Tuscan Meatloaf Recipes

ITALIAN STYLE MEATLOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
• Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

TUSCAN MEATLOAF

Steps:

• Preheat oven to 375°F/190°C.
• In a large bowl combine all the ingredients for the meatloaf. Mix well.
• Spray a 12x4x4 inch loaf pan with non-stick cooking spray.
• Transfer meat mixture to the greased loaf pan, pressing the meat firmly into the pan.
• Brush top of meatloaf with olive oil.
• Place pan onto a baking tray to catch any drippings. Bake in the center rack of oven, uncovered, for 60 to 80 minutes, until internal temperature is 160°F.
• Remove from oven. Carefully drain excess fat and moisture from around the meatloaf.
• Allow meatloaf to rest in pan for 5 minutes to set.
• In the meantime, bring tomato sauce to a simmer over medium heat. Reduce heat to low and keep warm.
• Transfer meatloaf onto a serving platter. Cut into 1 inch thick slices. Serve with warmed tomato sauce.

ITALIAN MEATLOAF

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.

TUSCAN MEATLOAF | TRAEGER GRILLS

Steps:

• In a saucepan, cover 4 of the eggs with 1 inch of cold water and bring to a boil over medium-high heat for 6 minutes.
• Transfer to a bowl of ice water. Peel, then set aside.
• Meanwhile, in a frying pan, saute the onion and bell peppers in olive oil over medium heat until softened. Add the garlic and cook until fragrant, 1-2 minutes more, then let cool.
• In a large mixing bowl, beat the remaining two eggs. Add the milk, parmesan, breadcrumbs, herbs, and salt, and pepper.
• Add the ground beef, pork, and sausage, and half of the onion/pepper mixture. Gently combine with your hands, being careful not to overmix.
• With a rolling pin, roll the meat out into an 8 x 5-inch rectangle between sheets of wax paper. Distribute the remaining onion/pepper mixture lengthwise down the center of the meat.
• Lay 3 to 4 of the hard-boiled eggs end to end on top of the onion/pepper mixture. Bring the sides of the meat rectangle up over the eggs and vegetables and pinch all the seams closed. Put seam-side down on a rimmed baking sheet or in a loaf pan.
• When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
• Insert the probe diagonally into the center of the meatloaf, avoiding touching the pan. Place the pan directly on the grill grates. Close the lid and bake the meatloaf until the internal temperature reaches 165°F, 1 hour. If desired, pour the marinara sauce over the top of the meatloaf and bake for 10-15 minutes more, until the sauce has set.
• Remove the meatloaf from the grill and let cool slightly before slicing and serving. This is also excellent when served cold. Enjoy!

ITALIAN MEATLOAF

Steps:

• Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment. Mix 2 tbsp each of the breadcrumbs and Parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well - hands are the best for this job.
• Press the mixture into the loaf tin and sprinkle with the reserved crumb mix. Bake for 40-45 mins until the top is golden and crunchy. If the top does not colour in the oven, pop the tin under the grill and brown the top for 5 mins. Cool in the tin for 5 mins, then lift out using the parchment and put on a board. Slice and serve with potatoes and green beans.