Italian meatloaf. From an online Italian Grandmother
I've not cooked this but sounds dang good.
Ingredients
1 lb. ground beef
1/2 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 C. chopped bell pepper
1 tsp. olive oil
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 egg, beaten
3/4 C. Italian bread crumbs
2 slices white bread, crumbled
1 T. milk
8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
1/4 C. parmesan cheese
1 C. marinara sauce, plus 1/2 -3/4 C. more for topping
Instructions
In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat.
In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping.
Now, dive in there with the best tools God gave you, your hands and combine everything really good. Once it has all come together, place and mold the mixture in a baking dish of your choice. I used my oval Portuguese stoneware for ours.
Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around.
Smoke low and slow or hot and fast to proper safe internal temp for meats. Original recipe called for cooking in oven.
Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf
I've not cooked this but sounds dang good.
Ingredients
1 lb. ground beef
1/2 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 C. chopped bell pepper
1 tsp. olive oil
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 egg, beaten
3/4 C. Italian bread crumbs
2 slices white bread, crumbled
1 T. milk
8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
1/4 C. parmesan cheese
1 C. marinara sauce, plus 1/2 -3/4 C. more for topping
Instructions
In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat.
In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping.
Now, dive in there with the best tools God gave you, your hands and combine everything really good. Once it has all come together, place and mold the mixture in a baking dish of your choice. I used my oval Portuguese stoneware for ours.
Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around.
Smoke low and slow or hot and fast to proper safe internal temp for meats. Original recipe called for cooking in oven.
Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf
