HOW TO MAKE ITALIAN MEATLOAF?
The finest Italian meatloaf ever is made of Italian sausage and ground beef, as well as Italian herbs, parmesan, and mozzarella cheese. For a quick dinner, make this recipe in under an hour!
I used to think meatloaf was bland before I began experimenting with my own variations on the traditional recipe! It’s difficult to select a preference from the many tasty meatloaf recipes available. Though this Italian Meatloaf is unquestionably the best!!! I’ve modified and changed this recipe since I first made it 6 years ago to make THE BEST Italian Meatloaf ever. Inquire about my peers! If I want to wow my guests, I allow this all the time. “It’s like the biggest, most tasty meatball ever!” one buddy exclaimed.
A mixture of meats is the secret to every perfect meatloaf or meatballs recipe. I used Italian pork sausage and ground beef in this recipe. The Italian sausage may be mild or spicy, depending on your preferences.
The meatloaf is then topped with mozzarella cheese for an extra creamy feel. This would undoubtedly be the finest meatloaf you have ever tasted, and you will want to make it again and again! Serve the Italian meatloaf with boiled pasta and extra marinara sauce on the table.
TO MAKE THIS RECIPE, YOU ONLY NEED:
Approx. 470 grams.Of ground beef.
Shredded mozzarella cheese, I used 8 ounces, and I reserve a 3/4 cup for topping.
230 grams.Of ground mild Italian sausage.
1 Cup.Of marinara sauce, plus more for topping.
3/4 Cup.Of Italian bread crumbs.
1/4 Cup.Of parmesan cheese.
An onion, small-sized, I finely chopped it.
A half-cup.Of chopped bell pepper, you can use any color you want.
Olive oil, I used a small spoon.
Worcestershire sauce; you’ll need a small spoon and half
1 minced garlic clove.
1/2 small spoon.Of dried oregano.
1/2 small spoon.Of basil
1/2 small spoon.Of parsley
An egg, beaten.
2 slices Of crumbled white bread.
A Large spoon.Of whole milk.
STEP-BY-STEP DIRECTIONS :
First, I added the chopped onion and bell pepper to a flat, high-sided skillet, then I set the skillet over medium-high heat and cooked the vegetables for around 4 minutes, stirring occasionally.
Next, I poured the remaining ingredients into a large bowl, and I mixed in the beef, cooked onion, and bell pepper. Except for the reserved mozzarella and marinara sauce.
At this point, I used my hands and combined well all ingredients to have an incorporated mixture.
When all the ingredients have been properly blended, then I put and spread the mixture in a baking dish, I made our Portuguese stoneware using my oval Portuguese stoneware but you can use a baking dish of your choice.
After that, I spooned around a 3/4 cup measure of the marinara sauce over the top, then scatter it out, and I placed the dish in a preheated oven at 400 degrees Fahrenheit ( 200 degrees Celsius) and baked it for 50 minutes.
Then, I removed from the oven and scatter the remaining mozzarella cheese over the top, and sprinkled a little of dried basil over the top.
And to finish, I returned it to the oven for another 10 minutes, checking to see whether the meat is no longer pink before serving since the baking period can differ based on the thickness of the loaf.
Simply replace the usual breadcrumbs with gluten-free breadcrumbs to render this dish gluten-free.
To avoid any fat or sauce bubbles over the loaf pan when baking, I prefer to put it on a baking sheet in the oven.