Food recipes
Italian-Style Meatloaf with Sun-Dried Tomatoes, Black Olives, Oregano, and Parmesan
Italian-Style Meatloaf with Sun-Dried Tomatoes, Black Olives, Oregano, and Parmesan
Meatloaf is easy to make, which makes it an excellent base for freestyle flavour. Cooks all over the world stir local flavours into ground meat. My favourite version comes from the grand tradition of Italian cooking. This is a great way to jazz up this old-fashioned classic with a newfangled twist or two!
Serves 4 to 6
Ingredients:
2 tablespoons (30 mL) olive oil
2 large onions, finely chopped
8 garlic cloves, thinly sliced
2 large eggs
1/2 cup (125 mL) tomato paste
1-1/2 pounds (750 g) ground beef chuck
2 cups (500 mL) dry bread crumbs
1/2 cup (125 mL) chopped sun-dried tomatoes
1/2 cup (125 mL) chopped pitted Kalamata olives
1/2 cup (125 mL) grated Parmigiano-Reggiano cheese
1/2 cup (125 mL) chopped fresh parsley
1 tablespoon (15 mL) dried oregano
1 teaspoon (5 mL) your favourite hot sauce
Directions:
1. Preheat your oven to 350°F (190°C). Lightly oil a small baking sheet.
2. In your favourite sauté pan over medium-high heat, heat the olive oil, then toss in the onions and garlic. Sauté them until they’re golden brown and fragrant, about 10 minutes.
3. Meanwhile, lightly whisk the eggs in a large bowl. Whisk in the tomato paste. Add the ground beef, bread crumbs, tomatoes, olives, Parmesan, parsley, oregano, hot sauce, and the sautéed onions. Quickly and efficiently stir and blend with your hands until everything is thoroughly mixed. Transfer to the baking sheet and shape into a thick loaf.
4. Bake until a meat thermometer inserted into the centre of the meatloaf reads 160°F (70°C), about 1 hour. Serve and share!
Tip:
Sautéing the onions first not only adds flavour to them but also removes any excess moisture that may weigh down the meatloaf. If possible, ask your butcher to coarsely grind the chuck meat for you; your meatloaf will have a heartier, meatier texture. KNIVES & POTS You don’t need a chef’s inventory of oddly shaped knives and obscure pots to succeed in the kitchen. For 99 percent of your day-to-day needs, just a few basic tools will do: One large pot, big enough to boil pasta in One smaller pot, big enough for a batch of pasta sauce One frying pan, large enough to fry up a batch of pancakes One large chef’s knife, for the bulk of your slicing and dicing One serrated knife, for slicing bread One small paring knife, for opening envelopes and cutting limes for your gin and tonics
Meatloaf is easy to make, which makes it an excellent base for freestyle flavour. Cooks all over the world stir local flavours into ground meat. My favourite version comes from the grand tradition of Italian cooking. This is a great way to jazz up this old-fashioned classic with a newfangled twist or two!
Serves 4 to 6
Ingredients:
2 tablespoons (30 mL) olive oil
2 large onions, finely chopped
8 garlic cloves, thinly sliced
2 large eggs
1/2 cup (125 mL) tomato paste
1-1/2 pounds (750 g) ground beef chuck
2 cups (500 mL) dry bread crumbs
1/2 cup (125 mL) chopped sun-dried tomatoes
1/2 cup (125 mL) chopped pitted Kalamata olives
1/2 cup (125 mL) grated Parmigiano-Reggiano cheese
1/2 cup (125 mL) chopped fresh parsley
1 tablespoon (15 mL) dried oregano
1 teaspoon (5 mL) your favourite hot sauce
Directions:
1. Preheat your oven to 350°F (190°C). Lightly oil a small baking sheet.
2. In your favourite sauté pan over medium-high heat, heat the olive oil, then toss in the onions and garlic. Sauté them until they’re golden brown and fragrant, about 10 minutes.
3. Meanwhile, lightly whisk the eggs in a large bowl. Whisk in the tomato paste. Add the ground beef, bread crumbs, tomatoes, olives, Parmesan, parsley, oregano, hot sauce, and the sautéed onions. Quickly and efficiently stir and blend with your hands until everything is thoroughly mixed. Transfer to the baking sheet and shape into a thick loaf.
4. Bake until a meat thermometer inserted into the centre of the meatloaf reads 160°F (70°C), about 1 hour. Serve and share!
Tip:
Sautéing the onions first not only adds flavour to them but also removes any excess moisture that may weigh down the meatloaf. If possible, ask your butcher to coarsely grind the chuck meat for you; your meatloaf will have a heartier, meatier texture. KNIVES & POTS You don’t need a chef’s inventory of oddly shaped knives and obscure pots to succeed in the kitchen. For 99 percent of your day-to-day needs, just a few basic tools will do: One large pot, big enough to boil pasta in One smaller pot, big enough for a batch of pasta sauce One frying pan, large enough to fry up a batch of pancakes One large chef’s knife, for the bulk of your slicing and dicing One serrated knife, for slicing bread One small paring knife, for opening envelopes and cutting limes for your gin and tonics
Printed from https://recipe.bluelayer.org/recipe/75976/italian-style-meatloaf-with-sun-dried-tomatoes-black-olives-oregano-and-parmesan