Italian Style Marinara Meatloaf

Ainekset

Meat: 1 lb lean ground beef and 1 lb ground pork

Binder: 2 large eggs, 1 cup panko style breadcrumbs, 1/2 cup milk (or bread soaked in milk/grated onion)

Aromatics & Veggies: 1 chopped yellow onion, 3 minced garlic cloves, and optionally diced bell peppers or carrots

Cheese: 1/2 cup grated Parmesan cheese plus 1 cup shredded mozzarella (divided)

Sauce: 24 oz (about 2 to 3 cups) of your favorite jarred or homemade marinara sauce mixed with can of petite diced tomatoes, divided

Seasoning: 1 tsp Italian seasoning, 1 tsp salt, 1/2 tsp black pepper, 1 tsp onion powder and fresh basil or parsley for garnish

Ohjeet

Preheat and Prep: Preheat your oven to 375°F. Grease a baking dish or line a loaf pan with parchment paper.

Sauté Aromatics: Cook the chopped onions and garlic in a bit of olive oil over medium heat until soft (about 5 minutes), then let cool slightly.

Mix the Meat: In a large bowl, combine the breadcrumbs, Parmesan cheese, eggs, sautéed aromatics, seasonings, milk and a Gently add in ground beef & ground pork, along with a quarter cup of the marinara sauce. Do not overmix, or the meatloaf can become dense.

Shape and Sauce: Place about a third of remaining sauce in the bottom of the baking dish. Add 1/4 cup of the meat mixture and stir separating the meat. Form the meat mixture into an 8x4-inch loaf or 4-8 mini loaves. Place it in your baking dish or skillet. Pour or spoon a generous layer of marinara sauce over the top and around the sides of the loaf so it cooks partially submerged, keeping the meat extra juicy.

Bake: Bake uncovered at 375°F for about 45 to 55 minutes, or until the internal temperature reaches 160°F–165°F.

Add Cheese: During the final 10 minutes of baking, sprinkle the remaining mozzarella cheese over the top of the meatloaf until melted and bubbly.

Rest and Serve: Let the meatloaf rest for 10 minutes before slicing. Serve warm with extra warmed marinara sauce and chopped fresh basil.