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Meatloaf recipe?

j
Janie Nov 21, 2004 10:48 PM

Does anyone have a really great meatloaf recipe--I don't eat pork, or veal--so, I need one with beef, and should I use sirloin or chuck? I haven't made it in years, and felt like making one--thanks for the suggestions!

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  1. s
    Spencer RE: Janie Nov 22, 2004 01:51 AM

    Best meatloaf in the entire world:

    ITALIAN MEAT LOAF

    2 Large eggs, beaten
    ¾ cup seasoned bread crumbs
    1 ½ cups tomato juice(I used canned spaghetti sauce)
    2 tbls chopped fresh parsley
    ½ tsp. crushed dried mint
    ½ tsp dried oregano
    Salt to taste
    Louisiana Hot Sauce to taste (Use cayenne if this isn’t available)
    1 cup grated Parmesan cheese
    2 tsp. minced garlic
    2 lbs. Lean ground beef
    ½ lb finely chopped ham
    1 cup mozzarella
    ½ cup finely chopped pickled Italian peppers
    ½ cup chopped black olives
    ½ cup chopped green olives
    ½ cup chopped onions
    1 tsp garlic powder
    1 tsp salt
    ½ tsp ground cayenne pepper
    1 cup dry red wine
    2 tbsp. Olive oil

    Pre heat the oven to 350. In a large mixing bowl, combine and mix well the eggs, bread crumbs, ½ the tomato sauce, parsley, mint, oregano, salt, hot sauce, ½ of the Parmesan cheese, and the garlic. Then, using your hands, mix in the ground meat- add the chopped ham and mix again. Turn the meat onto a sheet of wax paper. Pat the meat down to about 1 inch thick and into a 9 by 13 inch rectangle. In a separate bowl, combine and mix the mozzarella, pickled peppers, olives, and onions. Spread this mixture on top of the meat, leaving a 1 inch margin all around. Carefully lift up the paper and roll the meat up like a jelly roll (Swiss roll). Then put the meat, seam side down, into a baking dish or pan. Mix the garlic powder, wine, salt, pepper, the remaining tomato sauce, and olive oil all together. Pout this onto and around the loaf. Sprinkle all remaining cheese on top. Bake for 1 to 1 ½ hours. Slice and serve with the tomato gravy over rice or pasta.

    1. f
      Funwithfood RE: Janie Nov 22, 2004 07:26 PM

      This is good and very moist.

      Link: http://www.epicurious.com/recipes/rec...

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