Italian style meatloaf no catchup needed !!!. Great recipe for Italian style meatloaf no catchup needed !!!. An age old recipe passed down from my grandmother to me. This meatloaf will be a welcome change to the weekly dinner for any house hold.
Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese.
Maybe I just need to experiment with meatloaf variations instead of "brown," so I went one step further and ordered a meatloaf pan. to create the perfect shape and allow fat to easily drip away.
Italian Meatloaf is made from a blend of homemade Italian sausage and lean ground beef with Italian herbs.
You can have Italian style meatloaf
no catchup needed !!! using 7 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Italian style meatloaf no catchup needed !!!
- It's 1 of egg.
- Prepare 1 of onion chopped.
- It's 1 of bell pepper chopped.
- You need 2 pounds of lean ground beef.
- You need 1 cup of Italian seasoned breadcrumbs.
- You need 1 can of stewed tomatoes.
- Prepare 1 jar of Marinara sauce Classico or any other preferred brand.
What you'll need to make italian meatloaf. As you can see, I use a good quality store-bought marinara sauce. I use a food processor, which makes it quick and easy. Form the meat mixture into a loaf in the oiled pan.
Italian style meatloaf no catchup needed !!! step by step
- Preheat oven to 360 degrees.
- Optional step Sauté onions and bell pepper in a pan with butter, and a pinch of salt and pepper, set aside to let cool..
- In a large mixing bowl mix the, beef, egg, and bread crumbs together until well mixed..
- Open the can of stewed tomatoes and drain the juice into a cup, and set aside for later use.
- Remove tomatoes from the can and chop, then add to the mixing bowl and mix until well mixed.
- Then mix In chopped onions and bell peppers until well mixed.
- Add the sauce from the sewed tomatoes, until the mixture is as “wet” as is preferred. Note It should be like a wet sponge but not soaked..
- Wrap a deep sided barking pan in aluminum foil, and take a few table spoons (2 or 3) of the Marinara and lightly cover the foil..
- Place preferred loaf sized of meat loaf in the pan, then lightly cover the loaf(s) with the Marinara.
- Bake 30-45 minuets or until the meat has reached 165 degrees on the thickest part of the loafs..
- Personal note I use small personal loaf pans to shape small loafs so everyone gets their well loved slice end or middle, there is plenty to go around.
Mix ground beef, bread crumbs, egg and seasonings in large bowl. Shape into a loaf on shallow baking pan. Form the meat into a loaf either with your hands or using a loaf pan as a mold. Most meatloaf recipes are fairly straightforward when it comes to diving into the pantry. Salt and pepper reigns, but it's easy to add complexity and character by going deeper into the spice rack.