My Mothers Italian American Meatloaf Recipes

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MOM'S ITALIAN MEATLOAF



Mom's Italian Meatloaf image

Make and share this Mom's Italian Meatloaf recipe from Food.com.

Provided by SweetsLady

Categories     Cheese

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups soft breadcrumbs
3/4 cup milk
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon thyme
3/4 teaspoon basil
1 (8 ounce) can tomato sauce
1/2 cup onion, chopped
2 tablespoons butter
2 lbs lean ground beef
1 cup mozzarella cheese, shredded

Steps:

  • Soak bread in milk.
  • Add salt pepper, thyme, 1/2 t. basil, 1/4 cup tomato sauce and stir with fork to break up the bread cubes.
  • Cook onions in butter for 5 minutes or until soft and add to bread mixture.
  • Mix lightly with fork.
  • Add in ground beef and mix with hands if needed.
  • Turn into loaf pan.
  • Bake at 350°F for 1 hour; then drain fat.
  • Turn into shallow baking dish.
  • Combine remaining tomato sauce and basil. Spoon over loaf.
  • Sprinkle with cheese.
  • Bake 15 more minutes.
  • Enjoy!

Nutrition Facts : Calories 337.6, Fat 18.8, SaturatedFat 8.9, Cholesterol 95.6, Sodium 1016.9, Carbohydrate 12.4, Fiber 1, Sugar 2.5, Protein 28.4

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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