Food + Wine

Italian Meatloaf

Recent author’s note- This is the first recipe ever posted on this blog… I posted it back when I had no idea what I was doing here!  I haven’t changed any of it, because I kinda like looking back and seeing how much I’ve grown (aww!). So you’ve now been warned…
(as requested by Beth and done from memory…)
-1 pkg. of lean ground turkey or beef (usually around 1 lb)
-about 1/4 lb raw bulk sausage (can be Italian, breakfast, lean or full-fat)
-1 egg
-big handful plain breadcrumbs (you can make your own by grinding a couple of slices in a food processor)
-splash of milk
-splashes of orchestration
-about a cup of grated mozzarella
-about 1/4-1/3 cup of grated Parmesan or other harder Italian cheese
-2-3 TB of tomato paste (sauce or finely chopped tom’s could work here too)
-3-4 cloves of garlic, minced
-1/2 onion, grated, using the bigger side of a cheese grater
-several shakes of dried oregano (fresh is always welcome)
-a few spoonfuls of basil pesto (store-bought or homemade), or finely chopped fresh basil
-handful of fresh parsley, chopped
-a good sprinkle of allspice
-a sprinkle of crushed red pepper flakes
-salt and pepper to taste
*mix with hands. the only way to do it.
(**tip- make a tiny meatball and microwave for ~30secs to cook through and taste. Adjust seasoning if necessary.)
*form into a loaf shape on a greased, foil-lined cookie sheet (foil is for no-cleanup)
(**tip-don’t put in a loaf pan, it won’t cook as evenly and the grease has nowhere to go but in)
*Bake at 400 for 15 min then down to 325 for 45 min or until it feels firm to the touch
*Smother the cooked meatloaf with…
-One onion, cut in half and sliced. Saute in olive oil with s&p and a sprinkle of sugar until tender and light brown.
-add ~1/3 cup of balsamic vinegar and ~1/4 cup of a jam or preserve (I used red pepper jelly leftover from Christmas but apricot, peach, even a berry would be great too) Allow the liquids to reduce until almost sticky.
**When I grew up we always had meatloaf with mashed potatoes and broccoli so we could make leafy, snowy landscapes out of our plate. So I thought some polenta and long stemmed roasted broccoli would be a good Italian substitute. If broccolini is on sale, that would be even better.

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  • Reply Beth April 8, 2009 at 2:12 am

    Yummy. I will try it next week! Thank you. 🙂

  • Reply lilmagil1 April 8, 2009 at 8:51 pm

    cool to know about the grating of the onion tip. so now i won’t have to get out my chef’s knife and chop furiously! yay! recipe sounds awesome!

  • Reply Everyday Champagne May 4, 2009 at 7:41 pm

    As long as you have a good hand-held grater, (mine is more like a wide microplane) then grating onions and garlic is really easy. But grating an onion is especially good when you’re eating it raw in a dish and don’t want to bite down on a piece of the strong flavored onion.

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