Italian Style Meatloaf
Try this delicious Italian Style Meatloaf recipe and indulge in a flavorful twist on the classic meatloaf dish
Try this delicious Italian Style Meatloaf recipe and indulge in a flavorful twist on the classic meatloaf dish
- Carbohydrate 13.2900781992524 g
- Cholesterol 156.857369581635 mg
- Fat 23.6403402360567 g
- Fiber 0.75608303373949 g
- Protein 31.6490519967516 g
- Saturated Fat 10.076077065558 g
- Serving Size 1 1 Serving (180g)
- Sodium 573.811294265118 mg
- Sugar 12.5339951655129 g
- Trans Fat 3.05753578563928 g
- Calories 399 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).
Overworking the ground beef mixture during initial combination is the single most common error that yields a dense, rubbery loaf. Ground meat must be handled gently, folding the bread crumbs, eggs, and seasonings just until distributed, because excessive compaction ruins the internal crumb structure by breaking down the protein strands that trap moisture. Incorporating drained diced tomatoes and shredded mozzarella directly into the mix introduces pockets of hydration and fat, which protect against dryness during the one-hour bake time at 350 degrees F.
Transforming Day-Two Slices
Leftover slices maintain structural integrity surprisingly well when chilled completely in the refrigerator for up to four days. Cold slices can be crisped in a skillet with a small amount of oil to develop a caramelized crust on the exterior. Alternatively, thicker portions fit comfortably between sturdy crusty bread for a substantial sandwich, utilizing residual ketchup and melted cheese as natural condiments.
- Monitor the internal temperature closely with a digital thermometer, removing the pan precisely when the center hits 160 degrees F to prevent moisture loss.
- Drain the canned tomatoes thoroughly in a fine-mesh sieve before adding them to the bowl, preventing excess liquid from turning the bread crumbs soggy.
- Wrap leftover portions tightly in plastic wrap before refrigeration to prevent surface dehydration and flavor absorption from other foods.
