| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 teaspoons (about 6 cloves) chopped garlic
- 2 medium onions, diced
- 2 red peppers, seeded, small diced
- 1/2 cup chopped basil leaves
- 2 tablespoons chopped parsley leaves
- 4 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated Parmesan
- 1 1/2 cups breadcrumbs
- 3 pounds ground beef
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 cup marinara sauce
Instructions
- Preheat oven to 350 degrees F.
- Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
- Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
- Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1644 |
| Total Fat | 115 g |
| Saturated Fat | 43 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 98 g |
| Cholesterol | 453 mg |
| Sodium | 1973 mg |
Reviews
Yummy!
there is no way this is for 4 people…I’m from a family of 5 and we never used more than 2lbs and we had leftovers…these were 2 huge loafs of meatloaf…the oil is excessive in both places….use less to saute and stick to milk in the mixture for moisture….still has good flavor but structure and mouth feel can be tweeked with less oil and stick to milk in the loaf
I enjoyed the meatloaf. My daughter said it was to mushy. My husband found it spicy. I think they were wrong. I put mine over cauliflower rice. So it was kind of like stuffed peppers. I generally do not put peppers in or marinara on my meatloaf. This was easy to make, but gave me indigestion.
Just made this meatloaf for dinner tonight. Followed the recipe to the “T”, however… instead of using 3#’s of ground beef, I used 2# ground sirloin and 1# ground Buffalo. The look of it kinda worried me with the marinara because I have always used Catsup. But it was fantastic! MUCH better than Catsup. And the Buffalo REALLY added to the moisture of it. AMAZING!!!
This meatloaf is the bomb!! I normally do not eat meatloaf, but I eat this one 🙂
I am not sure why this recipe hasn’t been corrected to add the sautéed vegetables to the mix of meat, herbs and everything else. Also, this feeds at least 10 people, not 4. All in all, I do like this recipe and find it very flavorful. I’ve been making it for quite some time. I divide it into 2 loaves and freeze one. That way I only have to make it once for at least 4 meals.
Delicious meatloaf! I used 1.5 lbs beef and 1.5 lbs pork and Italian breadcrumbs. The meatloaf came out so flavorful. I will definitely be making this again!
Didn’t change a thing! We absolutely loved this meatloaf!
Absolutely delish! I only used 2 lbs of Turkey & kept everything the same and added carrots (advised in another review). Will definitely make again!!! Served w garlic broccoli & tossed salad.
Absolutely delicious. Fast and easy. I follow the recipe to the T. Highly recommend it.