|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This meatloaf takes on Italian flavor with the addition of Parmesan cheese and an Italian herb blend. Serve this flavorful meatloaf with mashed potatoes and corn or green beans for a fabulous everyday meal.
The meatloaf is made with a combination of lean ground beef and ground pork. Feel free to use all ground beef in the meatloaf, or use 1 1/2 pounds of ground beef and 1/2 pound of ground pork. The pork adds extra flavor and moisture to the loaf. Bulk Italian sausage may be substituted for the ground pork.
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon marjoram
1 dash dried rubbed sage
1 pound lean ground beef
1 pound ground pork
1 (8-ounce) can tomato sauce, divided
3/4 cup seasoned fine breadcrumbs
1/2 cup grated Parmesan cheese, plus 2 to 4 tablespoons for topping
2 large eggs, beaten
2 cloves garlic, finely minced
2 tablespoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Gather the ingredients.
Heat oven to 350 F.
Combine 1/2 teaspoon each dried leaf basil, oregano, and marjoram, and a dash of dried rubbed sage for the Italian seasoning.
Combine the ground meats, about half of the tomato sauce, the bread crumbs, 1/2 cup of Parmesan cheese, eggs, garlic, onion, salt, black pepper, and Italian seasoning. Stir or mix until blended.
Pack into a lightly oiled loaf pan.
Bake for 1 hour and 10 minutes.
Carefully pour off the excess accumulated fat, and spread the remaining tomato sauce over the loaf; sprinkle with a few tablespoons of grated Parmesan cheese.
Continue baking for 10 to 15 minutes longer.
Turn out of the pan, slice, and serve.
- To keep the meatloaf from baking in the drippings, use a meatloaf pan with a rack insert.
- Don't overmix the meatloaf mixture. Use your hands or put all of the ingredients in a large food storage bag to mix.
- Replace the ground pork with mild Italian sausage without casings or use partly ground veal in the loaf.
- Use 1/3 cup of finely chopped onion instead of dried minced onion.
- Overlap 3 or 4 mozzarella cheese slices over the final topping of tomato sauce, and then bake the meatloaf for 10 to 15 minutes longer.
- Use soft breadcrumbs instead of fine breadcrumbs for a moister meatloaf.
- Substitute some grated carrot or potato for part of the ground meat. It's a good way to hide vegetables from the kids, and the loaf will be slightly lower in calories.