Sunday, September 12, 2010

Michael Chiarello's Italian Meatloaf (Subs)

I was looking for something on Food Network's website the other day and came across a random section titled "Top 5 Meatloaf Recipes".  This was #1.  By a landslide!

Meatloaf is man food.....hearty and filling.  But the best part about meatloaf?  Left over meatloaf.  It's one of those foods that get better as it sits in the fridge for a few days.  And it makes a killer sandwich.

I stuffed slices into some hoagie rolls, topped them with provolone and baked them.  Perfect football food.  

And speaking of 'bout dem Buckeyes!!  Turned those Hurricanes into a tropical depression!!  Hee hee.

Here's the recipe:  (I doubled this)

Italian Meatloaf
Michael Chiarello


2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef (I used 1/2 lb ground sirloin and 1/2 lb hot Italian sausage)
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce (I used a jar Rao's Arrabiata Marinara Sauce.  Whole Foods and Fresh Market both carry it.)


Preheat oven to 350 degrees F.

Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

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