Meat loaf is an American classic. It seems everyone has inherited their mother's meat loaf recipe. For me this is yet another dish that I did not grow up with but have come to appreciate. I have only made it a few times before with mixed results. This time however, I consulted several different recipes and incorporated the best parts of each, to come up with this delicious version. This is my best meat loaf to date! With winter still holding a tight grip on us, it is the perfect comfort food. I served it with baked mashed potatoes and herbed vegetables (recipes to come). My family gave this meal high marks.
Italian style meat loaf
3/4 pounds lean ground beef
3/4 pounds mild ground Italian sausage
1 cup fat-free tomato-basil pasta sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/2 cup pre-shredded fresh parmesan cheese
1/2 cup finely chopped onion
1/4 cup green pepper, finely chopped
1/3 cup chopped fresh flat-leaf parsley
1 t garlic powder
1/2 t dried basil
1/2 t dried oregano
1/2 t salt
1/4 t black pepper
2 large egg whites
cooking spray
Preheat oven to 350 degrees.
Combine meats, 1/2 cup pasta sauce, and remaining ingredients (except cooking spray) in a large bowl. Shape beef mixture into an 8x4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over the top of the meat loaf. Bake at 350 degrees for 1 hour and 10 minutes or until a thermometer registers 160 degrees. Let stand 10 minutes. Cut loaf into slices.
Quick tip: Line the bottom part of the broiler pan with aluminum foil for easy clean up.
No comments:
Post a Comment