Italian style meatloaf no catchup needed !!!. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. In this episode of Chow-To, Guillermo meets with Francesca Chaney, the youngest restaurateur in Brooklyn, at her vegan café Sol Sips. Francesca teaches Guillermo how to make vegan cultured butter using coconut oil , creating not only a healthier and tastier alternative to the commonly found substitutes (looking at you margarine), but also an affordable option compared to store-bought.
Line a sheet pan with parchment paper. Place the beef and pork in a large bowl. Heat the oil in a medium saute pan over medium heat. You can cook Italian style meatloaf no catchup needed !!! using 7 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Italian style meatloaf no catchup needed !!!
- It's 1 of egg.
- Prepare 1 of onion chopped.
- You need 1 of bell pepper chopped.
- It's 2 pounds of lean ground beef.
- Prepare 1 cup of Italian seasoned breadcrumbs.
- It's 1 can of stewed tomatoes.
- You need 1 jar of Marinara sauce Classico or any other preferred brand.
What you'll need to make italian meatloaf. As you can see, I use a good quality store-bought marinara sauce. I use a food processor, which makes it quick and easy. One of my very favorite dinners.
Italian style meatloaf no catchup needed !!! instructions
- Preheat oven to 360 degrees.
- Optional step Sauté onions and bell pepper in a pan with butter, and a pinch of salt and pepper, set aside to let cool..
- In a large mixing bowl mix the, beef, egg, and bread crumbs together until well mixed..
- Open the can of stewed tomatoes and drain the juice into a cup, and set aside for later use.
- Remove tomatoes from the can and chop, then add to the mixing bowl and mix until well mixed.
- Then mix In chopped onions and bell peppers until well mixed.
- Add the sauce from the sewed tomatoes, until the mixture is as “wet” as is preferred. Note It should be like a wet sponge but not soaked..
- Wrap a deep sided barking pan in aluminum foil, and take a few table spoons (2 or 3) of the Marinara and lightly cover the foil..
- Place preferred loaf sized of meat loaf in the pan, then lightly cover the loaf(s) with the Marinara.
- Bake 30-45 minuets or until the meat has reached 165 degrees on the thickest part of the loafs..
- Personal note I use small personal loaf pans to shape small loafs so everyone gets their well loved slice end or middle, there is plenty to go around.
This is my gramma's meatloaf, and the only one I'll eat. I do not accept any tomato products, chunks of veggies, hardboiled eggs or wild spices in meatloaf. If you need a meatloaf coated in ketchup this is not the one! Pure comfort food, and what could be better than leftover meatloaf in a sandwich. Meatloaf recipe with ketchup This family favorite classic meatloaf recipe features onion and garlic powder with a dash of salt and French's Tomato Ketchup.
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