Ciao Bella Italian Meatloaf Recipes

Steps:

• In large bowl, combine the crumbs, egg, onion, salt and oregano; crumble the meat over the top. Mix gently. Stir in 3/4 cup tomato sauce; set aside. Cut two pieces of waxed paper 15-in. long. Place meat mixture in center of one rectangle; cover with second rectangle. , With a rolling pin, press meat into a 13x9-in. rectangle. Remove top sheet of waxed paper. Sprinkle meat with cheese and mushrooms; top with remaining tomato sauce. Roll up meat, jelly-roll style, starting at narrow end; use waxed paper to help. Place meat seam side down; seal ends securely. Place in a greased 9x5-in. loaf pan. , Bake at 375° for 30 minutes. Drain; bake 30 minutes longer.

Steps:

• Preheat the oven to 350 degrees F.
• For the meatloaf: Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, parsley, Italian seasoning, salt, seasoned salt and some pepper in a large mixing bowl. Add the eggs. With clean hands, mix the ingredients until well combined.
• Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain. Lay the pancetta slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
• For the tomato sauce: Put the diced tomatoes into a bowl. Add the brown sugar, dry mustard and cayenne pepper and splash in the Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
• Bake for 45 minutes, and then pour another third of the remaining tomato sauce over the meatloaf. Bake until no longer pink in the middle, for an additional 20 to 25 minutes. Allow to sit 10 minutes before serving.
• Serve with the remaining tomato sauce on the side as a dipping sauce.

Steps:

• Heat oven to 325 degrees F.
• In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
• Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
• Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Steps:

• In a small saucepan, heat 1 tablespoon olive oil and saute onions over medium heat until golden, about 7 minutes.
• Add garlic and cook another 2 minutes; remove from heat and let cool.
• Pulse bread in a food processor to make about 1 cup of fresh bread crumbs; set aside 1/2 cup for the meatloaf (spread the rest on a baking sheet to dry out).
• Combine the 1/2 cup bread crumbs with the milk, then squeeze out all the liquid you can and discard.
• In a large mixing bowl, combine sauteed onion, garlic, damp bread crumbs, beef, Parmesan, prosciutto, and eggs; season with salt and pepper.
• Form the mixture into a loaf shape and roll in the dried bread crumbs on the baking sheet.
• Let rest in the refrigerator 30 minutes.
• Preheat oven to 400 degrees F.
• In a skillet, heat 1 tablespoon oil, over medium heat, and cook the sliced onions until golden, about 7 minutes; remove and set aside.
• Melt butter in loaf pan, or casserole, or other stove-top and oven safe cooking vessel, add meatloaf and gently brown on all sides for about 7 minutes.
• Add wine, stock, mushrooms, and sliced onions, and bring to a simmer; cover and transfer to oven.
• Cook 45 minutes until internal thermometer reaches 160 degrees F.
• Transfer meatloaf to a serving platter, skim any fat from sauce, then spoon sauce over meatloaf.
• Garnish with parsley and lemon zest.