Italian style Meatloaf Recipe - Christmas Dinner Your Family Will Love!
This Italian-style Meatloaf Wrapped in bacon is a dish sure to please any food lover. The Italian-style Meatloaf is made with a mix of beef and pork, some vegetables, and a few secret ingredients keeping it juicy and super tasty. It is then wrapped in bacon and cooked until it is super juicy and crispy on the outside.
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This recipe is sure to become a family favorite for both meatloaf lovers and otherwise. Perfect for the festive season and to impress your guests!
Enjoy Italian style Meatloaf or polpettone Wrapped in bacon (Pancetta) with your friends and family today!
Ingredients For the meatloaf
▢ 1.5lbs - 700g ground beef (20% fat)
▢ 10.5oz - 300g ground pork (15% fat)
▢ Salt and pepper
▢ ½ cup milk
▢ 3 large slices crustless brown bread
▢ 1 medium grated carrot
▢ 4oz - 120g button mushrooms (approx.4 large)
▢ 2 shallots
▢ 2 large cloves garlic crushed
▢ 1 tsp dried oregano
▢ ½ tsp fresh or dried rosemary
▢ 3oz - 90g grated pecorino cheese (1 cup)
▢ ½ cup chopped parsley
▢ 2 whole eggs (large)
▢ 7oz -200g pancetta strips around 34 pieces
▢ 10oz - 290g Mozzarella cheese
For the sauce:
Fresh basil leaves
Marinara sauce
Steps
1. Remove the crust from the bread, tear up the crumb and soak in the milk, set aside.
2. In a mixing bowl, add the combined minced meats, salt and pepper, bread soaked in milk (milk squeezed out). Add grated carrot, grated mushrooms, finely chopped shallots, minced garlic, dried oregano, finely chopped rosemary, grated pecorino cheese, chopped parsley and two whole eggs. Mix well using your hands.
3. Lay one or two overlapping large sheets of plastic cling wrap on a clean work surface. Place two overlapping rows of pancetta width wise on top. Make sure the second row of pancetta overlaps the first ones. Repeat step until completed.
4. Place the meatloaf mixture in the center and on top of the pancetta. Gently flatten it into a rectangular shape. Place the cut mozzarella cheese batons along the centreline of the meat. Fold back the meat over the cheese into a large log containing the cheese in the middle. Make sure there are no gaps.
5. Pick up one side of the cling film and wrap the pancetta all around the meatloaf. Repeat with other side and roll it firmly and twist the ends. Wrap again in kitchen foil for a firmer roll. Place in fridge for at least 2 to 3 hours. Ideally overnight.Remove the meatloaf and place on your workbench. Using kitchen twine, tie the meatloaf firmly.
6. Bake in pre heated oven for 60-80 min at 350°F – 180°Cuntil cooked through and crispy on the outside. (In my convection oven 60 minutes was more than ample)
7. Once cooked, remove the meatloaf from the oven and let it rest for 20-30 minutes. Cut away cooking twine and slice into portions.
8. Serve with Marinara tomato sauce, mixed with freshly torn basil leaves. Garnish with fresh rosemary.
Enjoy Italian style Meatloaf or polpettone Wrapped in bacon (Pancetta) with your friends and family today!
I like it with buttery roasted potatoes and green vegetables like green beans or asparagus. But you could also serve it with a salad.
#Dinner #meatloafrecipe #meatloaf
MINI MEATLOAF RECIPE | Small Batch Meat Loaf Recipe
This mini meatloaf is topped with a delicious ketchup glaze and is full of amazing flavor. The perfect size for two people and a quick and easy dinner solution.
Find the Printable Recipe here:
Find the full size recipe version here:
Meatloaf:
1 lb. hamburger 90/10 blend
1/2 Tbsp minced onion dried
2 tsp garlic minced
1/2 tsp salt
1/4 tsp pepper
1 egg or 1 Tbsp mayo
1/4 cup breadcrumbs
1/2 tsp Italian seasoning
1 Tbsp steak sauce
1 Tbsp ketchup
1 Tbsp Worcestershire Sauce
Ketchup Glaze:
1/4 cup ketchup
1 Tbsp brown sugar
1/2 Tbsp balsamic vinegar
Directions:
In a bowl, combine meat, minced onion, garlic, Italian seasoning, salt, pepper and egg or 1 Tbsp of mayo and mix to combine.
Add in breadcrumbs along with other seasonings including steak sauce, ketchup and Worcestershire sauce.
Form meatloaf into two small loaves and place in baking dish.
Bake meatloaf at 350 degrees F. for 25 minutes.
While the meatloaf is baking combine ketchup, brown sugar and balsamic vinegar to make the glaze.
Then increase the oven temperature to 400 degrees F, remove the meatloaf form the oven and spoon the glaze mixture over the tops and sides of the meatloaf. Return to oven for an additional 5-10 minutes to allow glaze to set up. The meatloaf should reach an internal temperature of 160 degrees F.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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Lipton Onion Soup Mix Meatloaf/ How To Make Meatloaf
Lipton Onion Soup Mix Meatloaf/ How To Make Meatloaf
SLOW COOKER MEATLOAF
In this video I show you how to make a delicious moist meatloaf in your slow cooker. Many avoid meatloaf because sometimes it ends up dry and tough. With just a few simple tips, your next meatloaf will come out moist and tender. This slow cooker recipe is especially nice when you have a busy schedule. Just throw all the ingredients in the slow cooker and walk away.
