How To make Italian Meat Loaves
2 Eggs
beaten
3/4 C Cracker or bread crumbs
1/2 C Milk
1/2 C + 2tb Parmesan :
grate,divide
1/4 C Onion chop fine
1 T Worcestershire sauce
1 T Garlic salt
1 T Italian seasoning :
divide
2 Lb Ground pork
1/4 C Ketchup
In a large bowl, combine eggs, crumbs, milk, 1/2 c cheese, onion, Worcestershire sauce, garlic salt and 1/2 ts Italian seasonings. Add pork and mix well. Shape into 10 individual loaves; place on a rack in a greased large shallow baking pan. Spread ketchup over loaves; sprinkle with remaining cheese and seasoning. Bake at 350~ for 45-55 minutes or until no pink remains. Source: Taste of Home.
How To make Italian Meat Loaves's Videos
Classic Family Meatloaf Recipe
We're going old school with this Classic Family Meatloaf. Gently mix ingredients, set the shape in a loaf pan, then invert onto a sheet tray and bake. A sweet and savory glaze adds the perfect flavor to this moist meatloaf.
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INGREDIENTS:
2 pounds Certified Angus Beef ® ground beef
2 eggs
2 cups panko breadcrumbs
1/2 cup grated onion
1 tablespoon minced garlic
1/2 cup whole milk
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 tablespoons plus 1/3 cup ketchup, divided
2 tablespoons brown sugar, divided
1 tablespoon plus 2 teaspoons mustard powder, divided
2 teaspoons Worcestershire Sauce
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How to Make Italian Meatloaf!
This meatloaf recipe is stuffed with Italian spices, cheese and topped with sauce. Italian Meatloaf is the ultimate comfort food and a delicious twist on your favorite traditional meatloaf recipe. It tastes just like your favorite meatball!
RECIPE HERE --
INGREDIENTS
1 1/2 lb ground beef
1 egg
3/4 c. crushed saltine crackers
1/2 c. chopped onion
2 cans tomato sauce 8 oz each
1 tsp salt
1/8 tsp ground black pepper
1/2 tsp dried oregano
2 c. shredded Mozzarella cheese
INSTRUCTIONS
Preheat oven to 350 degrees.
In a large mixing bowl combine all ingredients EXCEPT cheese and 1 can tomato sauce. Shape mixture into a 10” x 12” rectangle on a piece of wax paper. Sprinkle 1 1/34 c. cheese over the meat.
Roll up the meat, beginning on the long side of the rectangle and pulling back the wax paper as you go. Press ends to seal. Place on large baking sheet.
Bake for 1 hour. Drain off grease. Pour remaining tomato sauce over loaf and sprinkle with remaining cheese. Bake 15 more minutes or until cheese is melted.
NOTES
For the saltines, you can crush them in a food processor to make it really easy or place them in a bag and crush them with a rolling pin or kitchen mallet.
When I bake it, it usually takes an hour at 350. How long to bake a meatloaf really depends on your oven so be sure to check on it. The easiest way to know when it’s done, is to check the internal temperature with a meat thermometer. It should be 160 to 165°F in the center.
If you don’t have a thermometer you can cut into the center to check. It shouldn’t be pink once it’s cooked all the way through.
Let the meatloaf rest for five minutes or so before slicing it. This will allow the juices to redistribute.
The leftovers will keep for three to four days in the refrigerator.
How to make Italian Meatloaf - Recipe by Laura Vitale - Laura in the Kitchen Ep. 102
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Epic Italian Meat Loaf
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Italian Style Meatloaf Part 1
Meatloaf is a staple in most kitchens, and Chef Jeff from Smith's shows us how to give it an Italian twist.