Here we go, cyberspace I’ve kicked off my virtual culinary journey around the world with Italian-style meatloaf.

Let me tell you a bit about how this is going to work. I’ve bought myself a big map and drew a big red line around it and intend to cook my way through it. I have no idea how it’s going to go, but I think that’s the fun of this little experiment. Let’s see how we go, shall we?

Now, about this meatloaf. Since I live in the middle-USA, I figured I needed to start with something that to me, screams very America, very midwest, very traditional. This is actually pretty original to me and my household, since the meatloaf type things that I grew up eating were spiced with paprika and wrapped in cabbage leaves. More on that later. However, as for the traditional meatloaf that you likely know and love, I’ve never made it, and can count on one hand the number times I’ve eaten it. Not a favorite of mine as a kid. I’m not sure what it was about this all-American comfort food that I rejected. Maybe it was the ketchup crust on top. Maybe it was the unappetizing thought of a loaf of meat.

Whatever the reason, for a good part of my 31 years, it remained taboo. After decades of abstinence, my BFF, reintroduced me to this American diner classic, and my taste buds rejoiced. When she shared her recipe, I wasn’t surprised that it was Michael Chiarello’s twist that made me change my tune. Not wanting to mess with a good thing, I followed it pretty much step by step.

It’s a pretty straightforward recipe and as the weather starts to cool and our lives becomes a little more cozy, our table should follow suit and this will do just fine. My take is that if you’re going to have a meatloaf, might as well up the game and make it an Italian-style meatloaf!

Italian-Style Meatloaf

September 29, 2012

Servings: 8

Prep: 15 min

Cook: 1 hr

Total: 1 hr 20 min

Difficulty: Easy

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Italian-Style Meatloaf recipe is a welcome twist on the typical ketchup-topped variety that holds true to the classic but in a way that everyone will love.

By: Chrissy

Ingredients

1/4 cup extra-virgin olive oil
6 cloves chopped garlic
2 medium onions, diced (about 1 1/2 cups)
2 red peppers, seeded, small diced
1/2 cup chopped fresh basil leaves
2 TB chopped fresh parsley leaves
4 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 cups grated Parmesan cheese
1 1/2 cups Italian-style breadcrumbs
3 pounds ground sirloin (I used 90/10)
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup marinara sauce ( I prefer Prego with mushrooms)
1 tsp crushed red pepper flakes

Directions

Step 1 Preheat oven to 350F.
Step 2 Heat 1/4 cup of the olive oil in a saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
Step 3 Whisk together the basil, parsley and eggs in a small bowl, and then add the salt, black pepper and crushed red pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire and vinegar in a large bowl using your hands. Do not overmix.
Step 4 Pack the meat mixture into an oiled loaf pan or alternatively form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
Step 5 Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.