This meatloaf takes on Italian flavor with the addition of Parmesan cheese and an Italian herb blend. Serve this flavorful meat loaf 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 pound lean ground beef
- 1 pound ground pork
- 1 can (8 ounces) tomato sauce (divided)
- 3/4 cup seasoned fine bread crumbs
- 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 or about 1/3 cup finely chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Italian herb seasoning blend
- Heat oven to 350°.
- 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 and 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.
*Quick Italian Herb Seasoning Blend - Combine 1/2 teaspoon each dried leaf basil, oregano, and marjoram, and a dash of dried rubbed sage.
Tips and Variations
- 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 part ground veal in the loaf.
- 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 bread crumbs instead of fine bread crumbs 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.
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|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||7 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||1 g|