This isn’t the usual ketchup and vinegar meatloaf. Not only is the seasoning similar to a garlicky roast but Italian-style meatloaf is also called “Braccioli” meatloaf because the chunkier ingredients are rolled into the meat (like a jelly roll). Plus, roasting potatoes in the pan with the meatloaf means you don’t have to make mashed potatoes or rice on the stove separately, saving time. You do have to peel a LOT of fresh garlic (an entire head!) but you’ll be rewarded in flavor.
1 pound ground beef
1 (4 oz) can mushrooms, drained
6 slices wheat bread, toasted
1 large egg
2/3 cup milk
3 teaspoons garlic powder
1/2 teaspoon salt
2 teaspoons Italian seasoning
1 cup shredded cheese (mozzarella or Parmesan work best, but I’ve also used sharp cheddar and Monterey Jack)
5 cloves garlic, finely chopped
10-15 cloves garlic, peeled
1/2 onion, finely chopped
1 1/2 onions, cut into wedges
4 medium potatoes, scrubbed clean
Additional salt, pepper, garlic powder and Italian seasonings for potatoes.
1 can spaghetti sauce
Special Splurge Ingredient:
8 oz package fresh mushrooms, sautéed (use in place of canned mushrooms).
1. Preheat oven to 375 degrees. Grease your largest baking pan with olive oil.
2. In a large bowl, crumble 5 pieces of toast into crumbs (reserve last piece of toast for later). Add milk, egg, salt and garlic powder. Mix together until largest chunks of bread are mushy then add ground beef. Take off your rings and use your hands to thoroughly blend the meat with the bread mixture.
3. Pour the meat mixture onto a large piece of wax paper. Cover the meat mixture with another piece of wax paper and use your hands to shape it into a large rectangle (approx 8″ x 12″) of even thickness.
4. Carefully remove the top wax paper and dispose of it. Make any needed adjustments to the rectangle of meat.
5. Crumble the remaining piece of toast, sprinkling the crumbs evenly over the surface of the meat. These crumbs will absorb the juices from the other ingredients as the meatloaf bakes so it doesn’t lose it’s shape.
6. Sprinkle Italian seasoning evenly over the bread crumbs.
7. Spread finely chopped onion and garlic evenly.
8. Add the cheese. (I used shaved Parmesan in the picture because I had leftovers from making meatballs).
9. Spread the mushrooms evenly on the cheese.
IF USING SPECIAL SPLURGE INGREDIENT:
Use the sautéed fresh mushrooms, instead of the drained canned ones.
10. Using the wax paper, roll the meat into a loaf, gently compressing the meat as you roll it.
11. Make sure you don’t roll the meat off of the waxed paper. Its much easier to move with the wax paper intact.
12. Move meat to the prepared baking dish, rolling off the wax paper so it lands seam-down. Using your hands, pinch off any tears and gently shape the meat into a loaf.
13. Bake uncovered for 40 minutes at 375 degrees.
14. Meanwhile, chop potatoes into chunks. In a large bowl, combine potato chunks, onion wedges and garlic cloves. Drizzle with olive oil, sprinkle with salt, pepper, garlic powder and Italian seasoning to taste, then toss until vegetables are evenly coated.
15. After the meatloaf has cooked for 45 minutes, add the oiled veggies to the pan on all sides. Turn the temperature up to 425 degrees and bake for another 10 minutes.
16. Using a spatula, gently stir the veggies, being careful not to damage the meatloaf. Bake for another 10-15 minutes, or until potatoes are tender.
17. After removing it from the oven, let the meatloaf sit for 5 minutes before slicing and serving. Once plated, spoon spaghetti sauce over each slice of meatloaf and serve with roasted potatoes and veggies (I like long green beans).
18. Eat. Yum!