ITALIAN MEATLOAF
My husband doesn't even like meat loaf, but he'll always eat this one! He likes this dish because it offers a wide variety of flavors.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In large bowl, combine the crumbs, egg, onion, salt and oregano; crumble the meat over the top. Mix gently. Stir in 3/4 cup tomato sauce; set aside. Cut two pieces of waxed paper 15-in. long. Place meat mixture in center of one rectangle; cover with second rectangle. , With a rolling pin, press meat into a 13x9-in. rectangle. Remove top sheet of waxed paper. Sprinkle meat with cheese and mushrooms; top with remaining tomato sauce. Roll up meat, jelly-roll style, starting at narrow end; use waxed paper to help. Place meat seam side down; seal ends securely. Place in a greased 9x5-in. loaf pan. , Bake at 375° for 30 minutes. Drain; bake 30 minutes longer.
Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 498mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein.
ITALIAN MEATLOAF
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
- Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
- Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
- Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
STUFFED ITALIAN MEATLOAF
A personal favorite of mine. I never liked a meatloaf much. so I decided to come up with my own recipe. I hope your family enjoys it as much as mine does.
Provided by Lori Davis
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Thoroughly mix beef, pasta sauce, bread crumbs, onion, ketchup, egg, garlic, oregano, salt, and ground black pepper together using your hands in a large bowl.
- Spread 1/2 the meat mixture into the bottom of a loaf pan. Spread mozzarella cheese over the center of the meat. Spread remaining meat mixture over the cheese, pressing edges of meat together on the sides to seal in the cheese.
- Bake in the preheated oven until meat is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 465.9 calories, Carbohydrate 17.3 g, Cholesterol 155.4 mg, Fat 25.5 g, Fiber 1.8 g, Protein 39.9 g, SaturatedFat 10.8 g, Sodium 931.9 mg, Sugar 7.2 g
MEATLOAF ROLL
A wonderfully tasty recipe with an Italian slant. This meatloaf is even better a day or two after it's cooked. Great for sandwiches, too. Serve with mashed potatoes, steamed veggies, and gravy!
Provided by tarata
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 8
Number Of Ingredients 22
Steps:
- To make tomato sauce, heat olive oil in a saucepan over medium-low heat; cook and stir the onion, green pepper, and celery in the hot oil until the onion is soft, about 5 minutes. Pour the undrained whole tomatoes, tomato sauce, 1 1/2 teaspoons Italian seasoning, sugar, oregano, 3/4 teaspoon garlic powder, Worcestershire sauce, and water into a blender and blend until smooth. Pour the tomato mixture into the saucepan and simmer over low heat for 1 1/2 hours, stirring occasionally. Stir in 1/4 cup parsley. Set aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- In a bowl, mix together the ground beef, bread crumbs, 1 teaspoon garlic powder, Creole seasoning, cayenne pepper, and salt until the mixture is thoroughly combined; spread into the bottom of the prepared baking dish.
- Scatter the mozzarella cheese over the meat; spread 1/4 cup of the sauce over the cheese. Sprinkle the sauce with 1/4 cup chopped parsley and 2 teaspoons of Italian seasoning. Pick up one end of the meat layer (short side), and gently roll the meat around the filling. Reposition the meat roll in the center of the dish, and pour the remaining tomato sauce over the roll.
- Bake in the preheated oven until the roll is no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 290.9 calories, Carbohydrate 13.7 g, Cholesterol 64.6 mg, Fat 16.9 g, Fiber 2.4 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 715.9 mg, Sugar 4.8 g
ITALIAN ROLLED MEATLOAF
You can make this using all beef or half beef and half ground pork in place of the sausage meat, I have to say that the using the sausage meat with the ground beef is better! You can really add in any spices that you like, I prefer it with oregano, use seasoning salt for this or regular white salt
Provided by Kittencalrecipezazz
Categories Pork
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 375 degrees.
- Grease a 13 x 9-inch baking pan.
- Mix the first 12 ingredients together.
- On a large sheet of doubled waxed paper, pat the mixture into a 13x10-inch rectangle.
- Arrange the ham slices on top of the beef mixture, leaving about 1-inch space around the edges.
- Sprinkle the mushrooms over the ham.
- Sprinkle the mozza cheese over the mushrooms, then sprinkle the Parmesan cheese over the mozza cheese.
- Starting at the smaller side, roll the meat up jelly roll style (using the wax paper to lift up the beef mixture).
- Lightly press together edges the best that you can (they don't have to be closed completely).
- Place seam-side down in a 13 x 9-inch baking pan.
- Brush with remaining 1/2 cup (or more of pizza sauce).
- Bake for 1-1/2 hours (THE LAST 10 MINUTES OF BAKING, sprinkle with about 1-1/2 cups grated mozzarella cheese).
Nutrition Facts : Calories 648.3, Fat 44.8, SaturatedFat 18.4, Cholesterol 201, Sodium 1482, Carbohydrate 10.4, Fiber 1.8, Sugar 2.8, Protein 48.8
ITALIAN MEATLOAF ROLL-UP
Adapted from a recipe from Rachael Ray's 30 Minute Meals. Original recipe calls for raisins and pine nuts - not my thing. I have prepared it with ground beef and pork only, no veal. Easy to prepare on a weeknight!!
Provided by KJK 5
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- Mix meat and remaining meatloaf ingredients.
- Flatten meat mixture out on a wax paper lined cookie sheet in a thin layer 1/2" thick x 12" long x 6 to 8" wide.
- Cover meat with a layer each of arugula (or spinach), prosciutto and cheese.
- Use the wax paper to help roll up the meat into a large log working across the 6 or 8" side, resulting in a 12" log.
- Seal ends, place seam side down on a cookie sheet (I line with foil). Drizzle lightly with extra virgin olive oil.
- Roast meat roll for approximately 40 minutes.
Nutrition Facts : Calories 228.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 82, Sodium 651.9, Carbohydrate 12.3, Fiber 0.9, Sugar 1.5, Protein 14.7
ROLLED ITALIAN MEATLOAF
Not much harder to make than plain meatloaf, this dressed-up version is nice enough for company.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, mix ground beef, sausage, egg, 1/2 cup of the pizza sauce, the bread crumbs and pepper.
- On foil, pat mixture to12x8-inch rectangle. Sprinkle evenly with cheese; gently press into meat. Top with spinach. Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends. Place seam side down in ungreased 12x8-inch (2 quart) glass baking dish.
- Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes longer or until thermometer inserted in meatloaf reads 160°F. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 330, Carbohydrate 6 g, Cholesterol 120 mg, Fiber 0 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 3 g, TransFat 1/2 g
ROLLED MEATLOAF
Different twist to meat loaf. This is a rolled, stuffed version. Cook time includes making the homemade sauce.
Provided by Kikimony
Categories Meat
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Mix all the SAUCE ingredients, except parsley in a saucepan; cook over low until tender (1 1/2 hours); add salt and pepper to taste; remove from heat and mix in the parsley.
- Mix well the meatloaf ingredients; spread out and flatten in a 9x12 baking dish; spread the cheese mixture over the meat.
- Starting with one end, lift the meat and roll to the other end.
- Set in the middle of pan, seam side down and pour tomato sauce over meat.
- Bake at 350 for 1 hour.
Nutrition Facts : Calories 415, Fat 23.9, SaturatedFat 10.4, Cholesterol 99.2, Sodium 1189.8, Carbohydrate 20.5, Fiber 3.5, Sugar 10.1, Protein 30.1
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