Italian Meatloaf - My Way Chef
This is not your mother's recipe! Enjoy Italian Style Meatloaf - Phil's way! Subscribe to my channel for new videos each Friday.
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ITALIAN MEATLOAF
Ingredients
1/4 lb saltines (1 sleeve...approx 40 crackers)
3/4 cup whole milk
2 large eggs, beaten
1 tsp Worcestershire sauce
1 tsp Italian seasonings
1 tsp garlic powder
1 tsp onion powder
1 /2 tsp table salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 lb (85) percent lean ground beef
1 lb sweet Italian sausage, skin removed
1 cup Marinara Sauce - Phil's marinara sauce @ 00:48
OR recommend Rau's Marinara Sauce or Trader Joe's Marinara Sauce
grated pecorino cheese to taste
1/2 cup whole milk mozzarella shredded
Directions
Empty sleeve of saltine crackers into a food processor. Run processor until saltines are finely grated. Combine milk, Worcestershire sauce and eggs in a liquid measuring cup. Add the dry herbs into the food processor. Withe the processor running, add the egg mixture through the tube. Process until the mixture becomes a solid cream.
Alternately, put crackers in a zip loc bag and crush with a rolling pin. Combine milk, Worcestershire sauce and eggs in a liquid measuring cup. Put saltines and egg mixture into large bowl and let sit until saltines are softened. Mix well. Add herb mixture and continue mixing until mixture becomes a solid cream
Preheat oven to 350 degrees
Add beef, sausages and cream mixture into the bowl of a stand mixer. OR use a hand mixer. Using the beater attachment mix until all is well combined. Transfer the meat mixture into a non stick 9 by 5-inch rectangular pan. RECOMMEND: Meatloaf pan with insert available at Sur La Table
The top of the meat mixture should be flat and should be 1½ - 1 3/4 inches high in the pan. Pour marinara sauce over meatloaf. Cover the pan with aluminum foil. Bake in oven until meat mixture registers 160 degrees, about 1 hour to 1¼ hours.
Remove pan from oven, uncover and distribute meatloaf evenly with mozzarella . Heat broiler. Broil meatloaf until cheese is melted, about 2 minutes. Let rest for 15 minutes. Cut Meatloaf into 1 inch thick slices and carefully remove into a serving dish
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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HOW TO MAKE THE BEST CLASSIC MEATLOAF
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Today, I am super excited the share this classic meatloaf recipe with you my friends . It’s so delicious and very easy to prepare ! I promise your family will love ❤️ it ! Love Celene
Classic Meatloaf Recipe
2 lbs 80% lean ground beef
2 eggs
1/2 onion ( diced)
1 cup plain panko bread crumbs
1tsp salt
1/2 tsp pepper
2 tsp Italian seasoning or (1 tsp basil and 1 tsp oregano if you don’t have Italian seasoning )
1/2 tsp crushed red pepper flakes
2 tbsp Worcestershire sauce
1/2 cup whole milk
Glaze for the top
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp Worcestershire sauce
Instructions:
Mix all the meatloaf ingredients in a large mixing bowl ! Do not over mix as it will produce a tuff meatloaf !
Place into a 9x13 glass baking dish greased with cooking spray and 1 tbsp olive oil !
Bake at 350 degrees for 45 minutes.
To prepare the glaze:
Mix the three ingredients together. Then spread on top of the meatloaf after it has cooked for 45 minutes! Turn the temperature up to 400 degrees and cook for an additional 15 to solidify the glaze ! Serve hot with mashed potato’s and sautéed broccoli! Enjoy ????
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#Recipe #meatloaf #easy
ITALIAN MEATLOAF Recipe
Not your ordinary meatloaf, our Italian style meatloaf recipe kicks it up a notch. It's one of our ultimate comfort foods. Super tasty and so easy to make.
2 pounds extra lean ground beef
1/2 cup seasoned bread crumbs
1/3 cup fresh parsley
1 medium chopped onion
3 minced garlic cloves
2 eggs
salt and pepper to taste
1/3 cup Parmigiano cheese
5-6 slices of prosciutto
1-2 cups tomato sauce
extra virgin olive oil
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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.