Tuscan Meatloaf
photo by CaliforniaJan
- Ready In:
- 1hr 25mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
Meatloaf
- 2 lbs lean ground beef
- 10 large olives, sliced (green or black)
- 4 garlic cloves, minced
- 1 small red onion, diced
- 1 1⁄2 cups mozzarella cheese, diced
- 1⁄3 cup parmesan cheese, grated
- 3 tablespoons capers, coarsely chopped
- 3 tablespoons pickled jalapeno peppers, diced
- 2 tablespoons sun-dried tomatoes, diced
- 2 tablespoons balsamic vinegar
- 1 1⁄2 tablespoons kosher salt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried oregano
- 2 teaspoons fresh coarse ground black pepper
- 1⁄2 teaspoon ground cayenne pepper
- 1⁄2 teaspoon ground cumin
-
Additional ingredients
- nonstick cooking spray
- 1 tablespoon olive oil
- 2 cups tomato sauce
directions
- Preheat oven to 375°F/190°C.
- In a large bowl combine all the ingredients for the meatloaf. Mix well.
- Spray a 12x4x4 inch loaf pan with non-stick cooking spray.
- Transfer meat mixture to the greased loaf pan, pressing the meat firmly into the pan.
- Brush top of meatloaf with olive oil.
- Place pan onto a baking tray to catch any drippings. Bake in the center rack of oven, uncovered, for 60 to 80 minutes, until internal temperature is 160°F.
- Remove from oven. Carefully drain excess fat and moisture from around the meatloaf.
- Allow meatloaf to rest in pan for 5 minutes to set.
- In the meantime, bring tomato sauce to a simmer over medium heat. Reduce heat to low and keep warm.
- Transfer meatloaf onto a serving platter. Cut into 1 inch thick slices. Serve with warmed tomato sauce.
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Reviews
-
We had to change a few things in this recipe but the flavours were so fabulous that it still deserves 5 stars. The biggest change for us was the salt, it asked for 1 1/2 Tbsp... we put 1 1/2 tsp & it still was abit on the salty side. Increased the meat by adding 1 italian sausage but reduced the olives, cayenne & mozza cheese abit. The mixture was fairly (dry) crumbly so I added some soda cracker crumbs with 1 egg to help form it together. I cooked it on a broiler pan so the grease cooked off abit. It stayed together nicely & there was plenty of flavour to make the taste buds dance, thanks for sharing this recipe.
RECIPE SUBMITTED BY
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UPDATED: 15 Aug 2007
Hi! Thanks for taking a peek at my page! I'm formally from East Norriton, PA, a suburb of Philadelphia. After 21 years of marriage, got divorced and met a Brit living in the U.S. He decided to come back to his homeland and I came over here about a year later. We were married in October 2005.
Here I am down at Viking Bay which is only two miles from our house. My hubby grew up down here and I love living near the seaside.
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We adopted two rescue cats in May 2007 and now I have some company during the day! (Yeah sure, great company they are when they sleep all day!)
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I really have it made I think. I have a husband who can cook! I cook during the week and Peter cooks on the weekends. I have included some of his concoctions in my list of recipes.
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I'm still unemployed which gives me plenty of time to experiment in the kitchen. I love to cook and try different things and 'Zaar has really helped in that aspect. I'd love to start my own business someday selling some of my homemade creations.
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