Meatloaf

Meatloaf Image 1

This recipe is an adaptation of my sister-in-law Nina’s Recipe. I had forgotten just  how good meatloaf can be when done right.

What you need: measuring spoons/cups, roasting pan or baking sheet, non-stick cooking spray, large mixing bowl

Serves: 6

  • 1 lb ground beef (chuck)
  • 1/2 lb ground veal
  • 1/2 lb ground pork
  • 1 large onion pureed
  • 1/4 cup seasoned bread crumbs + 1 tbs for top of meatloaf
  • 1 egg
  • 1/2 cup shredded parmesan cheese
  • 2 tbs fresh parsley (or 1 tbs dried parsley flakes)
  • 2 tsp salt
  • 1 tsp pepper

Preheat oven to 375˚ F. Coat a large roasting pan with a non-stick spray and set aside. Combine the egg, cheese, parsley, breadcrumbs salt and pepper in a bowl. Add meat and use your hands to mix the meats and other ingredients together. Don’t overwork it.  Begin to form it into a giant ball. Move the meat over to the pan and flatten out into a flat loaf. Sprinkle loaf with the remaining breadcrumbs just to coat the top and sides. Place meatloaf in the oven and bake for approximately 1 hour or until the meatloaf is browned and pork, beef and veal are cooked through. (half-way through, check the meatloaf. If it’s sitting in a lot of meat juices, spoon them out and put back in the oven. This will help ensure proper browning and crispiness on the outside.)

To Serve: This dish works really well with mashed potatoes and a hearty green veggie. It also works well with a salad. And in fact, is amazing cold the next day with a side salad for lunch; that is of course if there is any leftover!

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