Marinara Meatloaf with Provolone

Marinara Meatloaf with Provolone. A delicious Italian twist on a classic meatloaf. The panini sandwiches made with the leftovers may be even better!

Marinara Meatloaf with Provolone

Originally published Jan 2012.

Some of those predicting food trends for 2012 point to a resurgence of the classic comfort food meatloaf.

This particular recipe includes great Italian flavors in the meatloaf itself. It gets an additional flavor boost from a simple marinara sauce before being topped with provolone cheese.

Food  trend or not, this is a great family meal that deserves to make repeat visits to your dinner table.

As you can see the leftovers make great meatloaf panini sandwiches with the addition of some additional marinara sauce and provolone cheese.

The best ground beef for Marinara Meatloaf.

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Marinara Meatloaf with Provolone

Marinara Meatloaf with Provolone. A delicious Italian twist on a classic meatloaf. The panini sandwiches made with the leftovers may be even better!

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Ingredients

For the Meatloaf

• 1 cup bread crumbs
• 1/3 cup milk
• 1 ½ pound lean ground beef
• ½ pound uncooked Italian sausage
• ½ cup finely shredded parmesan cheese
• 1 tsp ground black pepper
• ¼ tsp dried thyme
• 1 tsp dried oregano
• ½ tsp dried rosemary
• ½ tsp nutmeg
• 1 beaten egg
• 2 finely chopped garlic cloves

For the Marinara Sauce

• 3 tbsp olive oil
• 2 cloves minced garlic
• 1 small red onion finely diced
• 1 large can (32 oz can) crushed roma tomatoes
• 1 tbsp oregano
• 1 tbsp basil
• 1 whole bay leaf
• 1 large carrot finely grated
• ½ cup finely diced celery
• 2 tbsp brown sugar
• Salt and pepper to season

You will also need

• 6 ounces sliced provolone (or mozzarella) cheese 

Instructions

To prepare the meatloaf

1. Soak together the bread crumbs and milk for 10 minutes.
2. Combine bread crumbs and milk with all of the other ingredients for the meatloaf.
3. Combine all well and press into a medium sized loaf pan.
4. Bake at 375 degrees F for about 45 minutes.
5. Drain excess fat from the loaf pan and cover with marinara sauce.
6. Return to oven for an additional 30 minutes.
7. In the last 10-15 minutes of cooking time cover the top with the sliced provolone cheese.
8. Use any leftover marinara sauce to serve with the meatloaf.

To prepare the marinara sauce

1. In a medium saucepan sauté the olive oil, garlic and red onion for 1 minute.
2. Add  all of the other ingredients for the sauce.
3. Slowly simmer for about 20 minutes, stirring occasionally.
4. Remove bay leaf before serving
5. 1 tbsp minced capers (optional)

Notes

 

 

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 901Total Fat 52gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 32gCholesterol 239mgSodium 1059mgCarbohydrates 35gFiber 3gSugar 11gProtein 70g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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