Italian Meatloaf

americastestkitchen.com

Nancy Sigl

I've made all of the recipes I have marked with star rating. Follow me on Instagram: iNancykins

subheading: GATHER YOUR INGREDIENTS:

subheading: Sauce:

1 tablespoon extra-virgin olive oil

5 garlic cloves, sliced thin

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can tomato sauce

¼ teaspoon red pepper flakes

¼ teaspoon table salt

subheading: Meatloaf:

35 square saltines

¾ cup whole milk

2 large eggs

1 pound 85 percent lean ground beef

1 pound sweet Italian sausage, casings removed

2 ounces Parmesan cheese, grated (1 cup)

1 teaspoon granulated garlic

1 teaspoon dried oregano

½ teaspoon table salt

½ teaspoon pepper

¼ teaspoon red pepper flakes

4 ounces fontina cheese, shredded (1 cup)

3 tablespoons chopped fresh basil

View Nutritional Information

subheading: KEY EQUIPMENT:

The Best Saucepans

13 by 9-inch Broiler-Safe Baking Dishes

Graters

subheading: BEFORE YOU BEGIN:

Grate the Parmesan using a rasp-style grater; shred the fontina on the large holes of a box grater. If making our Italian Meatloaf Sandwich, set aside 1 cup of sauce before slicing the meatloaf.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer