Italian Meatloaf With Fresh Basil And Provolone Recipes

ITALIAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Heat 1/4 cup of the olive oil in a medium 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.
• Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
• 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. Top with the marinara making sure to spread evenly over the top.
• Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

ITALIAN MEATLOAF WITH GARLIC HERB GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes.
• Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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ITALIAN STYLE MEATLOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
• Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

ITALIAN MEATLOAF WITH FRESH BASIL AND PROVOLONE

Steps:

• Combine boiling water and tomatoes in a bowl; let stand 30 minutes, or until soft.
• Drain the tomatoes and finely chop.
• Preheat the oven to 350°F.
• Combine ketchup, breadcrumbs, and the next 6 ingredients in a large bowl.
• Add the tomatoes to the meat mixture.
• Shape the meat mixture into a 9x5-inch loaf on a broiler pan, coated with cooking spray.
• Spread 1/3 cup ketchup over meatloaf.
• Bake at 350°F degrees for 1 hour.
• Let stand 10 minutes before slicing 12 slices.
• Serves 6.

ITALIAN MEATLOAF WITH FRESH BASIL AND PROVOLONE

Steps:

• Combine water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomotoes; finely chop. Set aside. Preheat over to 350 degrees. In a large bowl, combine the 1/2 C. ketchup, the bread crumbs, onion, basil, provolone, egg whites, garlic and beef. Add tomatoes to mixture. Shape meat into a 9 X 5 inch loaf and place on a broiler pan rack coated with vegetable oil spray. Spread the 1/3 C. ketchup over loaf. Bake in preheated over 1 hour or until thermometer registers 160 degrees. Tent with foil; let stand 10 minutes before slicing.

ITALIAN MEATLOAF

Steps:

• Put tomatoes in a bowl. Pour hot water over tomatoes and soak until softened, about 30 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C). Prepare a loaf pan with cooking spray.
• Mix drained tomatoes, ground beef, bread crumbs, onion, basil, ketchup, provolone cheese, egg whites, and garlic together in a bowl; pack into prepared loaf pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).