Italian Herbed Meatloaf…

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ITALIAN HERBED MEATLOAF

This smells so homey-good while baking!

For the family: in the same oven I put some chunky potatoes on a baking sheet, drizzle with olive oil and sprinkled with grated parmesan, salt and pepper, a dash of garlic powder. Stir occasionally and roast until golden and crisp. Whip up a green salad and dinner’s done in an hour.

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2 tablespoons olive oil, divided

1 medium red pepper, diced

1 medium onion, diced

3 cloves of garlic, minced

One pound ground sirloin or ground turkey – mixed light and dark for moistest loaf

1/4 cup quick-cooking oatmeal

1/3 cup plain bread crumbs

1 cup grated parmesan cheese

2 eggs

1 tablespoon Worcestershire sauce

1 tablespoon balsamic vinegar

2 tablespoons chopped, fresh basil

1 tablespoon chopped, fresh parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1-2 cups marinara sauce

.

Preheat oven to 350 degrees.

Heat 1 tablespoon of the olive oil in a medium saute pan. Over medium heat add the pepper, onion, and garlic. Cook until just soft. Remove from heat to cool slightly. When vegetables are cooled, add remaining tablespoon of olive oil, beef/turkey, oatmeal, bread crumbs, parmesan cheese, eggs, Worcestershire, balsamic vinegar, basil, parsley, salt, and black pepper .

Very gently mix until well combined. Shape into a loaf on an oiled baking sheet or casserole dish. Spread marinara sauce over the top.

Bake for 50-60 minutes or until a meat thermometer reads 160 degrees. Remove from oven and lightly cover with foil. Allow to rest for 5 minutes. Makes 8 servings.

Per Serving (Sirlion): Calories 260; Protein 20 g; Fat 12 g; NET Carbs 11 g; Sugar 5 g; Sodium 409 mg

Per Serving (Turkey): Calories 198; Protein 16 g; Fat 10 g; NET Carbs 11 g; Sugar 4 g; Sodium 566 mg

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2 Comments Add yours

  1. Tinamarie says:

    looks fabulous! will be adding to my menu list for next shopping trip!

  2. By grated Parmesan cheese, do you mean *real* Parmesan grated, or the stuff that comes in canisters and gets shaken onto pizza? I used a cup of the canister kind in mine, before I realized you may have meant real Parmesan.

    I made this recipe day before yesterday, except I didn’t realize that fresh Basil couldn’t be refrigerated and it went bad, so I had to toss it. I wound up using about a teaspoon of Italian Herb Seasoning Grinder by McCormick instead. I used turkey for the meat, half the onion (I used Vidalia) since I’m not a big onion fan, and instead of baking into a loaf I spooned it into 2 cupcake pans. I baked it for 20 minutes at 450, but that turned out to be a tad bit too long. I will cut back the cooking time a little next time. After it was done, I spooned mushroom Ragu sauce over the top, sprinkled with Parmesan (canister) and put back in for 5 minutes.

    Despite the edges getting a bit crispy crittered, it still tasted great. I made your orange chicken a couple weeks ago, and now this – my boyfriend keeps raving about the dishes I make from your site (I’ve also done the strawberry blintzes). He’s asked me to make meatloaf again this Saturday!

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