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My family loves this delicious Italian meatloaf that is essentially one big giant meatball, or an Italian version of my classic meatloaf. It’s comforting and satisfying, and the smell of it baking in the oven always lures everyone to the kitchen. I serve it with a big Italian salad and Parmesan smashed potatoes, but it is also delicious with pasta or creamy polenta. If you’re lucky enough to have leftovers, the meatloaf is even better the next day, sliced and topped with melted cheese in a warm sandwich.
To make the recipe quick and easy, I use a food processor to chop the vegetables. I also cheat and use a good-quality store-bought marinara sauce; the recipe only calls for 3/4 cup, so there is no need to make it from scratch. It’s easy to make two meatloaves, so you might as well—one to freeze and the other to bake straight away.
What You’ll Need To Make Italian Meatloaf
(Jennifer Segal)
Step-by-Step Instructions
Begin by chopping the vegetables. I use a food processor, which makes it quick and easy. Always rough chop the veggies before putting them in the machine, otherwise they won’t chop evenly.
(Jennifer Segal)
You want to pulse until the vegetables are finely chopped but not puréed—this makes for a nicely textured meatloaf.
(Jennifer Segal)
Heat the olive oil in a medium skillet and cook the vegetables until softened, 5 to 7 minutes.
(Jennifer Segal)
Meanwhile, in a large bowl, combine the eggs with the Worcestershire sauce, basil, salt, and pepper.
(Jennifer Segal)
Whisk to combine.
(Jennifer Segal)
Add the meat, bread crumbs, cheese, and cooked vegetables.
(Jennifer Segal)
Mix with your hands until well combined.
(Jennifer Segal)
Shape the meat into a 9×5-inch loaf on a greased, foil-lined baking sheet. I prefer to “free-form” it rather than cook it in a loaf pan—that way, the fat cooks out and there’s always enough well-browned crust to go around.
(Jennifer Segal)
Top with marinara sauce, letting a bit drip down the sides.
(Jennifer Segal)
Bake for 65 to 70 minutes, until cooked through, then scrape away any fat that accumulates around the meatloaf.
(Jennifer Segal)
Slice the meatloaf and serve.
This article was originally published on OnceUponaChef.com. Follow on Instagram
