Friday, March 11, 2011

Good Enough to Eat - Italian Meat Loaf

Wrong Meatloaf... but still awesome.
This is a family go to. I probably make it about once every two weeks... SO delicious!

It's also a Cooking Light recipe, so not terrible for you either! Of course, that's assuming that you are using the %92 lean ground beef.
Honestly? I don't. We use the delicious ground beef that we get from our local farm, Tara Firma. I don't mind the extra fat, knowing that it's grass fed and sustainably farmed beef... and uber fantastic.

Ah, and before I present you with the best comfort food ever... a plea. I KNOW that you guys have amazing recipes in your back pockets. Send them to me! They will be posted here and shared with anyone who needs a little home-cooked help. itsafitting@gmail.com. COME ON GUYS!!!

Upward and onward then.




Italian-Style Meat Loaf (and ew, what a name. Loaf of meat. Kind of gross, but SO GOOD)

1.5 pounds %92 lean ground beef
1 cup fat-free tomato basil pasta sauce, divided (I just use whatever spaghetti sauce I have on hand. I find that the ones with garlic are really good!)
1/2 cup Italian seasoned breadcrumbs
1/2 cup (2 oz) preshredded fresh Parmesan cheese (I do more if I'm feeling feisty)
1/2 cup finely chopped onion
1/3 cup chopped fresh parsley
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites


(Now honestly, I eyeball everything. Once I start mixing it if it seems like it needs something I add it then, but it's a pretty stupid proof recipe. Do NOT forget the parmesan cheese - it adds salt and a TON of flavor)

Combine beef, 1/2 the pasta sauce, and remaining ingredients in a large bowl. Shape the beef mixture into a loaf on a cookie sheet or broiler pan. I cover the cookie sheet with foil to make clean up easier. Cover the meatloaf with the remaining pasta sauce. Bake at 350 degrees for 70 minutes or until the thermometer registers 160 degrees. Let stand 10 minutes.

Note: I find that having a good meat thermometer makes a HUGE difference. You can increase or decrease the amount of meatloaf you make, and as long as it reaches 160 degrees, the timing doesn't matter. We have a Taylor digital meat thermometer with a remote. It's AWESOME!!!! Has made all the difference in my cooking. Just saying.

Anyway - Enjoy!!!

5 comments:

Shondra said...

Can you PLEASE post your recipe for the Chicken Pot Pie you brought over for us? It was so good and even my parents, who rarely eat meat, were impressed and loved it!

Angi B said...

Mmmm, meatloaf! Love the "Feed Me"! Thanks for the recipie!

Ashley, Brian and Drew said...

Shondra - I'll do that for next week! Glad you guys liked it :-)

Angi B said...

Trying this tonight! Meatloaf is the man's fav. Thanks!

Ashley, Brian and Drew said...

Angi - you will love it! Now you owe me some recipes woman!!

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