I took this meatloaf recipe from foodnetwork.com under title 'Italian Meatloaf' and I modified it to meet whatever available in my kitchen and suits my budget more :d. Result, still fantastic, it's crispy on the outside (I purposely add 10 more minute to make sure the crust hardened). Without further ado, below is the recipe:
3 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced (** for those who don’t like paprika (it’s a good stuff btw, u don’t know what you’re missing) substitute with 2 tomatoes, water taken out, small diced)
1 onion, diced 10 cloves chopped garlic (Use more garlic, the more the better, it’s good for your blood pressure)
250 gr ground beef 2 eggs
1/2 cup bread crumbs
1/2 cup grated Parmesan (use 3 slice Kraft cheese cut small is good enough)
2 tbsp Worcestershire sauce
4 tbsp balsamic vinegar (the more the better, if you like this, and plus you can add some more upon serving)
1 packet basil leaves, chopped 1 bunch parsley leaves, chopped (*** can use either basil or parsley, if you want to use both, reduce the portion to avoid green meatloaf)
1 tsp salt (* optional, I omit salt)
1 tbsp black pepper
1 cup marinara sauce (substitute with 2 tomatoes, diced, mix with tomato ketchup)
Preheat oven to 350 degrees F (175C). Heat the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the tomato. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the tomato.
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
3 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced (** for those who don’t like paprika (it’s a good stuff btw, u don’t know what you’re missing) substitute with 2 tomatoes, water taken out, small diced)
1 onion, diced 10 cloves chopped garlic (Use more garlic, the more the better, it’s good for your blood pressure)
250 gr ground beef 2 eggs
1/2 cup bread crumbs
1/2 cup grated Parmesan (use 3 slice Kraft cheese cut small is good enough)
2 tbsp Worcestershire sauce
4 tbsp balsamic vinegar (the more the better, if you like this, and plus you can add some more upon serving)
1 packet basil leaves, chopped 1 bunch parsley leaves, chopped (*** can use either basil or parsley, if you want to use both, reduce the portion to avoid green meatloaf)
1 tsp salt (* optional, I omit salt)
1 tbsp black pepper
1 cup marinara sauce (substitute with 2 tomatoes, diced, mix with tomato ketchup)
Preheat oven to 350 degrees F (175C). Heat the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the tomato. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the tomato.
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
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