How To Make Meatloaf al Italiano
This meatloaf al Italiano is perfect for the whole family on weeknight dinner. This savory and flavor-packed dish can serve up to 6 people.
Serves:
Ingredients
- 1tbspolive oil,or as needed
- 1cupmushrooms,chopped
- ½cupred bell pepper,chopped
- ½cuponion,finely chopped
- 1garlic clove,minced
- ½cupItalian seasoned bread crumbs with romano cheese
- 3sprigsItalian parsley,finely chopped
- 1large egg
- 1tspItalian seasoning
- 11ozground pork
- 18ozlean ground beef
For the Glaze (Optional):
- ¼cuptomato sauce
- 1tspdijon mustard,such as Maille®
- 1tspdark brown sugar
- 1tspwhite vinegar
Instructions
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Preheat the oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan.
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Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms, bell pepper, and onion; cook and stir until just soft for 3 to 4 minutes.
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Add garlic and cook until fragrant, about 30 seconds. Set the mixture aside and let cool.
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Meanwhile, mix bread crumbs, parsley, egg, and Italian seasoning together in a large bowl. Add cooled veggie mixture; mix well.
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Gently mix in ground pork and ground beef. Place mixture into the prepared loaf pan and form into a loaf shape.
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Mix tomato sauce, Dijon mustard, brown sugar, and vinegar together in a bowl. Set glaze aside.
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Bake meatloaf in the preheated oven for 45 minutes. Remove from the oven and brush glaze over loaf.
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Return to the oven and continue to bake, brushing with glaze every 10 to 15 minutes until no longer pink in the center for about 30 minutes more.
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Remove from the oven and drain excess oil.
Nutrition
- Calories: 445.23kcal
- Fat: 34.20g
- Saturated Fat: 13.02g
- Trans Fat: 1.01g
- Monounsaturated Fat: 15.27g
- Polyunsaturated Fat: 1.95g
- Carbohydrates: 4.22g
- Fiber: 0.88g
- Sugar: 2.30g
- Protein: 28.77g
- Cholesterol: 140.25mg
- Sodium: 314.56mg
- Calcium: 155.76mg
- Potassium: 520.94mg
- Iron: 2.85mg
- Vitamin A: 52.54µg
- Vitamin C: 19.07mg
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