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ground beef kosher salt three milk eggs couple parsley onion garlic olive oil cooking spray ketchup store-bought balsamic drizzle Worcestershire sauce chicken Italian-American crusty white bread tomato
Viewed: 78 - Published at: 3 years agoIngredients
- 2 pounds ground beef, pork and veal (a meatloaf mix)
- Kosher salt and ground black pepper
- Three 1-inch slices good-quality stale white bread
- Milk, for soaking bread
- 2 eggs
- A couple handfuls grated Parmigiano-Reggiano
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup grated onion
- 3 to 4 cloves garlic, grated or finely chopped
- Olive oil cooking spray
- 1 cup ketchup
- 2 tablespoons store-bought balsamic drizzle (or reduce 1/4 cup vinegar and 1 tablespoon brown sugar in a small pot to about 2 tablespoons of drizzle)
- 1 tablespoon Worcestershire sauce
- Chicken stock, for warming
- Italian-American crusty white bread, for serving
- Toppings: lettuce, tomato, red onion, thinly sliced fresh mozzarella and torn fresh basil leaves
Method
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the meat in a mixing bowl and sprinkle with salt and pepper.
- Trim the crusts off the bread and place in a small bowl, cover with milk and soak to soften.
- Squeeze the milk from the bread and crumble as you add it to the meat.
- Then add the eggs, cheese, parsley, grated onion and garlic, and mix to combine.
- Form into a loaf about 4 inches high and put on the baking sheet.
- Spray with olive oil.
- Mix the ketchup with the balsamic drizzle and Worcestershire.
- Season with pepper.
- Spread about 1/3 cup of the ketchup mixture over the top of the meatloaf.
- Bake until cooked through, about 1 hour.
- To reheat, slice the meatloaf 1 1/2 inches thick and put in a pot of warmed chicken stock.
- Serve the meatloaf hot or cold on thick-sliced Italian white bread with the remaining ketchup mixture and the lettuce, tomato, onions, mozzarella and basil.
