My Mother's Italian-American Meatloaf
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Ground Beef450 g
Ground Pork450 g
Ground Veal1 cup
Milk2 tbsps
Garlic (minced)2
Eggs2 tbsps
Oregano (dried)2 tbsps
Tomato Paste1 medium
Carrot (diced)1 stalk
Celery (diced)Directions:
1
Preheat the oven to 350°F
2
Put the beef, veal, and pork into a bowl and kneed them together
3
Pour the milk into a bowl and soak the bread in it, squeezing it into a paste
4
Add the soaked bread to the bowl with the meat and work them together as though you were kneading dough
5
Add the cheese, garlic, onion, eggs, oregano, and parsley
6
Season with salt and pepper and knead again until well incorporated
7
Oil a large roasting pan with the olive oil
8
Form the meat mixture into a large loaf in the center of a roasting pan
9
Stir in the plum tomatoes, tomato paste, and 1 cup water together in a bowl and pour the mixture evenly over the meatloaf
10
Scatter the carrots and celery in the pan around the loaf
11
Put the pan in the oven and bake until a skewer inserted in the center of the loaf comes out warm, about 1 1/2 hours
12
If the loaf begins to look dry while cooking, tent it with aluminum foil
13
Remove the pan from the oven and let it cool slightly
14
Slice the meatloaf into servings, put 1 serving on each plate and spoon pan gravy and vegetables over and around the meatloaf
15
Preheat the oven to 350°F
16
Put the beef, veal, and pork into a bowl and kneed them together
17
Pour the milk into a bowl and soak the bread in it, squeezing it into a paste
18
Add the soaked bread to the bowl with the meat and work them together as though you were kneading dough
19
Add the cheese, garlic, onion, eggs, oregano, and parsley
20
Season with salt and pepper and knead again until well incorporated
21
Oil a large roasting pan with the olive oil
22
Form the meat mixture into a large loaf in the center of a roasting pan
23
Stir in the plum tomatoes, tomato paste, and 1 cup water together in a bowl and pour the mixture evenly over the meatloaf
24
Scatter the carrots and celery in the pan around the loaf
25
Put the pan in the oven and bake until a skewer inserted in the center of the loaf comes out warm, about 1 1/2 hours
26
If the loaf begins to look dry while cooking, tent it with aluminum foil
27
Remove the pan from the oven and let it cool slightly
28
Slice the meatloaf into servings, put 1 serving on each plate and spoon pan gravy and vegetables over and around the meatloaf
29
Your Nightly Specials You can make the loaf with beef and veal only, or with just beef
30
Lay some raw bacon strips over the loaf before baking
31
(This was one way my mother made her meatloaf extra special
32
) Add some sautéed mushrooms to the pan during the last 20 minutes of cooking
33
You can make the loaf with beef and veal only, or with just beef
34
Lay some raw bacon strips over the loaf before baking
35
(This was one way my mother made her meatloaf extra special
36
) Add some sautéed mushrooms to the pan during the last 20 minutes of cooking