IE 11 is not supported. For an optimal experience visit our site on another browser.

Meatloaf Parmesan

SERVINGS
4-6
RATE THIS RECIPE
(10)
SERVINGS
4-6
RATE THIS RECIPE
(10)

Ingredients

For meatloaf
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, finely chopped
  • 1 celery stalk, finely chopped about 1/3 cup)
  • 1 large shallot, finely chopped or 1/3 cup finely chopped onion
  • 1 28-ounce can crushed tomatoes (in puree)
  • 2 dried Turkish bay leaves, broken in half
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 3 large garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 2/3 cup chopped fresh basil plus sprigs for garnish (optional)
  • 2/3 cup finely grated Parmesan cheese (preferably Parmesan Reggiano)
  • 1 small onion or 1/2 large onion, finely chopped (about 2/3 cup)
  • 1/3 cup Panko (Japanese breadcrumbs)
  • 2 pounds ground beef (80% lean)
  • 1/2 cup coarsely grated whole milk mozzarella cheese
  • For quick marinara
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, finely chopped
  • 1 celery stalk, finely chopped (about 1/3 cup)
  • 1 large shallot, finely chopped or 1/3 cup finely chopped onion
  • 1 28-ounce can crushed tomatoes (in puree)
  • 2 dried Turkish bay leaves, broken in half
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Preparation

    Baking Directions:

    For the sauce:

    1. In a large heavy saucepan, heat the oil over medium heat. Add the garlic, celery, and shallot. Sauté until the celery softens, about 5 minutes. Add crushed tomatoes, bay leaves, and dried crushed pepper.Bring to simmer, stirring occasionally. Adjust heat to medium-low or low and continue to simmer gently until the sauce thickens slightly and is reduced to about 3 cups, 20 to 25 minutes.
    2. Mix in basil, salt, and pepper. (Can be made 1 day ahead. Cool, cover, and refrigerate. Remove bay leaves before using.)

    For the meatloaf:

    1. Preheat the oven to 375°F.
    2. In a large bowl, stir eggs, garlic, 2 teaspoons salt, and 1 teaspoon pepper to blend. Mix in 2/3 cup marinara sauce, chopped basil, Parmesan cheese, onion, and panko. Add beef and blend well.
    3. Mound meatloaf mixture on a large rimmed baking sheet; press out to 12x8-inch rectangle (about 1 inch thick). Spread ½ cup sauce thinly over the top. Bake the meatloaf until cooked through and instant read thermometer registers 160°F, 25 to 30 minutes (there will be lots of juices and drippings on sheet around meatloaf).
    4. Cut the meatloaf into eight 4-inch squares and separate the squares slightly. On each, square spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 tablespoon of mozzarella cheese in center of the sauce.
    5. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes. Transfer meatloaf squares to plates. Spoon additional sauce alongside; garnish with basil sprig.

    Recipe Tags