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Italian Meat Loaf




Source of Recipe


Cooking Pleasures, Oct/Nov 2003






Recipe Introduction


Sausage, Parmesan cheese, ricotta cheese, tomatoes and oregano give this meat loaf a distinctly Italian accent. It's topped with a sauce that adds moisture and flavor during baking. Serve the meat loaf with a Caesar salad and a loaf of Italian bread.





List of Ingredients



• SAUCE:
  
• 1 cup canned crushed tomatoes in tomato puree
  
• 1/4 cup finely chopped sun-dried tomatoes in oil, drained
  
• MEAT LOAF:
  
• 2 tsps olive oil
  
• 1 medium onion, finely chopped
  
• 2 garlic cloves, finely chopped
  
• 2 eggs
  
• 1/3 cup whole milk ricotta cheese
  
• 3/4 cup unseasoned dry bread crumbs
  
• 1/3 cup plus 1/4 cup freshly grated Parmesan cheese, divided
  
• 2 tsps finely chopped fresh oregano
  
• 1/2 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• 1/4 tsp crushed red pepper
  
• 1 lb ground beef chuck
  
• 1/2 lb ground veal
  
• 1/2 lb bulk mild Italian sausage
  






Instructions



1. In medium bowl, stir together crushed tomatoes and sun-dried tomatoes.
   
2. Heat oven to 350.
   
3. Heat oil in medium skillet over medium heat until hot. Add onion; cook 5 minutes or until softened, stirring occasionally. Add garlic; cook 30 seconds or until fragrant. Place in large bowl; cool to room temperature.
   
4. Whisk eggs into onion mixture. Stir in ricotta cheese until blended.
   
5. Stir in 1/2 cup of the tomato sauce, bread crumbs, 1/3 cup of the Parmesan cheese, oregano, salt, black pepper and red pepper.
   
6. Add ground beef, ground veal and sausage; mix together by hand or with large fork until evenly blended. Press into 9x5-inch loaf pan or place freeform loaf in shallow baking pan.
   
7. Stir remaining 1/4 cup Parmesan cheese into remaining tomato sauce. Spread sauce over top of meat loaf.
   
8. Bake 1 hour or until meat loaf is firm and juices run clear. Loosely cover with foil; let stand 15 minutes before slicing.
   






Final Comments


8 servings