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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2009
MethodIn 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.)
Nutritional facts Per serving: about
- Sodium 567 mg
- Protein 30 g
- Calories 355.0
- Total fat 21 g
- Cholesterol 142 mg
- Saturated fat 8 g
- Total carbohydrate 10 g
- Iron 15.0
- Folate 15.0
- Calcium 20.0
- Vitamin A 10.0
- Vitamin C 23.0