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Ingredients
1 lb ground beef
1/2 lb ground mild Italian sausage
1 small onion, finely chopped
1/2 cup chopped bell pepper (I used orange; it was all I had in the freezer)
1 tbsp. olive oil
1 tbsp. Worcestershire sauce
1 garlic clove, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 beaten egg
3/4 c. Italian breadcrumbs
2 slices white bread, crumbled
1 tbsp. milk
8 oz. shredded mozzarella cheese, reserving 3/4 c. for topping
1/4 cup Parmesan cheese
1 cup marinara sauce, plus 1/2 to 3/4 cup more for topping
Instructions:
How to Make It
In a small skillet, heat olive oil over medium-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 bell peppers, along with all the other ingredients, reserving 3/4 cup of the mozzarella cheese for topping. Now dive in with the best tools God has given you, your hands, and combine everything really well. Once everything is assembled, arrange and mold the mixture into a baking dish of your choice. I used my oval Portuguese stoneware for ours. Pour 1/2 to 3/4 C. of marinara sauce on top and spread it around. Place in a 400 degree oven for 50 minutes. Remove from the oven, top with the remaining cheese, and sprinkle some dried basil on top. Return to the oven for another 10 minutes. Make sure the meat isn't pink before serving; baking time will vary depending on the thickness of your bread. Mine was about 2" thick.Meatloaf can evoke some pretty strong feelings. Hate or love? I'm of the latter.
I'm constantly dreaming up new versions; sometimes they work, sometimes they don't.
Sometimes, when they don't work, I make them again and again, trying to get them right. And sometimes, they still don't.
Luckily, this one does! Moist, juicy, and so tender it melts in your mouth. It might be my new all-time favorite.
Full of flavor, starting with sautéed aromatic vegetables including onion, garlic, fire-roasted red peppers, and fresh tomatoes, followed by tomato sauce, mozzarella, Parmesan, and Italian-seasoned breadcrumbs. All these flavors are tied together by an Italian seasoning blend including basil, rosemary, oregano, and thyme.
I see a lot of meatloaf recipes calling for the meat to be cooked in loaf pans. I can't help but wonder whose genius it was to come up with this idea?
First problem: where does all the fat go? Back in the meatloaf to make it soggy and greasy?! No thanks.
Second problem: it doesn't brown the outside. For me, the best part of eating meatloaf is that crispy, golden exterior. I covet the final pieces!
No wonder there are so many meatloaf haters in the world.
Instructions:
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