My Mothers Italian American Meatloaf Recipes

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ITALIAN MEATLOAF (POLPETTONE)



Italian Meatloaf (Polpettone) image

Polpettone is an Italian meatloaf that's wonderful to enjoy all year round! It's a delicious dish to enjoy when you are craving Italian comfort food.

Provided by Lora

Categories     Dinner

Time 1h5m

Number Of Ingredients 16

1 1/2 pounds ground beef ((I used grass fed))
3 small onions (, peeled and sliced in half (plus one 1/2 chopped for the meatloaf mix))
1 small zucchini (, chopped in small pieces)
2 carrots (, peeled and sliced into long pieces )
3 small potatoes (, peeled and cut into pieces)
½ cup chopped fresh Italian parsley ((just the leaves))
1 Tablespoon fresh rosemary (, chopped)
1 cup bread crumbs (, use your favorite gluten-free crumbs to make it GF)
3 eggs (, lightly beaten)
1 cup grated Grana Padano ((or Parmigiano-Reggiano))
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper ((add more to taste))
3 hard-boiled eggs (, peeled)
1/2 cup dry white wine
2 Tablespoons extra-virgin olive oil
1/2 cup broth ((or butternut squash soup))

Steps:

  • Heat the oven to 350 degrees F.
  • In a small pot of boiling water, boil the zucchini and potatoes. The zucchini will be finished before the other vegetables. Remove the zucchini when it's tender and set aside in a small bowl.
  • In a medium sized bowl, stir together the ground meat, parsley, rosemary, breadcrumbs, chopped onion. Add in the zucchini and one of the potatoes. Add in the eggs, cheese, salt, pepper and rosemary and stir until combined.
  • Line a baking sheet with aluminum foil. Scoop out 1/2 of the meatloaf mixture and pat it into a rectangle about 9 inches long by 4 inches wide.
  • Line the hard-boiled eggs in the center of the meatloaf. Line up one of the carrots cut into slivers next to the eggs. With your hands add on the rest of the meatloaf mixture and pat it on top covering the eggs. Make sure no parts of the eggs are peaking out.
  • Place the rest of the potatoes, carrots and onions around the meat loaf in the pan. Add the wine around the pan and drizzle the olive oil on the meatloaf and around the vegetables.
  • Bake for 35-40 minutes in the center rack of the oven (until internal temperature is 150 degrees), basting occasionally with the pan juices.
  • Remove the dish from the oven. Transfer the meat loaf to a cutting board, and let it rest for at least 15 minutes.
  • Puree with an immersion blender (or in your blender)the vegetables that were in the pan and the juices. I had just made pumpkin soup that day and a added about a 1/4 cup of the soup to the juices from the pan to blend all together. If you don't have any pumpkin soup on hand, you could add broth or even a little water. Heat the sauce on medium-low before serving.
  • Cut into thick slices. Arrange on a serving plate with the sauce on the bottom and serve with mashed potatoes.

MOM'S MEAT LOAF



Mom's Meat Loaf image

Mom made the best meatloaf, and now I do, too. When I first met my husband, he didn't care for homemade meatloaf, but this won him over. -Michelle Beran, Claflin, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 11

2 large eggs, lightly beaten
3/4 cup 2% milk
2/3 cup finely crushed saltines
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage
Dash pepper
1-1/2 pounds lean ground beef (90% lean)
1 cup ketchup
1/2 cup packed brown sugar
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 366 calories, Fat 12g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1092mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 0 fiber), Protein 26g protein.

ITALIAN AMERICAN MEATLOAF



Italian American Meatloaf image

Categories     Bread     Sauce     Beef     Side     Bake

Yield serves 10 or more

Number Of Ingredients 14

2 cups cubes of country bread with crust
1 cup milk
2 medium carrots, cut into chunks
2 medium stalks celery, cut into chunks
1 medium onion, cut into chunks
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 bunch scallions, trimmed and chopped
1 cup grated Grana Padano or Parmigiano-Reggiano
1 cup marinara sauce (see page 108) or puréed canned tomatoes
1/2 cup chopped fresh Italian parsley
2 teaspoons kosher salt
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the bread cubes in a medium bowl, and pour the milk over them. Let the bread soak until it is soft. Meanwhile, combine the carrots, celery, and onion in a food processor, and pulse to make a fine-textured paste or pestata.
  • When the bread is soft, squeeze out the excess milk and put the bread in a large mixing bowl. Mix the pestata, ground meats, scallions, grated cheese, marinara sauce, parsley, salt, and oregano with the bread, using your hands to distribute all of the ingredients evenly. Oil a 10-by-15-inch Pyrex or ceramic baking dish with the olive oil. Form the meat mixture into a loaf in the oiled pan.
  • Place in the oven, and bake until browned and cooked through (the center of the meatloaf should read 165 degrees F on an instant-read thermometer), about 1 hour and 15 minutes. Let cool for 10 minutes before slicing.
  • Note
  • About dried oregano: I typically like fresh herbs, but in the case of oregano I prefer it dried. However, I do not like the jarred product: I always buy a bouquet of dried oregano, from either Italy or Greece. It comes wrapped in a plastic bag and is easy to handle. Just rub the oregano in the plastic between your hands and shake the loose leaves out from one side. Then wrap the bouquet to seal it, and store in a dry place for next time.
  • Oregano is great to flavor sauces, stuffing, in braised meats, and on pizza and focaccia. I even use it when I make myself sunny-side-up eggs with grated Grana Padano.

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