Cin's "Easy Italian Style Meatloaf w/a twist"

Straws Kitchen


Turned out to be a very tasty meatloaf.
My Hubby said,''wow, that was good...can I take a meatloaf
sandwich in my lunch?''

The next day I used some of the leftovers to make a "Meatloaf Cheese Quesada".
I made it by using some creamy
spinach dip for the spread inside...yummmmmO!!!

Photos By: CinStraw

pinch tips: How to Tie a Roast



1 Hr 30 Min




1 lb
of each: lean ground beef and sausage
1/3 c
sun dried tomato tapenade
1/3 c
purple-onion chopped
1/3 c
green bell pepper (chopped)
1/3 c
celery (chopped, use leafy parts too)
1 Tbsp
minced garlic chopped (spice world)
1 1/2 Tbsp
ground ginger (spice world)
1 c
bread crumbs (chopped real fine)
1/4 c
crushed 'white cheddar' flavored crackers
1 tsp
1/2 tsp
freshly ground black pepper
1 Tbsp
balsamic vinegar
1 Tbsp
worcestershire sauce
2 Tbsp
chopped fresh basil
1 Tbsp
chopped fresh parsley
1 can(s)
(sm) hunts tomato paste (use 3/4 in meatloaf mixture, retain 1/4)

Directions Step-By-Step

Grease loaf pans with extra-virgin olive oil.
Preheat oven to 350 dF.
Using the 1/4 can tomato paste you retained add 1/4 c ketchup and 1/8 c vidalia onion poppyseed dressing...mix together well, set aside.
Grab yourself a large mixing bowl (big enough to get your hands in), to mix ingredients up.

Add aLL ingredients together, (except topping mix), and combine well.
Put into oiled loaf pans and spread your topping all over the top of each loaf.

This mixture will make enough to fill 1-regular sized loaf pan plus 2-mini loaf pans (or 2-regular loaf pans).
Bake for approximately 1 to 1 1/2 hours (or when the internal temperature of the meatloaf
reaches 160 dF)...I baked all 3 in oven at the same time together, so it took about 1-1/2 hours to bake it,
When baked let it rest about 5 minutes or more, on cooling racks before removing from pan to platter, then it's ready to eat.

About this Recipe

Course/Dish: Beef, Pork, Meatloafs
Main Ingredient: Beef
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy