Tuesday, March 26, 2013
I made our all-time favorite Italian Meatloaf recipe for dinner last night (courtesy of the great Paula Deen) with mashed potatoes, asparagus and rolls. It is the only kind of meatloaf I make - it's that good! And it makes two loaves. Hope you enjoy this yummy meal as much as our family does!
You can also get the recipe on Paula Deen's website here.
- 1 Tbsp. vegetable oil
- 1 small onion, chopped (1/2 cup)
- 1/2 green bell pepper, chopped
- 1/2 cup chopped fresh mushrooms
- 2 cloves garlic, minced
- 1 lb. ground chuck
- 1 lb. ground mild sausage
- 1/2 cup Italian-style bread crumbs
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1 (8 oz.) can tomato sauce
- 2 Tbsp. grated Parmesan cheese
- 1 tsp. dried basil leaves
- 1/2 tsp. salt
In a small skillet, heat oil over medium heat. Add onion, bell pepper, mushrooms and garlic; cook for 5 to 7 minutes, or until tender. In a large bowl, combine ground chuck, sausage, bread crumbs, eggs, 1/2 cup cheese, and milk; mixing well. Add cooked vegetables, mixing well. Press mixture into two 9x5 loaf pans, or shape into loaves and place on a rack in a broiler pan. In a small bowl, combine tomato sauce and remaining ingredients. Spoon evenly over loaves. Bake at 350 degrees for 50 to 60 minutes, or until meat is no longer pink.
Yield: 2 loaves