preview for This Italian Meatloaf Is For The Meatball Enthusiasts

As an Italian-American food enthusiast, I had strong feelings about developing Italian meatloaf. There are many variations of what this Italian-American version consists of, but mine shares history with the meatball: tender, cheesy, garlic-forward, and rich with tomato umami.

Classic meatloaf has many variations in terms of ingredients and structure. As for Italian meatloaf, besides the blistered mozzarella and garlicky tomato sauce, the crucial backbone of the internal structure is a panade: a mixture of fresh breadcrumbs, milk, eggs, and the addition of lots of Pecorino Romano. This creates a tender meatloaf experience that takes you into the meatball realm. Don’t worry, I didn’t forget the cooked onions, garlic, and tomato paste that are signature for a classic meatloaf.

A few notes on the ingredients: Equal parts ground beef and ground pork is my preferred combo for meatloaf, and I go for a fattier mixture with 80/20 ground beef. If you prefer something leaner, like 85/15, that would work too. Also, I used Cento whole-peeled tomatoes for the sauce. I like how soft the tomatoes are and you can easily mash them between your hands. I love the funk of Pecorino Romano, but definitely use Parmigiano Reggiano if that’s what you prefer or have on hand.

If you have any leftovers, cooked meatloaf can be stored in the refrigerator in an airtight container for up to 3 days. The sauce can made up to 5 days ahead. You can also slice and freeze for up to 1 month.

If you tried this, let me know what you think in the comments!

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PHOTO: RACHEL VANNI; FOOD STYLING: ADRIENNE ANDERSON


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