Add a little zing to your holiday leftovers with meatloaf.
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Stuffed Italian Meatloaf
Thanksgiving stuffing is too good to waste that’s why it’s at the center of my Italian meatloaf. Mine is a blend of beef, pork and veal. I topped it with marinara sauce and provolone cheese. Stuffed meatloaf brings two delicious dishes together.
Whenever I make meatballs or meatloaf I always like to start with the wet stuff because that way I don’t over mix the meat. So I’m going to start with the onion. So basically I'm going to grate onion, add the parsley, add the garlic, add the ketchup, and then breadcrumbs. I'm just going to open up this onion. And I only need half of it. It’s rather large but I’m only going to use half of the onion. Hold it down that looks good. Right the reveal. I’m going to add — see it does get pretty watery but it’s good. So it adds moisture to the meatloaf which is what we want.
You know what stuffing happens to be one of my favorite parts of Thanksgiving. Traditionally people make meatloaf they stuff with all sort of different things, my aunt like to stuff meatloaf with eggs. Other people stuff it with cheeses whatever I mean there's different things you can stuff it with. And I — I'm going to stuff it with my stuffing, there you go.
Some parsley, flat leave type of parsley it has more flavor than the curly stuff. You know sometimes meatloaf can be kind of heavy but this just adds a little zing freshness that’s all. Two eggs and the eggs are sort of the binder. So we’re going to add one and two and we’re mixing some ketchup, I know. Ketchup is not Italian but for me it’s traditional in my meatloaf, my meatballs whatever I'm making add about a quarter cup. A little bit of salt and some freshly ground black pepper. And we’re ready to mix it all together. Breadcrumbs and I just used store bought breadcrumbs, I like the texture. They're super fine and very dry, so they sort of hold everything together along with the eggs. And Parmigiano-Reggiano grated of course.
And we’re going to add the meat. Some beef and some pork and some veil. So half of it it’s going to go in the bottom and it’s a non-stick loaf pan it wont stick and just makes it easy to make. So were adding the stuffing right in the middle again ciabatta, chestnuts which I love and are traditional in our stuffing, carrots, onions, herbs and fontina for flavor. So just put that right in the middle and kind of leave a one inch border all around the sides. We’re going to top it with more meatloaf and we’ll just kind of cover the top with the meatloaf, it’s kind of fun.
Okay, I'm going to wash my hands and then I'm going to top the meatloaf with the marinara sauce and some provolone cheese and we’ll get it in the oven. Pouring about half a cup of marinara right over the top of the meatloaf. And it keeps the meatloaf really moist. Alright, now for some more cheese on top. Some grated provolone cheese, it’s going to melt and give it sort of a cheesy crust on top of the marinara sauce. It’s going to be good.
Okay, ready to go in the oven 350 degrees for 45 minutes and then I'm ready to dig into it. That is tender meatloaf. And the sauce really does keep it moist and little bit of sharp tang from the provolone cheese, this makes great meatloaf sandwiches.