Use both ground beef and ground pork for a tasty meatloaf flavored with sweet onion, garlic, sweet bell peppers, herbs, and Parmesan cheese. I like to use tomato paste rather than ketchup as a topper, because it has more intense tomato flavor and is sweeter yet contains no added sugar. Those following a low-carb regiment may omit the breadcrumbs and tomato paste for a workable recipe.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
Yield: 6 to 8 servings
Ingredients:
- 1 pound ground chuck beef
- 1 pound ground pork
- 3 large eggs, lightly beaten
- 1/2 cup Italian breadcrumbs
- 1/2 cup minced sweet onion
- 1/3 cup grated Parmesan cheese
- 1/4 cup chopped green bell pepper (sweet capsicum)
- 3 large garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1 Tablespoon chopped fresh oregano or 1 teaspoon dried
- 1 Tablespoon chopped fresh basil or 1 teaspoon dried
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 ounces (about 1/4 cup) tomato paste (half of a 3-ounce can - freeze remainder for other uses)
Preparation:
Preheat oven to 375 F.
Place ground beef and pork in a large bowl. Top with eggs, breadcrumbs, sweet onions, Parmesan cheese, bell peppers, garlic, parsley, oregano, basil, salt, and pepper. Use a large carving fork to mix the meatloaf, folding the ingredients and pulling the fork tines through the mixture as you turn the bowl. Do not overmix or meatloaf will become tough.
Scrape the mixture into a loaf pan and smooth the top, but do not pack it tightly. Spread the tomato paste (may substitute ketchup) to cover the top of the meatloaf. Place the loaf pan on a baking tray to catch any drips that may bubble over. Bake for 1 hour and 15 minutes. Let meatloaf rest for 15 minutes before cutting to serve.
Yield: 6 to 8 servings
Italian Meat Loaf Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Place ground beef and pork in a large bowl. Top with eggs, breadcrumbs, sweet onions, Parmesan cheese, bell peppers, garlic, parsley, oregano, basil, salt, and pepper. Use a large carving fork to mix the meatloaf, folding the ingredients and pulling the fork tines through the mixture as you turn the bowl. Do not overmix or meatloaf will become tough.
Scrape the mixture into a loaf pan and smooth the top, but do not pack it tightly. Spread the tomato paste (may substitute ketchup) to cover the top of the meatloaf. Place the loaf pan on a baking tray to catch any drips that may bubble over. Bake for 1 hour and 15 minutes. Let meatloaf rest for 15 minutes before cutting to serve.
Yield: 6 to 8 servings
Italian Meat Loaf Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
