Mains
Italian Meatloaf
Think of this Italian meatloaf as one big giant meatball, packed with familiar flavors but on a grander, more satisfying scale.
Recipe via onceuponachef.com
Ingredients
Instructions
- 1
Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- 2
Place the onion, carrot, celery, and garlic in a food processor fitted with the steel blade and pulse until the vegetables are minced. (Alternatively, you can mince all of the vegetables by hand.)
- 3
Heat the oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Let cool until just warm.
- 4
In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce.
- 5
Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until evenly combined.
- 6
Form the meat mixture into a 9 x 5-in (23 x 13-cm) loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.
- 7
Bake for 65 to 70 minutes, or until an instant-read thermometer registers 160°F (71°C) in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges (it will ooze out and brown while baking), then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve with more marinara sauce on the side, if desired.
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
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