Italian Meat Loaf

By The Canadian Living Test Kitchen

281 people added this to their Recipe Box

Italian Meat Loaf
Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	355355 cal
pro	30 g30g pro
total fat	21 g21g total fat
sat. fat	8 g8g sat. fat
carb	10 g10g carb
fibre	1 g1g fibre
chol	142 mg142mg chol
sodium	567 mg567mg sodium
% RDI:	-
calcium	2020 calcium
iron	1515 iron
vit A	1010 vit A
vit C	2323 vit C
folate	1515 folate

This is not your bland childhood meat loaf. It is updated and improved with the best of Italian flavours. The secret to this moist loaf is soaking the bread crumbs in milk. For cheese lovers, sprinkle the loaf with more provolone cheese for the last 10 minutes of cooking.

Ingredients

1-1/4 cups fresh bread crumbs 1-1/4 1-1/4cups cupsfresh bread crumbs
1/2 cup milk 1/2 1/2cup cupmilk
4 tsp olive oil 4 4tsp tspolive oil
1-1/2 cups chopped onions 1-1/2 1-1/2cups cupschopped oniononions
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp dried oregano 1 1tsp tspdried oregano
1 lb ground veal 1 1lb lbground veal
1 lb lean ground pork 1 1lb lblean ground pork
1/2 1/2cup cupoil-packed sun-dried tomatoes, finely chopped
2 eggs 2 2eggeggs
1/2 cup chopped fresh parsley 1/2 1/2cup cupchopped fresh parsley
1/2 cup grated Parmesan cheese 1/2 1/2cup cupgrated Parmesan cheese
1/3 cup chopped green olives 1/3 1/3cup cupchopped green olivegreen olives
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
3/4 cup shredded provolone cheese 3/4 3/4cup cupshredded provolone cheese

Preparation

In small bowl, stir bread crumbs with milk; let stand for 10 minutes.

Meanwhile, in skillet, heat oil over medium heat; cook onions, stirring occasionally, until golden, about 6 minutes. Stir in minced garlic and oregano; cook for 2 minutes.

In large bowl, mix together veal, pork, tomatoes, eggs, parsley, Parmesan cheese, olives, salt, pepper, bread crumb mixture and onion mixture. Press half into greased 9- x 5-inch (2 L) loaf pan. Sprinkle with provolone cheese. Press remaining meat mixture evenly over top.

Bake in 350°F (180°C) oven until digital rapid-read thermometer inserted in centre registers 160°F (71°C), 60 to 70 minutes. Drain off any fat. Let stand for 5 to 10 minutes before slicing. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Source : Canadian Living Magazine: April 2009