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Italian Style Meatloaf

This dinner can serve 8. Less and you have plenty of leftovers or the makings for a few sandwiches. I add lots of vegetables to my meatloaf and, of course, lots of Italian flavors. Meatloaf freezes well and I usually cut extra slices off the loaf to freeze individually to use at a later date. Just defrost overnight in the refrigerator.

Ingredients

  • Half a sweet onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon minced garlic
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup shredded carrot
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground pepper
  • 2 teaspoons Worcestershire sauce
  • 2 cups tomato (marinara) sauce, divided
  • 2 pounds lean ground beef (I use grass-fed beef)
  • 1 cup Italian flavored dried bread crumbs
  • 2 large eggs, beaten slightly
  • 1/3 cup minced fresh parsley leaves
  • 1 cup shredded mozzarella cheese

Directions

Preheat oven to 375 degrees F.

In a large bowl, combine the beef, eggs, vegetables, bread crumbs, 1 cup of the tomato sauce, seasonings and parsley with your hands until thoroughly mixed.

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Form into a loaf and put into a rectangular baking pan with 2-inch high sides.

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Bake the meatloaf in the oven for 1 hour. Pour the remaining 1 cup of tomato sauce over the meatloaf and sprinkle with the mozzarella cheese.

Return the dish to the oven just until the cheese melts.

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Oven Roasted Potatoes

Ingredients

  • 2 lbs small red potatoes, peeled and diced
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon granulated garlic
  • 2 tablespoons olive oil

Directions

Spread the olive oil out on a baking sheet. Add the diced potatoes, salt, pepper, garlic and rosemary. Toss well and spread the potatoes out into an even layer.

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Bake in the oven at the same temperature and for the same amount of time as the meatloaf.

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Sautéed Zucchini and Fennel

Ingredients

  • 2 zucchini, halved and sliced
  • 1 fennel bulb, trimmed and cubed
  • 1 small garlic clove, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried Italian seasoning
  • Salt and pepper

Directions

Heat the oil in a small skillet. Add the garlic and fennel and saute until lightly brown.

Add the zucchini, Italian seasoning and salt and pepper to taste. Cook for 2-3 minutes until the zucchini is tender.


Posted by in Beef, Cheese, potatoes, Sauces, tomato, Vegetables Tags: , ,