As a rule, meatloaves should be free-formed to achieve maximum juiciness. The stuffing in this one requires a meatloaf pan to ensure it retains its form due to the filling. It’s a very simple preparation, ideal for a midweek meal. The tomato sauce is added on top after the loaf has cooked. For optimal results since its being baked in a loaf pan, add some water around the oven pan, so it cooks Bain Maire.
½ LB each of ground sirloin and mild Italian bulk sausage
1 cup of chopped parsley
1 onion – chopped finely
3 garlic cloves – chopped finely
1 TBSP Worcestershire sauce
1 egg
1 TBSP balsamic vinegar
¼ cup of grated Parmesano Reggiano cheese
½ cup of plain breadcrumbs soaked in some milk
Chopped fresh basil
Chopped fresh mint
Kosher salt and fresh cracked pepper
Fresh baby spinach
1/4 cup of feta cheese
2 TSP water
4-5 slices of Mozzarella cheese
PREHEAT OVEN TO 375F
In a skillet, sweat the onions and the garlic with some salt until translucent. Set aside and allow to cool.
In a large working bowl, add the ground meats and add the rest of the ingredients and the cooled onion/garlic mix. Incorporate all the ingredients without overmixing.
Rub the interior of a meatloaf pan with some olive oil and place half the mixture on the bottom. Add the cheese slices, the feta crumbles and the spinach leaves and top with the remaining meat mixture. Place prepared meatloaf inside a deep oven pan and add about 1 cup of water around it. Bake uncovered for about 45 minutes. Allow the loaf to cool for about 10 minutes before inverting and placing onto a serving plate. Serve with the tomato sauce on top and a crisp fresh green salad.
TOMATO SAUCE
1 14 oz can of whole San Marzano tomatoes
2 garlic cloves – finely minced
2 shallots – finely minced
1 TSP sugar
Pinch of red pepper flakes
1 TBSP balsamic vinegar
3 stalks and with leaves of fresh basil
3 TBSP fresh chopped parsley
Kosher salt and fresh cracked pepper
In a medium saucepan, add about 2 TBSP of olive oil and sweat the shallot and garlic for a few minutes till aromatic and slightly translucent. Add the tomatoes, previous crushed by hand with their cores removed. Add the sugar, red pepper flakes, whole basil, sugar and balsamic. Simmer for about 30-40 minutes, stirring often. Five minutes before cooking time is done, add the chopped parsley, basil, salt and pepper.
Check out Romancing the Meatloaf to achieve the best results when it comes to baking a loaf.
