Italian Meatloaf (Kinda) by Bill |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I love meatloaf and have been pidling around for years to come up with a great recipe. I've even thought of adding liver or ground pig nose. I was able to fight that urge and finally came up with this recipe. It makes a lot but can be cut in half so I hope you will try it. Thanks Ingredients:
1 lb ground chuck |
1 lb ground lamb |
1 italian sausage |
3 pieces rye bread |
1/2 cup red wine |
1 egg (large ) |
1 sweet red pepper |
1 sweet onion |
4 tablespoons basil (chopped fresh ) |
2 tablespoons oregano (chopped fresh) |
2 teaspoons thyme (fresh) |
3 teaspoons salt |
1 teaspoon garlic salt |
2 teaspoons pepper |
1 (6 ounce) can tomato sauce |
2 tablespoons olive oil |
1 1/2 cups parmesan cheese (grated) |
Directions:
1. Put Meat in a large bowl, You have to take the sausage meat out of the casing. Mix the meat with your hands. In another smaller bowl put in 3 torn rye bread slices then pour red wine over it and soak it for 2 minute Take a fork and mash until mush. Add the rest of the ingrediants and mix till everything is blended. pour over the meat and mix till meat and other ingrediants are totally mixed. Shape in a football shape and but in a glass baking dish. Cover and refrigerate for 1/2 hour or more. Cook at 350 for 1 hour. Remove from oven and let sit for 5 minutes or so. Enjoy!
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