Italian Meatloaf
By Yankee Magazine|Mar 17 2003|
Marrying into an Italian family necessitated the need for my own recipe for Italian Meatloaf that is moist and delicious and my husband’s favorite.
Yield
4 to 6 servings
Ingredients
2-1/2 pounds ground chuck (at least 85% lean)
1 large onion, chopped
2 large peppers, chopped
2 tablespoons garlic
1 16-ounce can diced tomatoes, drained
1 tablespoon Italian seasoning
1 teaspoon seasoned salt for meat
2 eggs
dash milk
salt and ground pepper to taste
Progresso Italian bread crumbs
4 slices uncooked bacon
1 16-ounce can tomato sauce
Instructions
Preheat oven to 375 degrees. In a bowl, combine meat, onions, and peppers. Add next 8 ingredients and mix thoroughly. Add enough bread crumbs so meat mixture holds together nicely.
Form into a loaf shape and place in a large baking pan. Put strips of bacon lengthwise over the top, then cover with tomato sauce. Bake uncovered for 1-1/2 hours. Serve with mashed potatoes and fresh green beans.
This was the best meatloaf I have ever tasted. It was a hit with my family and I’ve shared it with many friends. Thanks. Good job
The very best meat loaf I have ever made. I did use one substitute — I used ketsup insted of tomato sauce. THANK YOU
I modified it a little, but it was still absolutely great. It will become my new meatloaf recipe. THANKS.
This was terrific! I didn’t have any bacon, and can’t wait to try it that way, this will now be our best recipe, Thank you!