21 December 2011


I never knew I was a fan of meatloaf until I made this recipe.  We all know I love Italian food and this tastes like meatballs.  Served alongside some smashed potatoes, this is a dish straight up my alley!

RECIPE: Meatloaf adapted from How to Cook Everything

  • 2 slices day old bread (or lightly toasted bread) processed in food processor until crumbs
  • 1/2 cup milk
  • 1.5-2 pounds ground meats (while a mixture would be nice, I'm still working on using up the venison, this was a great place for it! I cut the venison with 4 slices of thick bacon when I ground it)
  • 1 egg, lightly beaten
  • 1/2 cup freshly grated parmesan cheese
  • 2 medium carrots, minced
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried basil
  • kosher salt and fresh ground pepper
  • 1 can plain tomato sauce
  1. Heat the oven to 350. 
  2. Mix bread crumbs and milk and let rest for 5 minutes. (Store bought bread crumbs can be substituted, just skip the milk soak.) 
  3. Combine all ingredients except sauce and shape into a loaf. 
  4. Place in a baking dish coated with olive oil and pour sauce over loaf. 
  5. Bake for 45-60 minutes, basting occasionally with the sauce.