Tuesday, October 4, 2016

Italian Meatloaf

Think of this as a giant meatball!  But instead of pairing it with pasta, I can't think of anything that goes better with this than good old mashed potatoes.  In fact, that is what I made for dinner last night.
The sauce that goes on top, I use for lots of different things.  It's my go to sauce for pizza and the one I use when making eggplant parmesan.
And the nice thing about it is the ease and speed with which it's made.  Simple, fast and delicious!

Italian Meatloaf

8 oz ground beef (chuck)
8 oz ground veal
8 oz ground pork
1 small onion, finely chopped
3 tablespoons garlic, finely chopped
Handful of parsley, chopped
2 large eggs, beaten
1/4 cup ketchup
2/3 cup plain unflavored breadcrumbs
1 cup grated pecorino romano
Salt and pepper to taste
My basic tomato sauce (recipe below)
Grated provolone

Preheat oven to 350° F
Mix all the ingredients (except tomato sauce and provolone cheese) together. (This is one case in which I believe it best to roll up your sleeves and dive in!  With impeccably clean hands of course!)
Shape into a loaf and place in a baking dish.
Pour some of the tomato sauce over the meat loaf followed by the grated provolone cheese.
Bake for 50 minutes to one hour or until a thermometer reads 155°F in the center of the meatloaf.
Remove from oven and let rest for 15 minutes.

Tomato Sauce

2 cups passata (tomato puree)
2 tablespoons extra virgin olive oil
3 cloves garlic, chopped
1 teaspoon sugar
6 or 7 basil leaves, chopped
Salt and pepper to taste

Saute garlic in olive oil very briefly.  Add tomato puree, and sugar and let simmer for about 10 minutes or until a little thicker.  Remove from heat and stir in basil and salt and pepper.