I am not much of a meat eater so anything that says “meat” in the title is generally not going to be my idea of a good time. However, about fifteen years ago I watched a chef take a big handful of ground up meat and turn it into something that looked really great. So I decided to give it a try. I really do like this particular meatloaf recipe because it has a lot of other flavor with the meat. I think that the fresh herbs and balsamic vinegar really enhance the flavor. My family really likes it too, which keeps me making it once or twice a year all these years later. I hope you will enjoy it too!
- 1/8 cup olive oil (plus or minus a little)
- 4 Tablespoons minced garlic
- 1 medium yellow onion, diced
- 1 medium sweet pepper, seeded and diced (or several mini peppers)
- 1/4 cup chopped basil leaves
- 2 tablespoons chopped parsley leaves
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cups grated Parmesan
- 3/4 cups breadcrumbs
- 1 and one half pounds ground beef
- 1 tablespoons Worcestershire sauce
- 1-2 tablespoons balsamic vinegar
- 1/2 cup marinara sauce
- Preheat oven to 350 degrees F.
- Heat a small amount of the olive oil in a medium sauté pan over medium heat and add the garlic, peppers and onions and sauté until just soft. Let cool.
- In a small bowl combine the herbs, eggs, salt and pepper.
- In a large bowl use your hands to combine the Parmesan and breadcrumbs the Worcestershire, vinegar and 2 tablespoons olive oil. Be sure not to overmix.
- Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan. Top with the marinara making sure to spread evenly over the top.
- 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 with your favorite green salad and crusty Italian bread.
Other notes: This is one of those recipes that many parents of picky eaters add shredded veggies like carrots, zucchini and spinach to.