5/16/2023 0 Comments Italian style meatloaf my recipes![]() ![]() Slice crosswise into thick slices and serve with some of the pan juices. Use a large metal spatula to transfer the meat to a serving platter. Return the meat to the oven and continue cooking until the internal temperature reaches 155-160☏. Be sure no cheese or ham is exposed at the ends.Ĭombine the wine and broth and slowly pour in the pan along the sides. Starting at the shortest side, roll the meat up like a jelly roll, using the parchment paper as a guide, and shape it into a loaf. Transfer the meat to a rimmed baking sheet.Lay the prosciutto slices over the surface of the meat and sprinkle the Asiago cheese evenly over the top. In a mixing bowl, combine ground beef, 1/3 cup pasta sauce, egg, and dry bread crumbs. Transfer the mixture to a large sheet of parchment paper and flatten the meat into a 14 x 10 inch rectangle with wet hands or lay a sheet of wax paper over the meat and flatten with a rolling pin. Do not over mix or the texture will be tough. One last tip, but maybe the most important, do not use dry breadcrumbs! It’s amazing what a difference it makes using fresh ground bread instead of store bought dry breadcrumbs.In a bowl combine the beef, pork, potatoes, eggs, garlic, salt, parsley, Parmigiano Reggiano cheese and carrots. It will shrink quite a bit and let off lots of liquid and fat preventing the meatloaf from browning. ![]() We don’t recommend medium or regular ground beef. If you are only going to use one meat make it the pork. This recipe mixes pork and lean ground beef. I’ve actually grown to like this method better as it evenly distributes the liquid and holds the meatloaf together well without adding too much egg. My mom would chop them up but in my attempts to trick my children into eating things they “don’t like”, I’ve resorted to throwing the eggplant, onion, carrot, and celery into a food processor and whizzing them up so they can’t tell. You can blanch them to soften or try roasting them for an added layer of flavour. There are various ways to preserve eggplant but if you don’t have any on hand in the freezer, just purchase 1 or 2 eggplants at your local grocer. Simply defrost them and squeeze each one in your hands to remove as much of the liquid as you can. These are the ones we used in this recipe. Some are prepped first for making stuffed eggplant or ‘melanzane ripiene’ but then we take the rest and blanch them whole. Just simple flavours that come together in a savoury marriage of goodness!Īt the end of eggplant season, we take small eggplants and blanch them for use in the winter. Oh, and the fact that I can hide onions and eggplant from my kids in here is a huge bonus! Yeah, that’s right – I said eggplant! This is unlike any meatloaf you’ve had. This is how things like meatloaf, cabbage rolls, egg rolls, and Chinese rice entered our Italian household! Meatloaf is such a simple dish to make and you can put a lot of good-for-you stuff in it without anyone knowing! I get that now as a parent so I love the simplicity and affordability of this recipe. Living in a country like Canada, there really is no excuse not to try different ethnic foods! You know, looking back I never realized just how cool that was. Inevitably, my mom would take a recipe she was given and tweak it to our Italian taste buds. ![]() This was awesome for us as my mom would often have cooking days where she was either learning a recipe of theirs or sharing one of hers. Growing up on the farm, we had both Ukrainian and Polish neighbours. It seems pretty safe to add almost anything to meatloaf, but when you find a recipe you love, like this one, you’ll want to keep it in your repertoire. Meatloaf is right up there on the comfort food list right beside pasta and stews and you can be sure that a version of it finds its way into every family’s recipe collection. Along with the shorter daytime hours, our thoughts immediately turn to comfort foods! That’s why we like this recipe so much! Using end of season eggplants from our local Norfolk county farmers, this meatloaf dish is always a welcomed meal for our families. Here in Ontario, it has gotten considerably cooler plus it has been raining for a few days making it dark and dreary. That means the end or near-end of harvest for many vegetables. We can’t believe that summer has ended and fall has arrived. Ingredients 1/4 cup plus 2 tablespoons extra-virgin olive oil 4 teaspoons (about 6 cloves) chopped garlic 1 green pepper, seeded and diced in small pieces (. ![]()
0 Comments
Leave a Reply. |