Full recipe here
Hi I'm going to my Italian
meatloaf recipe it pack a punch of flavor and feeds a crowd let's get started
the first thing I'm going to do is get my saw tape and going over medium-high
heat with a tablespoon of olive oil now I'm going to dice up one red onion and
one red bell pepper for my onion and red bell pepper or saw chain I'm going to
start chopping up two cloves of garlic super when my pepper and onion has
softened I'll add my garlic and let that go for 30 seconds to a minute here I
have some leftover French bread that's just been hanging out in my refrigerator
and it's slightly stale but that's okay that's exactly what we want for our
bread crumbs so I'm just going to start tearing off a little chunk and give him
a little food processor about 1/4 cup
I get in there and make sure that
every crumbs so fat up and then I'm just going to set this aside my onion and
garlic and pepper jack spinach on the stove top and now we're going to get to
some more atoms here I've got some fresh basil and find shop and Adam can I a
welt down and those stuff for the herbs in my Italian meatloaf I'm going to and
then I'm going to give him a nice role nice and tight and come and cut them
into little ribbon but I'm going to take those ribbons and I'm going to come
pretty spine and now for the March room is sort of like a more mild more
delicate flavored oregano it's not quite as spicy so I'm just going to take and
pull the herbs right off the stem one of the most flavorful components I'm
going to add to my Italian meatloaf going to be these sun-dried tomatoes and
I've got three little Tomatoes here and I'm just going to give These Fine
little.
I got those two mine extra here
at this point are breadcrumbs have been soaking long enough and I'm just going
to squeeze out the excess and add the bread crumbs to my bedroom picture next
we're going to break into two eggs give these a nice little bit add my ex I'm
going to add two teaspoons of salt to my mixture here one piece with one 15 oz
can of fire roasted tomatoes drain and now I'll just add this picture to my
ground beef and mix it really well with we are almost done and now we only have
one final ingredient to add to our Italian meatloaf and that is 8 oz of Fontina
cheese now
I'm just cutting this into Teen
Titans Go and what that's going to do in our meatloaf is it's going to create
these melty little pockets of cheese in every single bite Scott heavy-duty
baking sheet here line with non-stick foil and I'm just going to transfer my
mixture here to the baking sheet and form a now for the very last touch the
song for the sauce we're going to need two cups of ketchup for tablespoons
brown sugar for teaspoons Worth to 2 teaspoons of Sonic vinegar and a pinch of
kosher salt and a crack of black pepper poor that's over our meatloaf going in
a 325-degree oven for 1 hour or until the internal temperature reaches 100 my
meatloaf has come out of the oven and as you can see there are juices and sauce
everywhere and we are not going to waste into rough cool for about 15 minutes
before I came in and cut it into my serving portions and transferred it we are
going to lift up as nonstick foil and drain all those juices and sauce into our
saucepan here before I transfer this to the stovetop I am going to remove quite
a bit of the fat now I'm just going to come in with my Whip and spur like crazy
places on the stovetop over medium-high heat and bring it to a boil. Let's face
it everybody always wants more topping on their meatloaf so now I've just taken
that sauce transferred it to my serving picture and my gas can help themselves
to as much as they like
I really hope that you guys will
enjoy this recipe hi guys I'm worried Battalion on this episode of Laura in the
Kitchen I'm going to show you how to make an American classic a really
delicious old-fashioned amazing meatloaf and before you go running away because
I know a lot of people think meatloaf dry taste like a slipper and no one wants
to go anywhere near it trust me when I tell you this recipe with everybody over
and it's incredibly easy to make I let me show you where you can meet so we can
get started you'll need some ground beef and I'll talk about this in a minute
I'm filing chopped onion and garlic a soft roll freshly grated parmigiano some
milk eggs some chop parsley Worcestershire sauce salt and pepper and for the
glaze only some what all American Cash chops and brown sugar granulated onion
some dry mustard onion and garlic paprika and some tomato paste that is a
little bit of olive oil which is exactly going to start with is the olive oil that's
in his little tiny pan got about 1/8 tablespoon of olive oil in there and I'm
going to add my onion and garlic
I don't want this to really
develop any color when they can but the point of this is to sweat the veggies
so that the onion isn't thinking of big chunks throughout the meatloaf I want
to cook it out first piece of garlic all right well that's happening to your
oven preheated to 351 stats ready you got everything prepped you pretty much
ready to rock and roll now for the beef I like using all sore loin sirloin is
very lean kind of me so if you were using Chuck for this I think it's way too
greasy and just too much fat runs out and I don't get that's what a delicious
moist meatloaf it's a really heavy and dense in Greasy so I always ask my butcher
to drown me out some sirloin he's happy to do it if you can't find you know
there's going to butcher doesn't do that and you can you buy the package ground
beef just make sure you find one that's 85 to 15 85% lean and 15% fat that'll
work just fine
but I do suggest asking you
butcher if he refuses to then you might want to tell him that you can go look
butcher because you know you should be able to do that I'm going to just add a
little tiny bit of salt to my onions that's just allow them to sweat a little
bit faster all right now let's work on the next step was going to take the role
that is a really soft wrong and you could use a couple slices of like sandwich
bread you know you can use a few slices of that about three to four slices and
older the job just fine but today I'm going to just use a nice soft Roar just
going to cut it into pieces in the spool that's good you just looking to break
those up into small pieces now you going to pour your milk right over it that
sounds odd and you could just use regular breadcrumbs
but I tell you what this right
here is what makes the meatloaf moist and tender and delicious I feel like a
