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Meatloaf can evoke some pretty strong emotions. Hate or love? I'm the latter.
I'm constantly imagining new versions; sometimes they work, sometimes they don't.
If they don't work sometimes, I keep making them until I get it right. And sometimes they still don't.
Luckily, this one does! Soft, juicy, and so tender it melts in your mouth. This might be my new absolute favorite.
Full of flavor, starting with aromatic sautéed vegetables, including onions, garlic, roasted red peppers, and fresh tomatoes, followed by tomato sauce, mozzarella, Parmesan cheese, and seasoned Italian breadcrumbs. All of these flavors are tied together by an Italian herb blend of basil, rosemary, oregano, and thyme.
I see a lot of meatloaf recipes that call for the meat to be cooked in loaf pans. I wonder who the genius was who came up with this idea?
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First problem: Where does all the fat go? Back in the meatloaf to make it moist and fatty?! No thanks.
Second problem: The outside isn't browning. For me, the best part of meatloaf is the crispy, golden brown exterior. I covet every last piece!
No wonder there are so many people in the world who hate meatloaf.
Instructions:
Ingredients
1 lb. ground beef
1/2 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 cup chopped bell pepper (I used orange; it was all I had in the freezer)
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon Parsley
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