Best Italian Meatloaf
This ultimate Italian Meatloaf recipe combines ground meat, flavorful herbs, and gooey cheeses for a delicious twist on a classic dish. Perfect for family dinners or entertaining guests, this hearty meatloaf features savory Capocollo and a rich tomato glaze. Enjoy comfort food with an Italian flair!
Ingredients
- 2 lbs ground beef
- 1 medium size yellow onion
- 1 small red pepper
- 2 sprigs of scallion or green onions
- ¼ cup fresh parsley
- 1 teaspoon ground cumin
- ½ tablespoon smoked paprika
- 2 teaspoons dried oregano
- Salt and pepper, to taste
- ½ cup breadcrumbs
- 2 eggs
- ½ cup of Capocollo slices, or as needed
- ½ cup fresh basil
- ½ cup parmesan cheese, grated
- 1 ½ cups mozzarella cheese, grated
- 2 tablespoons tomato paste, plus a tablespoon water to dilute
- 1 teaspoon light brown sugar, or to taste
- fresh Parsley, for garnish
Instructions
- Place parsley, scallion, yellow onion, and red pepper in a blender. Blend until you get small pieces of the vegetables. Don't over-blend. We don't want the vegetables to turn into a paste.
- Place the minced meat in a bowl, along with the blended vegetables and spices (cumin, smoked red pepper and oregano, salt and pepper to taste). Add the eggs and breadcrumbs. Knead the minced meat well with your hands to mix all the ingredients. Note: You can do these steps a day before you cook the Italian Meatloaf to allow the spices to flavor the minced meat.
- Prepare baking paper on the kitchen surface. Roll out the ground beef into a 1/4-inch-thick rectangle. Add Capocollo slices in the center of the rectangle. Leave a little space on the sides so you can close the roll and the cheeses don't leak into the pan.
- Top with fresh basil, parmesan, and mozzarella. Wrap the roll tightly.
- Line a tray with baking paper and place the roll, closing the ends so the cheese does not run out.
- Mix the tomato paste with the sugar until smooth. Note: To make the ingredients easier to mix, you can add 1 tablespoon of water to the tomato texture.
- Spread or brush the Italian Meatloaf with the tomato mixture and put it in the preheated oven for 50-60 minutes, or until a golden crust forms on top and the meat is cooked inside. Note: Alternatively you can brush the tomato paste mixture 15 minutes before the end of cooking. You can check the doneness of the meat with a toothpick. Serve and enjoy!
Nutrition
Calories: 277kcalCarbohydrates: 5gProtein: 22gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 89mgSodium: 590mgPotassium: 259mgFiber: 1gSugar: 1gVitamin A: 524IUVitamin C: 9mgCalcium: 194mgIron: 2mg
Tried this recipe?Let us know how it was!