| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 small onion, grated
- 3 garlic cloves, minced
- 1/4 cup chopped fresh Italian parsley leaves
- 2 large eggs
- 1/4 cup ketchup
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 2/3 cup dried bread crumbs
- 1 cup grated Parmesan
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 2 cups (packed) Ciabatta Stuffing with Chestnuts and Pancetta, recipe follows, or your favorite stuffing
- 1/2 cup marinara sauce
- 3/4 cup grated provolone
- 6 tablespoons (3/4 stick) butter
- 8 ounces pancetta, cut into 1/4-inch dice
- 2 large onions, finely chopped
- 2 carrots, peeled and finely chopped
- 3 celery stalks, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 3 garlic cloves, chopped
- 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
- 1/4 cup chopped fresh Italian parsley leaves
- 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
- 2/3 cup freshly grated Parmesan
- 1 cup (or more) canned low-salt chicken broth
- Salt and freshly ground black pepper
- 2 large eggs, beaten to blend
Instructions
- Preheat the oven to 350 degrees F.
- Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
- Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
- Preheat oven to 350 degrees F.
- Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
- Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Reviews
Pretty amazing recipe. My mom scarred me away from meatloaf… this one is tender and juicy. I skipped the stuffing and used 2 lb of meat… all other measurements the same and it was great. Will make again.
Me and my girlfriend has made this twice already. Cannot get enough of it. Best stuffing which you can eat as a meal
Every Thanksgiving this is our family’s dressing of choice. I make extra in order to insure I will have enough for this meatloaf. Both the dressing and the meatloaf are delicious and unique.
This meatloaf is the best I’ve ever eaten. I mean, it’s so many echelons above any other meatloaf it deserves to have its own title. Like Meat Magic. I admit (hanging head in shame) I usually make it with Stove-Top Stuffing. Okay, I’ve only ever made it with Stove Top, because I don’t want to wait til I have leftovers to make this. But if it’s still crazy delicious with stuffing from a box, that goes to show how amazing the recipe is. So bear this in mind when you have leftover stuffing this Thanksgiving: make this regardless of what kind of stuffing you make. It’s moist, it’s flavorful, and while it’s satisfying, it’s not one of those loafs that weighs you down. I can’t give this enough stars.
I got an “OH WOW!” from my husband after his first bite. Delicious!
This recipe is very time consuming, but worth it. In the stuffing I substituted chestnuts for chopped walnuts and instead of ciabatta, fresh French bread (cheaper. Also, I threw in some mushrooms and chives (I basically just threw in some things that were around the kitchen that I don’t want going to waste. Came out great!! There was a ton of stuffing, so instead of wasting I decided to turn the meatloaf into a meat casserole and put it into a casserole pan, then layered. Oh, last thing I added, between the meat and the stuffing I put some left over mozzarella from the night before. Very good!!!!
This recipe is very time consuming, but worth it. In the stuffing I substituted chestnuts for chopped walnuts and instead of ciabatta, fresh French bread (cheaper. Also, I threw in some mushrooms and chives (I basically just threw in some things that were around the kitchen that I don’t want going to waste. Came out great!! There was a ton of stuffing, so instead of wasting I decided to turn the meatloaf into a meat casserole and put it into a casserole pan, then layered. Oh, last thing I added, between the meat and the stuffing I put some left over mozzarella from the night before. Very good!!!!
Great recipe. Time consuming but worth the effort. Certainy not your everyday meatloaf.
Have made it three times and always a hit.
Have made it three times and always a hit.
OMG! I’m sure this is served in heaven!
Great meal! My fiancee and I made this for a lazy Sunday meal. Lots of work, but worth the time. We also didn’t end up spending too much: bacon instead of pancetta, omitted chestnuts, and had ground veal in the freezer already from a recent sale. We also replaced the pork with Italian sausage and cut out almost all of the butter and salt. I had leftover onion bread, so that made for great stuffing. Served with potato and cheese pierogi and mixed veggies. We will definitely be making this again!
DELICIOUS! I will never make another meatloaf again!!! I made several changes (turkey bacon instead of pancetta in the stuffing and half pork half beef (cutting out the Veal for moral purposes in the meatloaf it did not seem like it was missing a thing. I will say don’t do it last minute and expect to eat anytime soon. It is a labor of love but once it hits your tongue, it will have been worth the wait! Absolutely heavenly! Also just a tip. Plan ahead and give yourself time to order the roasted chestnuts online and save yourself some $ (amazon
This recipe was very time consuming. The flavor was good; however, for meatloaf, it was too expensive to make and was not worth the effort.