![]() You may divide the meatloaf mixture and bake it in two loaf pans or divide into smaller loaves and bake them on a double-lined rimmed baking sheet or shallow baking dish such as a 13 x 9-inch pan. meatloaf such as this Italian Meatloaf works better baked on a sheet pan. Whether to bake in a pan or not to bake in a pan is often the question.Use disposable gloves and mix the meatloaf together with your hands.If you blend everything immediately, you risk overworking the meat to get the ingredients distributed which can make the meatloaf tough. This ensures that the ingredients will be more evenly distributed throughout the meatloaf. When preparing meatloaf, I combine all the ingredients except for the meat first.Sprinkle with more Parmesan or Mozzarella cheese if desired. Let the meatloaf rest for 5 to 10 minutes.Pour the remaining marinara sauce over the meatloaf and bake for another 10 minutes or until an instant-read thermometer registers 165 degrees in the center.Place the Italian meatloaf in the oven and bake for 55 to 60 minutes.(Ground meats should not be left uncooked for too long as they can become unsafe to consume.) MAKE AHEAD: This Italian-style meatloaf recipe can be made up to 12 hours ahead of time to this point and refrigerated.Transfer to the prepared double-lined baking sheet and form into a neat loaf shape.Add the ground beef and pork and mix well again until the meat is thoroughly incorporated, being careful not to overwork it.Add the parsley, panko, 1 cup marinara sauce, dry red wine, Worcestershire sauce, Parmesan cheese, Mozzarella, salt and black pepper to the bowl with the onions and peppers.Transfer to a large bowl and let cool slightly. Add the garlic, dried basil and oregano, stir then take off the heat.Add the green bell pepper and cook another 2 to 3 minutes. ![]()
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