ITALIAN SAUSAGE MEATLOAF RECIPES

Name: Italian Meatloaf
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 12 servings
Ingredients: 2 lb. Ground Beef; 6 slices Crusty Italian Bread; 1 c. Whole Milk; 1 c. Grated Parmesan; 4 whole Large Eggs; 1/3 c. Minced Parsley; 1 tbsp. Italian Seasoning; 1 tsp. Salt; 1/2 tsp. Black Pepper; 12 slices Thin Pancetta (about 4 To 6 Ounces); 2 cans Diced Tomatoes (drained); 1/4 c. Brown Sugar; 1 tsp. Dry Mustard; 1 pinch Cayenne Pepper; 5 dashes Worcestershire Sauce

ITALIAN MEATLOAF - THE PIONEER WOMAN

Italian Meatloaf - The Pioneer Woman image

I can’t draw to save my life. I can’t paint a pretty picture.

Provided by Ree Drummond

Categories main dish meat

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 15

Ingredients

2 lb. Ground Beef
6 slices Crusty Italian Bread
1 c. Whole Milk
1 c. Grated Parmesan
4 whole Large Eggs
1/3 c. Minced Parsley
1 tbsp. Italian Seasoning
1 tsp. Salt
1/2 tsp. Black Pepper
12 slices Thin Pancetta (about 4 To 6 Ounces)
2 cans Diced Tomatoes (drained)
1/4 c. Brown Sugar
1 tsp. Dry Mustard
1 pinch Cayenne Pepper
5 dashes Worcestershire Sauce

Steps:

Preheat the oven to 350 degrees.Place the ground beef, milk-soaked bread, Parmesan, eggs, parsley, Italian seasoning, salt, and pepper into a large bowl and smush/knead it around with your hands until everything is completely mixed.Meanwhile, make the sauce: In a separate bowl, combine the diced tomatoes, brown sugar, mustard, cayenne, and Worcestershire and stir it together. Place the meat mixture on a drip pan (a pan with a slotted tray on top) and form it into a big honkin’ loaf shape. Arrange the pancetta slices in an overlapping pattern all over the surface then spoon the tomato mixture all over the top. (Leave any excess juices in the bowl.)Tent the pan with foil and bake it for 40 minutes. Remove the foil and continue baking it for another 30 to 40 minutes, until the internal temperature reaches 160 degrees and the meatloaf is no longer pink in the middle. Cut it into thick slice and serve it with your favorite sides.

ITALIAN MEATLOAF - THE PIONEER WOMAN

Italian Meatloaf - The Pioneer Woman image

I can’t draw to save my life. I can’t paint a pretty picture.

Provided by Ree Drummond

Categories main dish meat

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 15

Ingredients

2 lb. Ground Beef
6 slices Crusty Italian Bread
1 c. Whole Milk
1 c. Grated Parmesan
4 whole Large Eggs
1/3 c. Minced Parsley
1 tbsp. Italian Seasoning
1 tsp. Salt
1/2 tsp. Black Pepper
12 slices Thin Pancetta (about 4 To 6 Ounces)
2 cans Diced Tomatoes (drained)
1/4 c. Brown Sugar
1 tsp. Dry Mustard
1 pinch Cayenne Pepper
5 dashes Worcestershire Sauce

Steps:

Preheat the oven to 350 degrees.Place the ground beef, milk-soaked bread, Parmesan, eggs, parsley, Italian seasoning, salt, and pepper into a large bowl and smush/knead it around with your hands until everything is completely mixed.Meanwhile, make the sauce: In a separate bowl, combine the diced tomatoes, brown sugar, mustard, cayenne, and Worcestershire and stir it together. Place the meat mixture on a drip pan (a pan with a slotted tray on top) and form it into a big honkin’ loaf shape. Arrange the pancetta slices in an overlapping pattern all over the surface then spoon the tomato mixture all over the top. (Leave any excess juices in the bowl.)Tent the pan with foil and bake it for 40 minutes. Remove the foil and continue baking it for another 30 to 40 minutes, until the internal temperature reaches 160 degrees and the meatloaf is no longer pink in the middle. Cut it into thick slice and serve it with your favorite sides.

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