Even if you are a beginner in the kitchen, you can put this meatloaf together and surprise your family with a home cooked meal. This is a meatloaf that tastes almost like your favorite meatballs. It is a perfect blend of spice and flavor. My mother used to make meatloaf when I was younger, but until recently, I did not make the effort.
I wanted to repeat my mother’s meatloaf and that took me a little while to figure out. Meatloaf is one of those meals that some people will not try. That may be because they did not like it when they were a kid or it just sounds bad to them. This is similar to my Chicken Parmesan that I make. Yet, I have to say this is much better.
When I make this for dinner I usually have mashed potatoes or mashed cauliflower and some steamed vegetables or a dinner salad on the side. If I have any meatloaf remaining, I wrap it tightly and store it in the refrigerator.
The next day I will use it to make sandwiches for myself or my hubby for lunch at work. There is nothing like a cold meatloaf sandwich the next day. When I make meatloaf, I like to make at least two loaves of this meatloaf. This way I have one in the freezer that I can use for a quick meal if I had a busy day.
WHAT DO YOU NEED TO MAKE PARMESAN MEATLOAF?
1 pound ground turkey
1 pound ground beef
2 tsp garlic, minced
1 ½ tsp Italian seasoning
¼ cup bread crumbs
1 large onion, diced
2 large eggs
½ cup grated parmesan
½ cup marinara sauce
½ cup shredded mozzarella cheese
Salt, pepper and olive oil
HOW TO MAKE PARMESAN MEATLOAF
Preheat the oven to 350*
In a mixing bowl, combine the two meats, Italian seasoning, garlic, eggs, bread crumbs, onion and the parmesan cheese.
Combine those ingredients well.
Form the mixture into a loaf shape and place into a loaf pan.
Top the loaf with marinara sauce and place in the oven.
Bake for 50 minutes.
Remove from the oven and top with the remaining cheese.
Return to the oven and bake for an additional 10 minutes.
EXTENDED HIGHLIGHTS
- For the sauce: Over medium heat, heat the oil in a big heavy pan. Garlic, celery, and shallot should all be added at this point. Simmer for about 5 minutes, or until the celery softens. Toss in crushed tomatoes, bay leaves, and dried crushed pepper. Cook, stirring regularly, until the liquid has reduced to a simmer. Reduce heat to medium-low or low and continue to cook, stirring occasionally, for 20 to 25 minutes, or until the sauce thickens a little and has been dropped to about 3 cups. Add basil, salt, and pepper and stir to mix. (This recipe can be made up to a day ahead of time. Cool, cover, and store in the refrigerator. Before using, discard the bay leaves.)
- For the meatloaf: After setting the oven to 375°F, toss eggs, garlic, 2 teaspoons salt, and 1 teaspoon pepper together in a large mixing basin to blend. Add in 2/3 cup marinara sauce, diced basil, Parmesan cheese, and onion. Add beef and blend thoroughly. Fill a big lined baking sheet halfway with meatloaf mixture and flatten into a 12×8-inch rectangle (about 1 inch thick). Thinly slathered on top of the 12 cup sauce.
- Bake the meatloaf for 25 to 30 minutes in the oven: or until it is cooked through and an instant read thermometer registers 160°F. Remove the meatloaf from the pan and cut it into eight 4-inch squares, slightly separating the squares. Apply 2 generous tablespoons of sauce on each square, allowing a meat border obvious. In the centre of the sauce, sprinkle 1 tablespoon mozzarella cheese. Place the meatloaf back in the oven. Bake for 5 minutes. Place the meatloaf squares on serving plates. Serve with extra sauce and a basil sprig on the side.
TIPS AND TRICKS
- For my meatloaf recipe: I typically use thinner cuts of beef, such as 90:10. As a result, the olive oil, eggs and cheese do not make the dish overly fattening. Beef, turkey, and ground chicken can all be used in this Italian Meatloaf. However, I prefer turkey-based Italian meatloaf.
- After sautéing the onions and garlic in olive oil: I let them cool before adding all of the ingredients. Raw onions and garlic will never cook adequately if not fried before adding the other meatloaf components because meatloaf is only heated to a low temperature.
- Breadcrumbs and dairy: I like half-and-half, and I always have it on hand for my coffee. It is a household mainstay for me. I fell in love with it the first time I tried it and have never looked back. I know a ‘panade’ is typically made up of milk and bread crumbs, but if you are using a leaner cut of meat for your Italian meatloaf, you will need a bit extra fat to prevent it from becoming dry. Plain breadcrumbs or Panko bread crumbs work well, however I would not use preseasoned breadcrumbs. Gluten-free Panko breadcrumbs can be used to make this recipe gluten-free.
