This is the best Italian meatloaf I have ever eaten.
- Carbohydrate 2.42923266726549 g
- Cholesterol 122.22776232 mg
- Fat 21.0001627667354 g
- Fiber 0.24067667291547 g
- Protein 27.4894923166876 g
- Saturated Fat 9.63771031820337 g
- Serving Size 1 1 Serving (144g)
- Sodium 366.051959506913 mg
- Sugar 2.18855599435002 g
- Trans Fat 2.46564137012336 g
- Calories 314 calories
Step-by-step
- In a large bowl, mix all the ingredients, except the Mozzarella cheese, reserving 1 cup of the spaghetti sauce for topping.
- Transfer to baking pan and shape into loaf.
- Place in oven and bake at 350 F. for 1 hour.
- Spread the remaining sauce on top and bake for another ten minutes.
- Top with the cheese and bake until melted.
- Let stand 5 minutes before serving.
Managing Thermal Mass When Scaling
Baking time shifts non-linearly when adjusting quantities because thermal energy penetrates denser volumes more slowly. Doubling ground beef past two pounds requires extending initial baking at 350 degrees Fahrenheit by fifteen to twenty minutes, or alternatively, dividing the mixture into two distinct loaves to maintain the standard one-hour duration. Internal temperature must register 160 degrees Fahrenheit on an instant-read thermometer before applying the reserved spaghetti sauce and mozzarella cheese layer.Preventing Protein Seizure and Density
Overworking ground beef develops excess myosin strands, yielding a rubbery, sausage-like texture instead of a tender slice. Gentle folding distributes the chopped onion, bell pepper, parmesan cheese, and drained diced tomatoes without compressing the protein matrix. Fat rendering requires adequate drainage channels, so shaping the mixture into a free-standing loaf on a rimmed baking pan rather than packing it into a loaf pan allows grease to escape efficiently.Resting Mechanics and Cold Storage
Allowing the baked loaf to rest undisturbed for five minutes permits internal juices to redistribute and proteins to set, preventing structural collapse during slicing. Refrigerated leftovers retain optimal food safety parameters for three to four days in an airtight container, and chilled slices reheat reliably in a 325-degree oven for fifteen minutes without drying out the ground beef.
