Friday, April 10, 2015

Italian Style Meatloaf

  • 2 lb. ground lamb
  • 1 yellow onion, diced
  • 2 tablespoons garlic, minced
  • 1 large tomato, diced
  • 1 red pepper, diced
  • 2 eggs, beaten
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon Italian seasoning
  • 2 cups Italian breadcrumbs
  • 1½ cups dry Parmesan
  • 2 cups mozzarella cheese, shredded
  • Salt and pepper to taste
  • Marinara Sauce
    • 1 cup tomato sauce
    • 1 teaspoon garlic, minced
    • 1 teaspoon Italian seasoning
    • ¼ teaspoon red pepper flakes
    • 1 beef bouillon cube
    • ½ teaspoon Worcestershire sauce
    • 1½ tablespoon sugar
    • Salt and pepper to taste
    Instructions
    1. Over medium high heat, saute onions and garlic until fragrant
    2. Add red pepper, tomato and Italian seasoning, sweating the vegetables until liquid evaporates, about 5 minutes. Set aside
    3. In a separate pan over medium high heat, saute garlic until fragrant then add in tomato sauce. Crumble in the beef bouillon cube and mix well
    4. Season with Italian seasoning, red pepper flakes, Worcestershire sauce, sugar and salt and pepper to taste. Simmer for 5 minutes
    5. Combine ground lamb, breadcrumbs, Parmesan, 1 cup mozzarella, eggs, ½ cup marinara sauce, vegetables, Worcestershire sauce and salt and pepper to taste. Form into a loaf using your hands, mixing all the ingredients thoroughly
    6. Coat the top of the loaf with the remaining marinara sauce and spread evenly using the back of a spoon and top with 1 cup mozzarella cheese
    7. Bake at 350 degrees F for 45 minutes or until the meat thermometer reads 160 degrees F in the middle of the meatloaf. Let it stand for 10 minutes before cutting
    8. Dish and serve hot

    No comments: