Friday, December 01, 2006

Italian Meatloaf

Here's a nice little twist on an easy meal. We had this for the first time tonight. In fact, it was one of those happy things that occur when you've got a few ingredients and some time to fiddle. This variation is zippy and full of flavor. My husband kept bemoaning the fact that we had no wine. Wine with meatloaf! It was a hit with us. I hope you enjoy it too. (I think it'd make a great meatloaf sandwich as well. Sort of an Italian meatball sandwich feel.)

Try to get a nice hormone-free ground chuck. It'll be lower in fat and tastier too.

2 beaten eggs
3/4 cup milk
2/3 cup Italian bread crumbs
1 small onion, chopped
1/4 cup fresh chopped parsley
1 tsp. sea salt
1/2 tsp. dried basil
1/2 tsp. oregano
1 1/2 lbs. beef ground chuck
1 tsp. Dijon mustard
1 cup pasta sauce (I used Delallo's Sundried Tomato Sauce - no preservatives!)
Fresh grated Parmesan cheese to serve

Mix eggs and milk, then stir in bread crumbs, onion, parsley, salt, pepper, basil, oregano, and mustard. Mix in meat and put into a loaf pan. Bake at 350 degrees for one hour. Pour sauce on top and return to oven for an additional 10 minutes. Serve sprinkled with Parmesan cheese, mashed potatoes, and a green salad.

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