Italian Meatloaf
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Calories
633 kcal
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Course
Main Course
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Cuisine
Italian
Italian Meatloaf
Description
Italian Meatloaf starts by mixing ground chuck with finely grated garlic, minced parsley, Parmesan cheese, and soaked breadcrumbs made from stale white bread. Eggs and milk bind the mixture, resulting in a moist and tender loaf. The loaf is shaped and placed in a baking dish, then basted with dry red wine and crushed plum tomatoes seasoned with kosher salt. Baking at 400°F until an internal temperature of 160°F ensures thorough cooking with a juicy center.
While baking, sliced mushrooms are browned in olive oil for a concentrated, earthy flavor and seasoned. Onions cooked in olive oil until soft bring sweetness to the topping. This combination is applied over or served alongside the meatloaf, enhancing taste and texture contrast.
This meatloaf pairs well with traditional sides such as roasted vegetables, mashed potatoes, or pasta. Its tomato and wine base add a savory depth making it suitable for family meals. Allowing the loaf to rest before slicing helps maintain its shape and juiciness.
Breadcrumbs can be made at home from stale bread or substituted with store-bought. Leftovers keep well refrigerated up to three days or frozen for three months. Reheat gently to preserve moisture.
Ingredients
Meatloaf ingredients
- 2 pounds ground chuck
- 4-5 lices white bread turned into breadcrumbs, see notes, stale
- 1/4 cup parsley minced
- 2 cloves garlic grated
- 2 large egg beaten
- 1 cup Parmesan Cheese grated
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup milk
Remaining ingredients for sauce and topping
- 1/2 cup red wine dry
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1 pound mushrooms sliced
- 1 large onion sliced
- 1/4 cup olive oil divided
- 1 teaspoon kosher salt divided
Instructions
- Preheat oven to 400f and set the rack to the middle level.
- Gently mix all of the meatloaf ingredients together in a large bowl. Form an approximately 9 inch long by 5 inch wide loaf and place in a baking dish.
- Pour the dry red wine over the meatloaf and add the plum tomatoes to the baking dish. Season the tomatoes with a 1/2 teaspoon of kosher salt and mix together to distribute. Bake for 50-60 minutes or until meatloaf reaches 160f with an instant-read thermometer inserted into the deepest part of the loaf.
- After placing the meatloaf in the oven, heat a large pan to medium heat. Once hot add the 2 tablespoons of olive oil and then the mushrooms. Cook the mushrooms until well browned, season with salt, then move to a plate.
- Using the same pan, turn the heat down to medium-low, add the remaining olive oil and onions to the pan. Cook the onions for 5-7 minutes until soft and translucent and season with a touch of salt. Remove the meatloaf from the oven and add the mushrooms and onions to the sauce. Return the meatloaf to the oven to finish cooking.
- Once the meatloaf has achieved the 160f internal temp, remove it from the oven and wait 15 minutes before cutting so that the meatloaf stays together. Serve with the mushroom and onion sauce and grated cheese on the side. Enjoy!
Notes
- Pulse stale bread in a food processor or crush in a bag to create fresh breadcrumbs for better texture.
- If the meat mixture feels too wet, add extra breadcrumbs to help it bind.
- Let the meatloaf rest for at least 15 minutes after baking to firm up for easier slicing.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in oven at 350°F until warmed through or use a microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 34.5g | 12% |
| Protein | 59.2g | 118% |
| Fat | 26.1g | 40% |
| Saturated Fat | 10.8g | 54% |
| Cholesterol | 174mg | 58% |
| Sodium | 1121mg | 47% |
| Potassium | 817mg | 17% |
| Fiber | 3.3g | 13% |
| Sugar | 6.9g | 14% |
| Calcium | 277mg | 28% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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