an absolutely delicious italian meatloaf

How to make it

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. Mine was about 2″ thick.

Source : allrecipes.com

ITALIAN MEATLOAF WITH MUSHROOMS ( Not keto )

Italian meatloaf with mushrooms is simple, comforting, saucy, and full of flavor. All the things a good meatloaf should be. Our version uses homemade breadcrumbs, ground beef, garlic, red wine, plum tomatoes, and mushrooms for the perfect combination of flavors and texture. Since this can be made in about an hour it’s perfect for weeknights during the cooler months.

Many people think of meatloaf as a typical American dish. But Italians and Italian-Americans do have their own version of meatloaf.

Ingredients:

Meatloaf ingredients

▢2 pounds ground chuck
▢4-5 slices stale white bread turned into breadcrumbs, see notes
▢¼ cup parsley minced
▢2 cloves garlic grated
▢2 large eggs beaten
▢1 cup parmesan cheese grated
▢1 teaspoon kosher salt
▢½ teaspoon black pepper
▢½ cup milk

Remaining ingredients for sauce and topping

▢½ cup dry red wine
▢1 28 ounce can plum tomatoes hand crushed or blender pulsed
▢1 pound mushrooms sliced
▢1 large onion sliced
▢¼ cup olive oil divided
▢1 teaspoon kosher salt divided

Instructions

Preheat oven to 400f and set the rack to the middle level.
Gently mix all of the meatloaf ingredients together in a large bowl. Form an approximately 9 inch long by 5 inch wide loaf and place in a baking dish.
Pour the dry red wine over the meatloaf and add the plum tomatoes to the baking dish. Season the tomatoes with a ½ teaspoon of kosher salt and mix together to distribute. Bake for 50-60 minutes or until meatloaf reaches 160f with an instant-read thermometer inserted into the deepest part of the loaf.
After placing the meatloaf in the oven, heat a large pan to medium heat. Once hot add the 2 tablespoons of olive oil and then the mushrooms. Cook the mushrooms until well browned, season with salt, then move to a plate.
Using the same pan, turn the heat down to medium-low, add the remaining olive oil and onions to the pan. Cook the onions for 5-7 minutes until soft and translucent and season with a touch of salt. Remove the meatloaf from the oven and add the mushrooms and onions to the sauce. Return the meatloaf to the oven to finish cooking.
Once the meatloaf has achieved the 160f internal temp, remove it from the oven and wait 15 minutes before cutting so that the meatloaf stays together. Serve with the mushroom and onion sauce and grated cheese on the side. Enjoy!

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ITALIAN MEATLOAF WITH MUSHROOMS ( Not keto )

Ingredients:

Meatloaf ingredients

Remaining ingredients for sauce and topping

Instructions

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