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.
- 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
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.
Form into a loaf and put into a rectangular baking pan with 2-inch high sides.
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.
Oven Roasted Potatoes
- 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
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.
Bake in the oven at the same temperature and for the same amount of time as the meatloaf.
Sautéed Zucchini and Fennel
- 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
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.
August 29, 2016 at 8:07 am
Reblogged this on ravenhawks' magazine and commented:
The Zucchini and Fennel looks yummy, I will give the recipe a try. I am always looking for something new to do with zucchini.
August 29, 2016 at 9:06 am
My kind of meal. It looks delicious.
August 29, 2016 at 9:07 am
I’ve never understood why meatloaf gets such a bad rap. Yours looks amazing! And I adore fennel, so the veggie dish is right up my alley too!
Marisa Franca @ All Our Way
August 29, 2016 at 9:14 am
This is comfort food — pure and simple! Great recipes and I can’t wait for the cooler weather so I can make them. Buona giornata!
August 29, 2016 at 12:04 pm
That meat loaf will find its way into my kitchen for sure! It is a favourite of the Master of the House and we will both love the Italian style. With that one I’ll be able to bribe him to do not so much loved tasks 😉
August 29, 2016 at 12:19 pm
For the Love of Cooking
August 29, 2016 at 2:05 pm
My kind of comfort food. The whole meal looks delicious Jovina.
Our Growing Paynes
August 29, 2016 at 2:51 pm
Oh great stick to your ribs food. I do enjoy a good meatloaf and I love your recipe.
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August 30, 2016 at 8:31 am
This will be made when things calm down work/life/heatwise!
August 30, 2016 at 11:47 am
I made the entire meal last night. All the dishes turned out well. Thanks.
August 30, 2016 at 12:49 pm
Wow that is great. I am thrilled you made the entire meal and that you enjoyed it. Thanks so much.
August 30, 2016 at 1:29 pm
I remember the days when I hated meatloaf. Both my grandmother and mother make horrible meatloaf, but now I love it. This looks like an awesome recipe. I look forward to trying it 🙂
September 5, 2016 at 9:54 am
I am not a fan of meatloaf but decided to give your recipe a try; it was delicious and my hubby was delighted because he knows that it will be on the menu more often! Thank you so very much for sharing.
September 5, 2016 at 10:08 am
Thank you so very much for trying my recipe and I am really appreciative of your writing back to me.
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October 24, 2016 at 11:57 am
I would be very happy to post this meat loaf recipe on diabetesdietblog.com Would that be okay?
October 24, 2016 at 12:11 pm
Yes, thank you