Meatloaf

I absolutely love meatloaf when made well. I have long made Martha Stewart's classic recipe until I recently found this recipe for Italian Meatloaf by Michael Chiarello. This has become my regular standby, although I do like to switch things up and make Martha's recipe from time to time. I think the touch of balsamic vinegar is what really makes this recipe special. I omit the first step of sauteing the onions, bell peppers and garlic because I don't like those things in my meatloaf and it also makes the recipe faster to throw together. I also highly recommend Giada's Stuffed Meatloaf recipe. Its a bit time consuming to make the chestnut stuffing but well worth it.

Italian Meatloaf

Recipe Courtesy of 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
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

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.