dried bread crumbs to compact it too much eating it too tough so this is a
really good sort of easy step you can do that really adds a lot of character
and delicious deliciousness to meatloaf I'm just making sure that they're all
submerged or covered in milk I'm going to let this let the set of side for a
few minutes so that I can get nice and soft and delicious and I do the same thing
with my like Italian meatballs and wait on him because my grandma has the same
thing she puts a little bit of milk and then I didn't really help tenderize the
meat so she doesn't you know
I'm telling it so set them aside
and just going to watch my onion and garlic wait for that to come to the right
consistency or Texture that should be a few more minutes and then we'll be
ready to put the whole thing together my onion and garlic for cooked for about
7 minutes you just looking for them to be translucent and then it's often so
that they don't have that rolls of garlic and onion bite so those are calling
for just a few minutes so let's go into everything else shall we in the state
Bowl the little crumb from the bread I'm going to put in my milk soaked bread which
as you can tell it's soaked it all up beautifully and it's super soft and just
going to smash it a little bit with my spatula find enough. The idea here is to
mix everything together before you add the meat so that you're working to meet
for as little as possible so that you don't compact it too much and work it too
much cuz again who wants a tough and dry meatloaf that's the whole point. He
wasn't like meatloaf so that definitely helps keep it nice and moist crack up
your eggs put them right in here but I've got a good amount of chopped fresh
flat-leaf parsley and a quarter cup in the really should have basic recipe
I make me lose in a thousand
different ways but this is really the classic my husband absolutely loves it
and I don't think he likes anything more than just next day when the leftover
meatloaf sandwich. All right so so parmigiano eggs parsley the bread soaked in
milk a dash of Worcestershire sauce Worcestershire however you pronounce it you
say potato I say potahto salt and pepper black pepper and some salts alrighty
I'm actually just going to switch to my Fork to combine all of this together
and then I'm going to add in my onion wash this is going to have a ton a ton a
ton of flavor though and that's the goal here is to give the meatloaf good
flavor don't get it on me at this point you can mix until your heart drop so
whatever you whatever the saying is because you're not going to overwork
anything so I didn't your beef
I'm going to start it with my
fork and then I'm going to switch to my hands you know what I'm over that work
that's been what 2.5 seconds all right before we do that you want to make sure
you have a baking sheet with some sort of rack on top of it this is just a
broiler pan so you see all the facts and drain and that way your meatloaf isn't
sitting and its own sort of drippings which I don't like if you don't have a
broiler pan you can always take a baking sheet like a play No Vacancy and put a
cooling rack on top of it and it serves the same purpose do they go so well I
just make sense how everything is well combined again you don't want to mix
this too too much all right that looks well enough just going to take it now
imma set this right here this makes quite a bit as you can see and even though
there's just two of us tonight for dinner I always end up making the whole
thing because it stays really lovely in the fridge for a few days and like I
said there's nothing better than a meatloaf sandwich sprayed on delightful all
right shape this into a nice loaf you want to be a a couple inches high that's
about a couple inches in about hobbit a 4th inches wide all right that looks
lovely I'm going to wash up set aside for a few minutes and then we'll be going
on to making the glaze not to make the glaze it's super super simple and easy
going to start with some plain old ketchup and of the sounds odd and certainly
not what
I would stop in Italian meatloaf
voice but for a traditional classic and I think my husband will head warna what
is the Morse Court if I didn't have a brown sugar ketchup glaze on top just
sent you some brown sugar and then you buy paprika garlic mustard onion flavor
Galore right in there and my special little touch I like to add just a little
bit of tomato paste I feel like the tomato paste to cut the sweetness of bed and
adding a little bit of body to it if you don't want to admit though without
totally fine alrighty let's give this a good mix and that my friend and her
super simple place doesn't get a whole lot easier than that that's good Mixon
do you want on the bus in Flagstaff right next to good manners black pepper I'm
just going to take half of this for now I'm going to use half that'll do me
just fine Samira evenly Over the Top If a little bit falls on the sides that's
completely fine by me just wanna make sure the top is covered all right it
looks gorgeous
I'm going to put this into the
oven has been preheating at the spring for heated at 3:50 and I'm going to put
that in there and leave it in there for 50 minutes and then I'm going to show
you what it looks like when the fair move on to the next and Final my meatloaf
has been in the oven for 50 minutes and I'm just going to pour over the
remaining glaze knife this is way too much for you by all means just got the
glaze in half but I really liked it all right so well looks great I'm going to
pop this back in for 20 more minutes and then let it cool a bit and we'll get
ready then we'll be ready to get sliced my meatloaf page for another 20 minutes
and then let it cool for about 10 minutes almost 10 minutes enough to handle
someone burned my mouth and also you want always want me to rest so that the
juices can redistribute and don't kind of fire as soon as you go and cut it all
right baby oh yeah oh yes yes please right here at my plate is where you belong
my friend oh I would like to eat so much that is incredibly moist super
flavorful. Glaze has got such an attitude I don't even know how I don't even
know what to do with myself by the way that would be good on anything chicken
thighs ham whatever it's just really really delicious of course it's perfect
meatloaf I'm going to go in for another bite or 10 I hope you enjoy spending
time with me little Laura in the kitchen.com to get this recipe and I'll see
you in
No comments:
Post a Comment