- Marinara sauce: There are only 11 ingredients in this sauce, and it takes a few minutes to make. However, this sauce exists to serve two functions here. First and foremost, the Marinara sauce complements this meatloaf recipe well. The second is that the sauce is drizzled over the top of the Italian meatloaf after it has been browned. For the second half of the cooking time, it covers the meatloaf, sealing in moisture and allowing it to gently simmer until it reaches the desired temperature.
RECIPE VARIATIONS
- Rather than using dried minced onion, use 1/3 cup finely chopped onion.
- For a humid meatloaf, use soft rather than fine breadcrumbs.
- Replace some of the ground meat with grated carrot or potato. It is a good way to keep vegetables hidden from the children, and the bread will have fewer calories.
FREQUENTLY ASKED QUESTIONS:
- Can I use a combination of meats?
I generally do. I use ground beef, ground turkey. It gives the meatloaf a unique flavor that is super tasty.
- Should I use crackers or breadcrumbs?
I have used bread crumbs, crackers, rice, oatmeal, and even mashed potato flakes. I am a firm believer that bread crumbs work the best in meatloaf.
- Do I have to use Parmesan Cheese?
I find that Parmesan is a delightful addition to the meatloaf. However, I am sure that you could use a different cheese if you would like.
- Can I freeze this meatloaf?
It does well in the freezer. It holds up well through the freezing and the thawing. It still tastes phenomenal. The meatloaf will last in the freezer for 3 months. Storing it in the refrigerator in a tightly wrapped plastic film and it will be good for 3 days.
- How do I know if my meatloaf is prepared?
Use a thermometer that gives you an instantaneous reading. Using an instant read thermometer, we believe, is the most simple and direct trick to determining whether meatloaf is done. When the core temperature of the meatloaf hits 155F degrees at the toughest part, it is ready to be taken out of the oven.
- How long should I set this recipe aside before eating?
Retrieve the cake from the oven and set it aside to cool for ten minutes before cutting. Allowing the meat to rest helps the juices to seep back into the meat; slicing into loaves too soon causes the juice to flow out. Enjoy the remaining sauce with your meal!
- Why is my meatloaf dry?
Overcooking is the primary cause of most meatloaf recipes becoming dry. The instant-read thermometer is one of the tricks to a good meatloaf recipe. When you overcook meat, it dries out, just like when you grill a hamburger. Know what temperature to cook whatever meat you are using, and do not go higher than that.
Sautéing the onions and garlic before mixing them into the ground meat is another approach to combat dry meatloaf. In lean types of meat like bison and turkey, the extra fat from the olive oil is very beneficial. Even with beef, I prefer to use leaner ground beef and add my own fat, knowing that the fat comes from healthy sources like olive oil, eggs, and cheese rather than the strange pieces of animal fats found in certain ground meat.
- Why is my meatloaf dry?
Overcooking is the primary cause of most meatloaf recipes becoming dry. The instant-read thermometer is one of the tricks to a good meatloaf recipe. When you overcook meat, it dries out, just like when you grill a hamburger. Know what temperature to cook whatever meat you are using, and do not go higher than that.
Sautéing the onions and garlic before mixing them into the ground meat is another approach to combat dry meatloaf. In lean types of meat like bison and turkey, the extra fat from the olive oil is very beneficial. Even with beef, I prefer to use leaner ground beef and add my own fat, knowing that the fat comes from healthy sources like olive oil, eggs, and cheese rather than the strange pieces of animal fats found in certain ground meat.
CONCLUSION
This quick Italian meatloaf dish is one of my favorites. I have tried it with beef, turkey, and chicken, and they have all been a hit with my family. It is a simple meatloaf recipe that is fun to cook because it is full of flavor and never dull or boring. The most difficult part of the recipe is sautéing the onions and garlic.
If you like, you may turn this meatloaf recipe into meatballs. Each meatball gets a soft, melted cheese centre by stuffing a small cube of fontina or mozzarella cheese into the centre. Is so lovely . Isn’t it?
Parmesan Flavored Meatloaf
Ingredients
- 1 pound ground turkey
- 1 pound ground beef
- 2 tsp garlic, minced
- 1 ½ tsp Italian seasoning
- ¼ cup bread crumbs
- 1 large onion, diced
- 2 large eggs
- ½ cup grated parmesan
- ½ cup marinara sauce
- ½ cup shredded mozzarella cheese
- Salt, pepper and olive oil
Instructions
Preheat the oven to 350*
In a mixing bowl, combine the two meats, Italian seasoning, garlic, eggs, bread crumbs, onion and the parmesan cheese.
Combine those ingredients well.
Form the mixture into a loaf shape and place into a loaf pan.
Top the loaf with marinara sauce and place in the oven.
Bake for 50 minutes.
Remove from the oven and top with the remaining cheese.
Return to the oven and bake for an additional 10 minutes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 542Total Fat: 35gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 222mgSodium: 583mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 47g
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