Paul's Italian-Style Meatloaf

Mikekey's Note:

A twist on the old standard meatloaf. This is from someone who used to run an old BBS that had a cooking "echo". I use 1/2 ground beef, and 1/2 ground turkey. Use a commercial canned marinara or make your own.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 lb ground beef
• 1/2 cup Italian seasoned breadcrumbs
• 1/2 cup milk
• 1 egg
• 1/4 teaspoon fennel seed
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper, to taste
• 1 small onion, minced
• 1 teaspoon garlic, minced
• 2 teaspoons olive oil
• 2 cups marinara sauce

Directions:

1. Pre-heat the oven to 350°F.
2. Put a cookie sheet in oven while preheating.
3. In a large bowl, mix together the beef, breadcrumbs, milk, egg and spices.
4. Heat the oil in a skillet. Add the onion and garlic. Cook until just soft.
5. Mix into the meat mixture.
6. Put into a loaf pan. Place loaf pan on preheated cookie sheet and bake for 1 hour or until firm in the middle.
7. Cool slightly and slice.
8. Heat marinara sauce, and top slices of meatloaf with it.

Reviews

[Chef1MOM~Connie]

Mikekey this is a really great recipe. I never have used a red sauce over meatloaf and I really liked this so did DH. He had 3 slices!!! He also kept saying this is really good like this! Thank goodness I doubled the amount, now we have some for another dinner. This is a definite repeat performance! Made for MAKE MY RECIPE TAG ~ Ed'tn 14

[JustJanS]

We eat quite a lot of meatloaf and this one was pretty good thank you. I doubled the mix and used half ground turkey. I loved the flavour from the fennel seeds (may have used slightly more than you asked for) and found the meatloaf to be very moist.

[I'mPat]

A very flavoursime herby meatloaf, I only served 3 (with left overs for the DS's lunches for 2 days). For the marinara sauce I used Jensen's Organic Mushroom Pasta Sauce (2 cups [500grams] to a jar but only used 1 cup for 3 of us). With the DH not here I took the opportunity to used the onion in the mix and enjoyed (would normally sub spring onion/scallion). The only thing I would do different thought is in the last 5 minutes of cooking, drain off the fat and invert onto the tray to brown the outside. Thank you mikekey, made for Edition 8 - Make My Recipe.