Imola Meteo 3b Recipes

ITALIAN STYLE MEATLOAF WITH MARINARA

Steps:

• Preheat oven to 350° and line a baking sheet with parchment paper or foil.
• Place the slice of bread in a small bowl and pour milk over the top of it. Set aside.
• In a large bowl, combine the remaining ingredients. Add in milk soaked bread and mix together with hands until ingredients are incorporated. Do not over mix.
• Turn mixture out onto prepared baking sheet and shape into loaf.
• Bake meatloaf in preheated oven for about 20 minutes. Top with italian gravy and continue to bake for an additional 10-15 minutes, or until the internal temperature reaches 155°.
• Remove meatloaf from the oven and let rest for 5-10 minutes before slicing.

ITALIAN MEATLOAF

Steps:

• Preheat the oven to 400°
• In a large bowl, with clean hands, lightly mix together the 2 lbs ground beef, 2 minced garlic cloves, .7 oz packet of Italian Dressing Mix, 1 cup panko bread crumbs, 1/3 cup milk, 2 lightly beaten eggs, 1/2 cup parmesan cheese. Do not overmix the meatloaf mixture or it will have a tough texture.
• In a 9x13 glass casserole pan pour about 1/2 cup marinara sauce onto the bottom of the pan. Dump the Italian meatloaf mixture out into the pan and shape into a meatloaf, about 2 1/2 inch tall, 6 inches wide and about 11 inches long (roughly)
• Pour the rest of the jarred marinara over the meatloaf. Cover the pan with foil and bake for 1 hour 15 minutes.
• Remove the foil and sprinkle with mozzarella cheese, bake uncovered for another 10 minutes. The center of the meatloaf should read 165 degrees with an instant thermometer.
• Let cool for about 5 minutes and then slice and serve!

SLOW-COOKER ITALIAN MEATBALLS

Steps:

• For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
• For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.