4 Videos | Photo: Italian Meatloaf Recipe
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 teaspoons (about 6 cloves) chopped garlic
- 2 medium onions, diced
- 2 red peppers, seeded, small diced
- 1/2 cup chopped basil leaves
- 2 tablespoons chopped parsley leaves
- 4 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated Parmesan
- 1 1/2 cups breadcrumbs
- 3 pounds ground beef
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 cup marinara sauce
Directions
Preheat oven to 350 degrees F.
Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
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. Top with the marinara making sure to spread evenly over the top.
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.
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By bignick88_10537285
Goodlettsville, TN
on May 02, 2013
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I made this for the first time today for my monthly church potluck, and it was a huge hit! I substituted the olive oil with vegetable oil simply because I'd run out of olive oil. I also halved the onions and peppers...one onion and one pepper is plenty for three pounds of meat. I think it would have ended up tasting like a giant onion if I used two of each. You may actually want to half everything else and quarter the onions/peppers because this ended up filling up two entire meatloaf pans. You'll definitely have plenty of leftovers, although one pan was completely empty by the end of the potluck, so it seemed to be quite popular. I even got several compliments on it. I think what really made it was the parsley. That really added some serious Italian flavor to it that I've never tasted in traditional meatloaf.
By Redqueen04
Sumas, WA
on April 18, 2013
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This is just awesome....and you can tweak it a little and it is still just Delicious!!!! This will be on our weekly dinner menu!
By kasperc2
East Lansing, MI
on March 10, 2013
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WOW! This was so delicious and seasoned perfectly!! I halved the recipe, used fresh basil from my garden, skipped the parmesan cheese and the parsley, and made my own marinara sauce and it turned out soooo good. Definitely make this, worth the time for sure. Don't skip the basil.
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