Monday, May 6, 2013

Italian Meatloaf

Oops....it's been nearly a month since I've posted a new recipe. I'm still here...and still cooking. Honestly, I just haven't been motivated to make new recipes and have just stuck with our old favorites. I've also been out of town a few times, which always throws my meal plans off track. I made this pizza and these pork chops recently and forgot how much we love both of those dishes. Note to self: must make both more often. :-)
Anyway, I have been growing basil in a container (the only thing that I can grow and not kill) and have basil coming out of my ears. I have added it to my scrambled eggs with feta cheese, put it in chicken salad, pasta salad, and  have also made pesto. All the above are foods that Clayton doesn't care for and dubs "girl food". Fine with me...I can eat it all! :-)  I decided to incorporate basil into some meatloaf the other day and Clayton L-O-V-E-D it. The meatloaf was bursting with fresh flavors and tasted like springtime! I served the meatloaf alongside quinoa and a spring salad. Perfect and healthy meal. I highly recommend using fresh mozzarella cheese, as I did, but if you are in a pinch you can substitute shredded cheese. Enjoy! Hoot Rating: 5!
Italian Meatloaf
Recipe adapted from Cooking Light
Serves 6-8
Ingredients:
1 pound lean ground beef
3/4 cup fresh basil leaves, chopped
4 to 5 sun dried tomatoes (from a jar packed in oil), finely chopped
1/2 cup tomato sauce
1/2 cup old fashioned oats (you can use breadcrumbs but maybe increase it to 3/4 cup)
1/2 cup finely chopped onion
4 ounces (1/2 cup) fresh mozzarella, cubed
1/4 cup grated fresh parmesan
1 egg
2 garlic cloves, minced
1/3 cup tomato sauce (for topping)

Directions:

Preheat oven to 350*. Grease a bakin dish or cookie sheet with oil and set aside.
If you have not done so already, chop up your basil, tomatoes, onion, garlic, and mozzarella. 
In a large bowl comine all ingredients except 1/3 cup tomato sauce. Mix (with your hands) until well combined. Shape mixture into a 9x5(-ish) loaf on greased baking sheet. Top with remaining 1/3 cup tomato sauce. Bake at 350* for 50-60 minutes, or until center of meatloaf registers 160*. Let stand 10 minutes before slicing. 

2 comments:

  1. Hope all is ok. I miss your blog! some of our familys favorite meals i've gotten from you. hope you'll be back up and running soon.

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    1. Hi Toni. Thank you so much for your sweet comment. I am doing fine. Life has just been so busy lately. I am still cooking and trying out new dishes but haven't been photographing my creations. :/ I should be back into the swing of things soon. Thanks again for your sweet comment!

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