Saturday, May 07, 2005

Italian-Style Meat Loaf

Italian-Style Meat Loaf (Adapted from CL)

1 cup of your favorite marinara sauce, divided
1/2 cup Italian-seasoned breadcrumbs
2 ounces fresh grated Parmesan cheese
1/2 cup finely chopped onion
1/3 cup chopped fresh parsley
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 1/2 pounds ground sirloin

Preheat oven to 350

In a large bowl bowl, whisk together 1/2 cup marinara sauce, breadcrumbs, Parmesan, onion, parsley, garlic powder, dried basil, oregano, salt, pepper and egg. Add ground beef and gently mix just until combined.

Line a 8" x 4" loaf pan with plastic wrap. Scoop the meatloaf into the pan and gently press down to even it out. Use the plastic wrap to help turn the loaf out onto a broiler pan coated with nonstick spray. You could also free-form the loaf; I just found this method easier. Brush the remaining 1/2 cup sauce over top of meat loaf.

Bake until a thermometer reads about 160 degrees, roughly 60 to 70 minutes. Remove from the oven and let sit for 10 minutes before slicing.

Makes about 6 servings.

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