Shopping List:
1 1/2 lbs. Ground chuck 80/20
1 small sweet onion, diced
1/2 green bell pepper, diced
1 piece white bread
1 tbsp. milk
1 egg, beaten
1/2 cup seasoned Italian bread crumbs
1 tbsp. each of garlic and onion powder
1 tbsp. Italian seasonings
1 pkg. Lipton onion soup mix
1 tbsp. Worcestershire
1 tsp. black pepper
1 tbsp. kosher salt
3 strips of raw bacon
Topping:
1 cup ketchup
2-3 tbsps. brown sugar
1 tbsp. yellow mustard
Directions:
Sauté the onion and green pepper with a sprinkle of salt in 2 tbsp oil over medium heat for about 5-7 minutes until soft. Set aside to cool.
Add the ground beef and egg to a bowl and add the seasonings. Using your hand mix gently to combine. Do not over work it or it will be tough to eat.
Form into a loaf shape and place in the fridge for 30 minutes.
Take out of the fridge and place in the slow cooker and top with the topping mixture with a sprinkle of parmesan cheese and parsley. Cover with strips of bacon to help keep the top moist and flavorful.
Cook on low 6-8 hours
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Theresa's Italian Meatloaf - Chef Remy Cooks!
Chef Remy shows how to make meatloaf using a recipe from friend Theresa. It is a basic and easy recipe to make which actually works well each time. In fact, Chef Remy says sometimes it's best when few ingredients are used. Three and a half pounds of meat are kneaded together with bread, garlic, parsley, eggs, cheese, salt, and pepper to make two loaves. One loaf is frozen for baking later. It makes sense to do it this way as long as you are doing the work of mixing and kneading.
INGREDIENTS:
2 ½ lbs. lean ground chuck
1 lb ground pork
12 slices bread
1 cup grated parmesan
1 cup chopped parsley
2 Tbsp. dried parsley
6 cloves minced garlic
3 eggs
1 Tbsp. salt
½ tsp ground black pepper
METHOD: Cut top crust off 12 slices of bread. Tear bread into small pieces in large bowl. Soak bread pieces in 1 cup water. Squeeze out excess water. Combine bread with ground meat. Add garlic, parsley, cheese, salt, pepper, and eggs. Knead. Avoid kneading more than five minutes as this makes meatloaf tough. If too soggy, add dried breading. At this time, meat should have a very good smell due to the combination of cheese, parsley, and garlic. Divide into two loaves. Wrap one loaf with aluminum foil for freezing. Put the other loaf into a baking pan with a small amount of ketchup on top. Put into a preheated 350 degree oven for one hour or for an internal temperature of 155 degrees. Serve sliced with ketchup topping.
BEST MEATLOAF Recipe | Top Secret Ingredients Included!
I'm not bragging but my meatloaf recipe could just be the best meatloaf recipe going!
INGREDIENTS
• ½ medium onion, coarsely chopped
• ½ red bell pepper, coarsely chopped
• ½ green bell pepper, coarsely chopped
• 4-5 garlic cloves, crushed
• 1 tbsp olive oil
• 2 tbsp ketchup
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tbsp beef bouillon paste
• ½ tsp salt
• ½ tsp fresh ground black pepper
• 2 lb ground beef
• 1 lb ground pork
• 2 cups seasoned panko breadcrumbs
• 2 eggs
• ¼ - ½ cup fresh parsley, finely chopped
• 2 tbsp Chef Ange Base Seasoning
• ½ tsp smoked paprika
• ½ tsp Italian seasoning
Ketchup Glaze
• ½ cup ketchup
• 2 tsp low sodium soy sauce
• 2 tsp white wine vinegar
• 2 tbsp brown sugar
DIRECTIONS
1. Preheat oven to 375.
2. In a food processor, finely process coarsely chopped onions, bell peppers and crushed garlic cloves.
3. Sauté process vegetable mix in a pan over medium heat in 1 tbsp oil for 2-3 min or until vegetable soften and release moisture.
4. Add ketchup, Dijon mustard, Worcestershire sauce and beef bouillon paste and sauté for 1-2 minutes. Season with a pinch of salt and fresh ground black pepper. Set aside and let cool.
5. In a large mixing bowl, mix ground beef, ground pork, bread crumbs, eggs, fresh chopped parsley (reserve a pinch or two for garnish), 1 tbsp Chef Ange Base Seasoning smoked paprika, Italian seasoning, and cooled seasoned sautéed vegetable mix. Mix by hand until well mixed. Avoid over-mixing.
6. In a 12” loaf pan, cut a piece of parchment paper the width of the pan with the edges folding over the long side of the pan. Crease and fold paper on the top rim to keep in in place. In layers, pack in meatloaf mix. Be sure to not leave holes and gaps in the filling.
7. Place in preheat oven for 40-60 minutes.
8. While loaf is in oven, mix Ketchup Glaze ingredients and set aside.
9. Remove from oven and evenly brush on Ketchup glaze over top of loaf and place back in oven for another 10-25 min or until internal temp reaches 165F.
10. Let cool for 10 minutes before using the end of the parchment paper to lift the loaf from the pan. Let cool for another 5 minutes before slicing into 1 ½ inch thick pieces.
11. Garnish with fresh chopped parsley.
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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