Italian Meatloaf

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Published: 1/13/2020

Italian meatloaf served with carrots and polenta makes for a perfect weeknight dinner.

Serves: 6 Save

Ingredients (10)

  • 1 1/2 slice white bread
  • 3 tablespoon milk
  • 1/2 medium yellow onion, chopped
  • 8 ounce button mushrooms, chopped
  • 1 1/2 pound ground chuck
  • 1 egg
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 12 cherry tomatoes, cut into halves

Directions

  1. Preheat oven to 375F.
  2. Combine milk and bread. Soak 5 minutes. Combine bread mixture, onion, mushrooms, beef, egg, cheese, salt, pepper and half the tomatoes. Mix with your hands. Shape into a loaf and place in a baking dish. Scatter with remaining tomatoes. Bake 40 minutes or until meat registers 160F.

Oaxacan Negroni

The Bar

Ingredients (5)

  • 1 oz. Casamigos Mezcal Joven
  • 1 oz. Red Italian Bitters
  • 1 oz. Sweet Vermouth
  • 2 Dashes Orange Bitters
  • Charred Grapefruit Peel Garnish
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