Italian-Style Meatloaf

  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

Meatloaf:

1 tablespoon olive oil

3 cloves garlic, minced 

1 medium yellow onion, minced 

1 red bell pepper, minced 

Pinch crushed red pepper, optional

2 pounds ground beef (I use 80/20) 

1 cup grated Parmesan 

3/4 cup breadcrumbs 

1/4 cup minced fresh flat-leaf parsley 

1 tablespoon Worcestershire sauce 

1 teaspoon garlic salt 

1 teaspoon kosher salt 

1 teaspoon freshly ground black pepper 

16 fresh basil leaves, chopped 

2 large eggs, lightly beaten 

1 cup marinara sauce

Sandwiches:

6 tablespoons unsalted butter, at room temperature

6 soft sub rolls, split

Garlic salt, as needed

1 cup marinara sauce

1 pound sliced mozzarella 

Directions

  1. For the meatloaf: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Heat the olive oil in a medium skillet over medium heat. Add the garlic, onion, bell pepper and crushed red pepper if using and saute until the vegetables are tender, about 5 minutes. Set aside to cool.
  3. In a large bowl, combine the beef, Parmesan, breadcrumbs, parsley, Worcestershire sauce, garlic salt, kosher salt, pepper, basil, eggs, 1/2 cup of the marinara and the cooled vegetables. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup marinara.
  4. Bake until the meat loaf is firm, 45 minutes to 1 hour (depending on the shape of your loaf). Let set for about 5 minutes before slicing.
  5. For the sandwiches: Butter the rolls and then sprinkle with garlic salt. Transfer to a baking sheet and bake until light golden and toasted, about 5 minutes.
  6. Add a slice of meatloaf to each toasted roll and top with some of the marinara and 3 slices mozzarella. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.

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