Italian Meatloaf

Italian Meatloaf

2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small dice
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
2 pounds ground beef (or 1 pound ground turkey and 1 pound beef)
2 eggs
3/4 cup bread crumbs (Italian or Panko)
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

  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 all of the remaining ingredients together.
  4. Form the meat mixture into 2 loaf (brain) shapes on an oiled oven tray or baking dish.
  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.

 

When the kids were little I never made meatloaf.  They hated meatloaf.  When I was growing up as a kid my parents never made meatloaf.  I hated meatloaf.

Time passes, people change, tastes change.  I guess decades of going meatloaf-less made me want meatloaf more.  I only started making meatloaf when MedFed began.  MedFed is the code name for meals that freeze well that can be defrosted, heated up, and eaten by time starved medical school students who would quite frankly probably eat anything you put in front of them.  The only problem with my new found meatloaf craving was finding the perfect recipe.

This recipe is adapted from the Food Network’s Michael Chiarello.  It’s tasty, simple, and hearty.  Serve this up with some loaded mashed potatoes and a green vegetable.

TIP – The recipe will make two meatloaves.  There’s nothing better than a cold meatloaf sandwich the next day.  I’ve also heard rumors that you can chop up this leftover meatloaf, heat it up in some marinara sauce, and serve over pasta.  Sounds like something a medical school student would do.

Substituting dried for fresh herbs is OK.  I usually make this with a mixture of beef and turkey.  85/15 is good.  Don’t use ground turkey breast, use regular ground turkey.

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