Italian Meatloaf

Italian Meatloaf. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. This Italian meatloaf is basically one big giant meatball, or at least that's what I tell my kids so that they'll eat it. But, seriously, it is similar to meatballs, only it has a lot more flavor and is easier to make.

Serve it with buttered pasta and green salad for an easy dinner. Italian Meatloaf is a tender, flavorful meatloaf made from a combination of ground beef and Italian sausage. Cooked in a rich tomato sauce and covered with a thick layer of Fontina cheese. You can cook Italian Meatloaf using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Italian Meatloaf

1. It's of Meat.
2. You need 1 lb of Ground Italian Sausage.
3. Prepare 2 lb of Ground Beef, Chicken, Turkey, Bison....
4. Prepare of Panade?.
5. Prepare 1 each of Small Onion.
6. You need 3 each of Large Eggs.
7. Prepare 3/4 cup of Milk.
8. It's 1 cup of Italian Bread Crumbs.
9. It's 1 pinch of ea Salt & Pepper.
10. It's 2 tbsp of Dried Parsley.

Start with a simple meatloaf then pour on pasta sauce for quick Italian flavor. MORE+ LESS Add Italian flavor to a homestyle meat loaf recipe with tomato-basil pasta sauce, Italian breadcrumbs, Parmesan cheese and oregano. This Italian Meatloaf is essentially an excellent recipe for meatballs and marinara without any of the hands-on fuss. We started with an intensely flavorful meatball mix—ground beef, Italian sausage.

Italian Meatloaf step by step

1. Preheat oven to 350°..
2. Mix together meats. Set aside..
3. Mix eggs, milk , bread crumbs, and seasonings. Set aside for a couple minutes so bread crumbs can absorb moisture so it thickens up considerably. You'll know it's ready when you stir it & feel you need to add more milk; DON'T..
4. Add Panade to Meat Mixture. You'll most likely want to use your hands for this. When adding Panade, mix small amounts at a time, you may not need all of it. Always depends on meats your using & milk you're using, etc. Throw away any unused Panade..
5. When ready to shape loaves, divide mixture into however many loaves you would like. I always use cookie sheets & I hand shape my loaves. If you do this method, make sure your loaves are uniform throughout for better results..
6. Cover tightly with aluminum foil. Bake for 45 min. Check with meat thermometer, you want 160°. If not done, cover & continue baking..
7. When you're down to last 10 or 15 min baking, take foil off, & top with homemade or store bought marinara. You don't need very much. You don't want to overpower meats..
8. Take out of oven & let rest 10 min. Enjoy!.

Tear some crusty Italian bread into chunks and place it in a bowl. Pour the milk over the bread, toss it around, and allow it to soak in for several minutes. Freezable (Uncooked meatloaf can be frozen). Italian meatloaf made with ground turkey, sauce, mozzarella cheese, and Italian seasonings may very well be the best turkey meatloaf ever! I don't know what your experience was with meatloaf growing.

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