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.

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Please watch the video below to find out how to make it

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 to get this recipe and I'll see you in