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BackstoryWednesday, July 13, 2011
Italian Meatloaf Parmigiana
Article first published as Italian Meatloaf Parmigiana on Blogcritics.
Spaghetti and meatballs. A pretty common dinner in most households, right? Well, it certainly is at our house. Often times, I try to find ways to serve up similar flavors and textures in different ways to make dinner more interesting. When I make spaghetti and meatballs, I tend to play around with meatball recipes. This time around, I wanted to step out of the meatball box and try something else for a change. That's when this Italian Meatloaf Parmigiana came about. Make an Italian meatloaf recipe served 'Parmigiana' style - it's a flavorful spin on traditional spaghetti and meatballs!
Parmigiana usually involves pan-frying a meat (or even a vegetable such as eggplant), topping it with tomato sauce and melted cheese. There's the ever popular veal, chicken and eggplant parmigiana versions. Since I had lean ground beef on hand, why not have a beef/Italian sausage version to add to the list? Combining lean ground beef and bulk Italian sausage, then forming the mixture into mini meatloaf patties was a tasty way to accomplish this. Of course, you could form meatballs, but I encourage you to switch it up!
- 2 tablespoons extra-virgin olive oil
- 1 red pepper, seeded, small diced
- 1 onion, diced
- 2 teaspoons (about 3 cloves) chopped garlic
- 1/2 pound ground beef (80/20)
- 1/2 pound bulk Italian sausage
- 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
- 2 cups marinara sauce (jarred or homemade); divided
- 1 cup shredded mozzarella cheese
- 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 and shredded cheese.
- Form large patties from the meat mixture and place on a lightly greased baking sheet
- Top with 1 cup of the marinara making sure to spread evenly over the top.
- Bake for approximately 30 to 35 minutes to ensure it's cooked through.
- Remove from the oven and top with shredded cheese; return to oven for 5 minutes to allow cheese to melt.
- Remove from oven and let rest for 5 minutes.
- Serve on top of your favorite pasta and with the remaining marinara on the side.