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Botticelli’s Italian meatloaf – Recipe

Zesty flavors:

 

I have been working on this for many years off and on trying to get a satisfying zesty taste. I think I am finally there. My family’s recipe always seemed quite mundane (maybe because I had it growing up). But I started with some of the original ingredients and changed others including Italian sausage instead of pork.

 

Gravy:

 

Remember that when you are finished cooking the meatloaf you will have a rich sauce that has cooked out of the meatloaf. I suggest that you drain this into a bowl, let the oil separate, and pour the oil off saving the juices. Mix the juices with flour to make a wonderful gravy that goes well over mash potatoes.

 

Ingredients (6 servings):

 

• ½ pound – button mushrooms, sliced
• 2 – celery stalks, chopped
• 1 – medium onion, chopped
• 2 tablespoons – extra virgin olive oil
• 2 pounds – lean ground beef
• 1 pound – mild Italian sausage, casings removed
• ¼ pound – prosciutto, chopped
• 1 – egg, beaten
• 1 cup – breadcrumbs
• 8 ounces – provolone cheese cut into small cubes (about ¼ inch cubes)
• 8 ounces – parmesan cheese, shredded
• 3 to 4 cloves – garlic, minced
• ¾ cup – red wine (e.g., Chianti or cabernet sauvignon)
• 1 tablespoon – fresh oregano, finely chopped
• ½ tablespoon – fresh basil, finely chopped
• Salt and pepper to taste (at least a teaspoon of each)
• ½ teaspoon – red pepper flakes
• 14.5 ounce can – diced tomatoes

 

Preparation:

 

Preheat oven to 375 degrees F. Sauté the mushrooms, celery and onion in the olive oil until most of the moisture is gone from the mushrooms (add salt and pepper to taste). Allow to cool to nearly room temperature.

Mushrooms, onions, and celery.

In a large bowl, mix the ground beef, sausage (casings removed), prosciutto, egg, breadcrumbs, provolone, parmesan, garlic, red wine, oregano, basil, salt, pepper, and red pepper flakes along with the cooked mushrooms, celery, and onion. It is crucial to make sure that you mix everything thoroughly. Place into a large backing dish (see photo).

Meatloaf before baking

My dish is 10 inches in diameter and 4.5 inches deep. Bake for 1 hour uncovered, remove, and place the diced tomatoes over the top.

After cooking 1 hour – time to add tomatoes.

Cook uncovered for an additional 45 minutes (check to make sure the tomatoes do not burn). Bon appetite.

 

A serving of the meatloaf

About the Author

Jack Botticelli

 

You can read more Italian recipes here

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