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Italian American Meatloaf
Italian American Meatloaf
Italian American Meatloaf
This Italian American Meatloaf doesn't read much different then so many others out there. Each one delicious in their own way. Reminding us the preparer of the meal can extend its love into the food.
- Mixing bowl
- 9x13-inch baking dish
- 2 pounds organic/grass fed ground beef 85/15%
- 3/4 cup whole milk
- 1 cup Panko bread crumbs
- 1/2 cup grated Parmesano Reggiano
- 2 large eggs
- 1/2 small yellow onion minced
- 3 garlic cloves minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse black pepper
- 1 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1 24- ounce Fresh marinara/jar marinara sauce
- 3/4 cup shredded Mozzarella cheese
- 2 tablespoons torn fresh basil leaves
- Preheat oven to 400°F. Mix ground beef, milk, breadcrumbs, parmesan, eggs, onion, garlic, salt, pepper, fennel, Italian seasoning, basil, red flakes, and parsley—just until combined. Spread half the marinara in a 9x13 dish, shape meat into a loaf on top, cover with foil, bake 45 minutes. Uncover, add rest of sauce and mozzarella, bake 15 more. Cool a bit, top with basil, slice. Done.
Soaking panko in milk (creating a "panade") before adding it to ground beef is a top technique for tender, moist Italian meatloaf. It prevents the crumbs from absorbing moisture from the meat while cooking, keeping the loaf light rather than dense. Typically, mix 2/3 cup panko with 1/2 cup milk and let it sit for 5-10 minutes. You can also use 3 parts beef 1 part ground pork for more favor and a true Italian twist.