Italian Meat Loaf
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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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 355 |
| pro | 30 g |
| total fat | 21 g |
| sat. fat | 8 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 142 mg |
| sodium | 567 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 15% |
| vit A | 10% |
| vit C | 23% |
| folate | 15% |
Suggested Recipes
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1-1/4 cups (300 mL) fresh bread crumbs
1/2 cup (125 mL) milk
4 tsp (20 mL) olive oil
1-1/2 cups (375 mL) chopped onions
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
1 lb (500 g) ground veal
1 lb (500 g) lean ground pork
1/2 cup (125 mL) oil-packed sun-dried tomatoes, finely chopped
2 eggs
1/2 cup (125 mL) chopped fresh parsley
1/2 cup (125 mL) grated parmesan cheese
1/3 cup (75 mL) chopped green olives
1/2 tsp (2 mL) each salt and pepper
3/4 cup (175 mL) shredded 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.)
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.)
Tags:
Main Course; Meat-Pork; Meat-Veal; Cheese/Other Dairy; Vegetables; Eggs; Bake; Make-Ahead;
Source
Canadian Living Magazine: April 2009
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