Italian Meatloaf

There are lots of things I used to think.

I used to think that the "Do not remove under penalty of law" tags on pillows were somehow wirelessly alarmed, and the police would be alerted if they were cut off.  To this day, those tags make no sense to me.

I used to think that if I didn't make eye contact with my AP English teacher, I wouldn't be called on to answer the questions I didn't know. Looking back, I now think that the opposite is true because it never worked, and I should've stared the woman down with eyes of fierce determination.

I used to think that if you dialed "0" on the telephone to speak to the operator, a doctor would have to leave his operating room to take your call.  This was a short-lived belief, fortunately.  I can't deal with that kind of guilt.

I used to think that when Taylor Dayne could feel her body rock during "Tell It to My Heart", she was singing about an actual rock inside her body.  One time I asked my mom where the body rock was located.  What does it say about me if I still think about that from time to time?

I used to think that if my friend and I sang into the same microphone during our choir duet, I could fool the audience into thinking that her (better) voice was mine by lip-syncing.  Really, I probably just caused a good bit of confusion as to why one voice was coming out of two mouths.

And I used to think that meatloaf was the oddest concept known to dinner.  It's a hunk of meat.  In the shape of a loaf.  It's a meat loaf.  Not normal.

Did you ever think about all the things you used to believe?  Do those things make you smile?  I hope so.  And I hope that you believe me when I say that this meatloaf will suprise you.  Like, for real.

This recipe for Italian-style meatloaf is so rich-tasting, so moist (ew, sorry, I hate that word but it's necessary), so AMAZING in flavor, that you will never need another meatloaf recipe for the rest of your life.  Let's make that bet, want to?

Italian Meatloaf
Adapted from a recipe by Michael Chiarello
Yields 6 servings

1 tbs extra virgin olive oil
1 red pepper, diced
1 onion, diced
2 tsp garlic, minced
1 lb 92% lean ground beef
1/2 c egg substitute (or 2 eggs)
3/4 c Panko breadcrumbs
1 c grated Parmesan cheese
1 tbs Worcestershire sauce
1 tbs balsamic vinegar
2 tbs fresh basil, chopped
1 tbs fresh parsley, chopped
1 c marinara sauce

Preheat the oven to 350 degrees F.

Heat 1 tbs of the olive oil in a medium skillet over medium heat, and add the pepper, onion, and garlic.  Saute until just soft, about 5 minutes.  Remove to a plate and let cool.

When the pepper and onion are cool, combine all of the remaining ingredients together except for the marinara.  Be careful not to over mix, as this will make your meat tough.

Pack the meat mixture into a loaf pan coated with cooking spray.

Top with the marinara, making sure to spread it evenly over the top.

Bake for approximately 50 to 60 minutes, or until nicely browned (but not burnt, clearly).  Remove from the oven and let rest for 5 minutes before slicing and serving.

1 comment:

Joanne said...

So many people find moist to be such a weird word. I think about that. A lot.

I've always thought meatloaf was kinda weird and always hated my mother's, though my dad loves it. Maybe I should pass on your recipe to her...because i maintain it needs an upgrade.

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