This outstanding Italian Meatloaf recipe is sure to please the entire family, and the leftovers (if you’re lucky enough to have any!) are amazing!
This meatloaf is basically one big giant meatball, or at least that’s what I tell my kids so that they’ll eat it. But, seriously, it is similar to meatballs, only it has a lot more flavor and is easier to make. I like to serve it with my Big Italian Salad — a firm family favorite — and Parmesan Smashed Potatoes, but it’s delicious with pasta too. Leftovers are even better the next day, sliced and topped with melted cheese in a warm sandwich.
As you can see, I use a good quality store-bought marinara sauce. Feel free to make your own, but I don’t think it’s worth it since the recipe only calls for 3/4 cup.
Begin by chopping the vegetables. I use a food processor, which makes it quick and easy. You want to pulse until the vegetables are finely chopped but not puréed — this makes for a nicely textured meatloaf. (And always rough chop the veggies before putting them in the machine, otherwise they won’t chop evenly.)
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