Neapolitan Meatloaf Recipes

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NEAPOLITAN MEATLOAF



Neapolitan Meatloaf image

This looks like an interesting and different way to make meatloaf. Its really pretty when sliced too! From Woman's Day

Provided by jovigirl

Categories     Spinach

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 teaspoons oil
1/2 cup finely chopped onion
1/2 cup finely chopped red pepper
2 teaspoons minced garlic
2 large eggs
3 slices firm white bread
1 1/2 lbs ground beef
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 (10 ounce) box frozen chopped spinach, thawed and sqeezed dry
1 cup shredded mozzarella cheese
4 ounces genoa salami (20 very thin slices)

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add onion, red pepper and garlic, and cook 4-5 minutes, stirring often, until lightly browned and soft.
  • Remove from heat.
  • While onion and pepper cook, whisk eggs in large bowl.
  • Tear bread into small pieces and stir into egg.
  • Heat oven to 350°F Coat a 9x5 loaf pan with cooking spray.
  • Put a strip of foil or plastic wrap on countertop.
  • Add beef, salt, pepper and onion mixture to bowl.
  • Mix gently with hands.
  • Place on foil or plastic and press into a 17x8 rectangle. Top with a layer of spinach, then cheese, then overlaping slices of salami.
  • Roll up meat (but not the foil or plastic) from one short end; lift into loaf pan.
  • Bake 1 hour 10 minutes, or until cooked through.
  • Let stand before removing from pan for 10 minutes and slice to serve.

Nutrition Facts : Calories 468.5, Fat 31.3, SaturatedFat 12.2, Cholesterol 173.1, Sodium 951.5, Carbohydrate 11.6, Fiber 2.2, Sugar 2.2, Protein 34.3

MOM'S MEATBALLS WITH NEAPOLITAN MEAT SAUCE



Mom's Meatballs with Neapolitan Meat Sauce image

Provided by Food Network

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 20

1 pound beef chuck, cut into chunks
1 pound pork butt, cut into chunks
1 pound sweet Italian sausage
1/4 cup extra-virgin olive oil
1 onion, finely chopped
3/4 cup red wine
Two 28-ounce cans peeled San Marzano tomatoes, juices passed through a food mill
1 teaspoon red chile flakes
1 teaspoon salt
1 teaspoon black pepper
6 ounces day-old bread
3 ounces whole milk
1 pound ground chuck
8 ounces grated pecorino cheese
8 ounces ground pork
3 ounces grated onion
3 ounces finely chopped fresh Italian parsley
2 ounces finely chopped fresh basil
2 ounces finely diced fresh garlic
4 large eggs, lightly beaten

Steps:

  • For the meat sauce: Sear small batches of the beef, pork and sausage in olive oil in a large pot over medium-high heat, and then remove from the pot. After all the meat is seared, deglaze with the red wine and add the onion. Cook until transparent. Add tomatoes to the pot. Add meat to the pot. Add the chile flakes, salt and pepper. Simmer on medium-low heat for 2 to 3 hours.
  • For the meatballs: While the sauce is simmering, preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray. Soak the bread in the milk.
  • Squeeze the milk from the bread after soaking. Mix the ground chuck, pecorino, ground pork, bread, onion, parsley, basil, garlic and eggs together by hand in a large bowl.
  • Roll the meatballs loosely about two times the size of a golf ball, and place on the prepared baking sheet. Place into the oven for 35 to 40 minutes.
  • Add meatballs to the sauce and braise until tender. Serve hot.

BASIC MEATLOAF



Basic Meatloaf image

Meatloaf can be casual, for a weeknight dinner, or fancy, for a Sunday feast. It can be made of turkey or beef, pork or veal. It is relatively cheap to make and, when combined with mashed potatoes, provides about the ultimate in comfort food. Whichever protein you use, though, the idea is to stretch it with a filler - bread or oatmeal, rice or crackers - and scent it with vegetables and spices. You need a basic recipe to start. Here it is.

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup finely chopped raw or sauteed vegetables (onions, leeks, peppers, tomatoes, zucchini, mushrooms, etc.)
1 cup bread crumbs or other grain filler (par-cooked rice, rolled oats, mashed potatoes or soft bread)
1 1/2 pounds lean ground beef
1 large egg
Dried and/or fresh herbs to taste
Spices or other seasoning to taste
Salt to taste

Steps:

  • Preheat oven to 350 degrees.
  • Mix the vegetables with the bread crumbs or other filler. Mix these ingredients thoroughly with the meat. Mix in the egg.
  • Add the seasonings, taking care not to underseason the mixture. If you do not want to taste the mixture raw to check the seasonings, cook a spoonful of it in a nonstick pan for a few minutes until it loses its redness, allow it to cool slightly, then taste.
  • Shape mixture into a loaf and place in shallow baking dish or pack ina four-cup loaf pan. Bake 90 minutes. Serve hot or cooled.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 24 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 9 grams, Sodium 384 milligrams, Sugar 0 grams, TransFat 1 gram

SAVORY MEATLOAF WITH TOMATO



Savory Meatloaf With Tomato image

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 11

3 medium onions, sliced thin
6 cloves garlic, peeled and chopped
3 large ripe tomatoes, cored and chopped
1 cup bread crumbs
1 1/2 pounds lean ground beef
1 large egg
1 teaspoon dried oregano
2 tablespoons finely minced Italian parsley
Pinch crushed red pepper flakes
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees.
  • Place the onions in a heavy skillet, preferably nonstick. Cover and cook on low heat about 10 minutes, until the onions are soft and just beginning to brown. Stir in the garlic and cook a minute or so longer. Remove one-third of this mixture from the pan and set aside.
  • Add one-third of the tomatoes to the pan and cook about five minutes, until the excess liquid has evaporated. Transfer mixture to food processor and process to chop very fine.
  • Place the finely chopped onion mixture in a bowl and mix well with the bread crumbs, the beef, the egg, oregano, half the parsley, the red pepper and salt and pepper. Form the mixture into a loaf and place in a shallow baking dish. Bake 90 minutes.
  • While the meatloaf is baking, return the reserved onion mixture to the skillet. Add the remaining tomatoes and the olive oil. Simmer over medium heat about 10 minutes. Add the reserved parsley and season to taste with crushed red pepper, salt and freshly ground black pepper. Set this sauce aside until you are ready to serve the meatloaf, then reheat the sauce and serve it alongside.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 27 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 1 gram

TENNESSEE MEATLOAF



Tennessee Meatloaf image

My Grandmother 'Nanaw' Rowan made the most delicious meatloaf in the state. When she passed away, she didn't leave me her recipe, but she left me the desire to recreate it. I think this is it, in flavor and texture. Don't let the number of ingredients discourage you. It's part of the magic in creating a masterpiece!

Provided by Leigh Ann Rowan Kiraly

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h55m

Yield 10

Number Of Ingredients 19

½ cup ketchup
¼ cup brown sugar
2 tablespoons cider vinegar
cooking spray
1 onion, chopped
½ green bell pepper, chopped
2 cloves garlic, minced
2 large eggs, lightly beaten
1 teaspoon dried thyme
1 teaspoon seasoned salt
½ teaspoon ground black pepper
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
½ teaspoon hot pepper sauce (such as Tabasco®)
½ cup milk
⅔ cup quick cooking oats
1 pound ground beef
½ pound ground pork
½ pound ground veal

Steps:

  • Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well.
  • Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see Cook's Note).
  • Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool.
  • In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.
  • Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside.
  • Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze. Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 15.9 g, Cholesterol 92 mg, Fat 11.2 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 4.2 g, Sodium 324.1 mg, Sugar 10 g

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