A hearty and flavorful dish with a blend of spices and cheesy goodness.
- Carbohydrate 79.0628691955145 g
- Cholesterol 568.90421748981 mg
- Fat 133.09484141634 g
- Fiber 4.53649820243694 g
- Protein 178.823911980509 g
- Saturated Fat 57.7293423933481 g
- Serving Size 1 1 recipe (991g)
- Sodium 3319.66776559071 mg
- Sugar 74.5263709930775 g
- Trans Fat 16.8782547138357 g
- Calories 2267 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
- Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
Swapping regular bread crumbs for fresh panko alters the internal structure entirely, leading to a denser loaf that fails to retain moisture evenly. Traditional Italian meat mixtures rely on dry bread crumbs because they absorb excess liquid from drained canned tomatoes and beaten eggs, binding the ground beef without requiring heavy compaction. Overworking the meat mixture during the initial combining phase develops tough proteins, yielding a rubbery slice rather than a tender crumb. Thorough mixing should happen gently until the seasonings and cheese are just incorporated.
Moisture Management and Additions
Incorporating mozzarella cheese directly into the raw beef mixture introduces pockets of high fat content that melt out during baking. Draining the 14.5-ounce can of tomatoes thoroughly prevents excess water from pooling at the bottom of the 9x5 inch loaf pan, ensuring the exterior develops a proper crust beneath the foil covering. Baking at 350 degrees F for approximately one hour requires monitoring with an instant-read thermometer inserted into the center. Pulling the loaf at precisely 160 degrees F prevents the ground beef from drying out completely while ensuring food safety standards are met.
Equipment Considerations and Resting
Baking inside a standard metal loaf pan confines the rendered fats, which can steam the bottom of the meat if not drained properly halfway through cooking. Transferring the mixture to a wire rack set inside a rimmed baking sheet allows excess grease to escape, though this adjustment increases overall cooking times by roughly 10 minutes. Letting the baked meatloaf rest for 15 minutes before slicing allows the internal juices to redistribute throughout the protein matrix, preventing the slices from crumbling apart upon the cutting board.
