Italian Meatloaf

Ingredients

Here are the following ingredients:

• 6 cloves garlic
• 8 oz (250 g) coarsely chopped onion, about 2 cups (500 mL)
• 1 cup (250 mL) loosely packed fresh parsley leaves
• 3½ lb (1.75 kg) Ground Beef (Extra Lean)
• 2½ cups (625 mL) Italian seasoned bread crumbs
• 3½ oz (100 g) grated Parmesan cheese, divided, about 1 cup (250 mL)
• 6 large eggs
• ⅓ cup (75 mL) cold milk
• ½ cup (125 mL) tomato paste
• ¼ cup (60 mL) ketchup
• 2 tbsp (30 mL) liquid beef bouillon base
• 2 tbsp (30 mL) Worcestershire sauce
• ¼ cup (60 mL) dried Italian herb blend
• 2 tsp (10 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper
• 1 cup (250 mL) tomato sauce

Service

• 2 cups (500 mL) marinara sauce, warmed
• 1 cup (250 mL) finely chopped fresh parsley

Preparation

1. Pulse garlic and onion in a robot coupe until finely chopped. Add parsley; pulse until well combined. Transfer to a large mixing bowl.
2. Add ground beef, bread crumbs, ½ cup (125 mL) Parmesan, eggs, milk, tomato paste, ketchup, beef bouillon base, Worcestershire sauce, Italian herb blend, salt and pepper. Mix gently until well combined.
3. Divide mixture between 2 greased 9 x 5-inch (23 cm x 12 cm) loaf pans. Top each loaf with ½ cup (125 mL) tomato sauce and ¼ cup (60 mL) Parmesan. Cover tightly with foil. 
4. Bake, in conventional oven at 350°F (180°C), for 1 hour; remove foil. Bake for an additional 15 to 20 minutes or until a digital instant-read thermometer inserted sideways into centre of meatloaf reads 160°F (71°F).
5. Hold for service or cool completely, then cut each meatloaf into 8 1-inch (2.5 cm) slices. Return to pan, cover and refrigerate.

Service

1. Place a slice of meatloaf in a small dish and cover with foil. Bake, in conventional oven at 425°F (220°C), until heated through.
2. Serve with 2 tbsp (30 mL) warm marinara sauce. Garnish with 1 tbsp (15 mL) fresh parsley.

Beef Cuts