ITALIAN MEATLOAF WITH MARINARA SAUCE
My Italian meatloaf is made extra juicy by soaking bread in grated onion instead of using breadcrumbs. The seasonings for the meatloaf are the same as what is used for homemade Italian sausages, so this really tastes like an Italian meatloaf! And the sauce is made extra tasty by adding the loaf pan juices and cooking the meatloaf IN the sauce for part of the time.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 1h15m
Number Of Ingredients 20
Steps:
- Preheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).
- Heat oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total). Remove and set aside.
- Place bread in a large bowl. Grate onion into the bowl, using a normal box cutter (Note 3). Add cream, then use your hands to squidge the mixture together so the bread is completely soaked and starts to disintegrate.
- Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.
- Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.
- Take the meatloaf out of the oven. Carefully lift the meatloaf out of the loaf pan (using the paper overhang) onto a work surface. Then transfer the meatloaf into the skillet with the Sauce.
- Pour juices in the loaf pan into the skillet. Return to the oven for a further 30 to 40 minutes, or until cooked to your liking.
- Take it out of the oven and let it rest for 5 minutes before slicing. Serve the meatloaf with the Sauce, garnished with parmesan if desired.
- I like to serve this with mashed potatoes but it is also lovely with pasta.
Nutrition Facts : ServingSize 307 g, Calories 356 kcal, Carbohydrate 10.7 g, Protein 718 g, Fat 13.2 g, SaturatedFat 4 g, Cholesterol 167 mg, Sodium 645 mg, Fiber 1.1 g, Sugar 5.4 g
MEATLOAF
There's nothing more comforting than a gorgeous meatloaf made with top-quality meat, lightened up with festive flavours. It's a delicious, easy way to feed a big group of people. And when it comes out in a big tray it looks amazing, too.
Provided by Jamie Oliver
Categories Christmas Pork Minced beef Beef Bread Winter warmers
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes.
- Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.
- Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
- Leave the veg to cool completely, then tear in the mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf.
- Make a space in the middle of the fennel tray and sit the meatloaf in the centre. Criss-cross the smoky bacon over the meatloaf, drizzle with a little oil, then cover the tray with tin foil.
- Roast for 30 minutes, then remove from the oven and discard the foil.
- Mix the chicken stock, jam and tomato purée together in a jug until smooth, then pour into the tray. Toss the reserved herbs with a little oil and scatter into the tray, then return to the oven for a final 45 minutes, or until cooked through.
- If the juices need thickening at this stage, simply put the tray on the hob to reduce for a few minutes, until they're the consistency of your liking, skimming away any fat from the surface, if needed.
- Serve the meatloaf, sweet fennel and juices with mash and seasonal greens.
Nutrition Facts : Calories 448 calories, Fat 22.1 g fat, SaturatedFat 8 g saturated fat, Protein 44.1 g protein, Carbohydrate 18.4 g carbohydrate, Sugar 9.1 g sugar, Sodium 1.8 g salt, Fiber 1.8 g fibre
FENNEL MEATLOAF
Make and share this Fennel Meatloaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix together the eggs, ketchup, Worcestershire sauce, and fennel.
- Stir in breadcrumbs; let stand for 10 minutes.
- Add in ground beef and the rest of the ingredients.
- Mix well to combine.
- Transfer mixture to a 8 1/2 x 4 1/2 loafpan.
- Bake in a 350° oven for 1 hour and 10 minutes or until done.
- Remove meatloaf from pan and let stand 5 minutes before slicing.
Nutrition Facts : Calories 303.3, Fat 18.9, SaturatedFat 7.2, Cholesterol 147.6, Sodium 648.5, Carbohydrate 8.2, Fiber 0.8, Sugar 4, Protein 24
PAUL'S ITALIAN-STYLE MEATLOAF
A twist on the old standard meatloaf. This is from someone who used to run an old BBS that had a cooking "echo". I use 1/2 ground beef, and 1/2 ground turkey. Use a commercial canned marinara or make your own.
Provided by Outta Here
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 350°F.
- Put a cookie sheet in oven while preheating.
- In a large bowl, mix together the beef, breadcrumbs, milk, egg and spices.
- Heat the oil in a skillet. Add the onion and garlic. Cook until just soft.
- Mix into the meat mixture.
- Put into a loaf pan. Place loaf pan on preheated cookie sheet and bake for 1 hour or until firm in the middle.
- Cool slightly and slice.
- Heat marinara sauce, and top slices of meatloaf with it.
Nutrition Facts : Calories 479.4, Fat 25.9, SaturatedFat 9.2, Cholesterol 130.6, Sodium 899.3, Carbohydrate 31.5, Fiber 4.5, Sugar 13, Protein 28.4
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