Italian-Style Meatloaf

• Meat

  • 2 lb Ground beef

• Produce

  • 2 1/3 tbsp Garlic
  • 1 Tomato, large
  • 1 Yellow onion

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 Beef bouillon cube

• Condiments

  • 1 cup Tomato sauce
  • 4 1/2 tsp Worcester sauce

• Baking & Spices

  • 1 1/3 tbsp Italian seasoning
  • 1 Red pepper
  • 1/4 tsp Red pepper flakes
  • 2 Salt and pepper
  • 1 1/2 tbsp Sugar

• Bread & Baked Goods

  • 2 cups Italian breadcrumbs

• Dairy

  • 2 cups Mozzarella cheese
  • 1 1/2 cups Parmesan, dry

Found on thecookingjar.com

Description

Ingredients

• 2 lb. ground beef
• 1 yellow onion, diced
• 2 tablespoons garlic, minced
• 1 large tomato, diced
• 1 red pepper, diced
• 2 eggs, beaten
• 4 teaspoons Worcestershire sauce
• 1 tablespoon Italian seasoning
• 2 cups Italian breadcrumbs
• 1½ cups dry Parmesan
• 2 cups mozzarella cheese, shredded
• Salt and pepper to taste
• 1 cup tomato sauce
• 1 teaspoon garlic, minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 1 beef bouillon cube
• ½ teaspoon Worcestershire sauce
• 1½ tablespoon sugar
• Salt and pepper to taste

Directions

• Over medium high heat, saute onions and garlic until fragrant
• Add red pepper, tomato and Italian seasoning, sweating the vegetables until liquid evaporates, about 5 minutes. Set aside
• In a separate pan over medium high heat, saute garlic until fragrant then add in tomato sauce. Crumble in the beef bouillon cube and mix well
• Season with Italian seasoning, red pepper flakes, Worcestershire sauce, sugar and salt and pepper to taste. Simmer for 5 minutes
• Combine ground beef, breadcrumbs, Parmesan, 1 cup mozzarella, eggs, ½ cup marinara sauce, vegetables, Worcestershire sauce and salt and pepper to taste. Form into a loaf using your hands, mixing all the ingredients thoroughly
• Coat the top of the loaf with the remaining marinara sauce and spread evenly using the back of a spoon and top with 1 cup mozzarella cheese
• Bake at 350 degrees F for 45 minutes or until the meat thermometer reads 160 degrees F in the middle of the meatloaf. Let it stand for 10 minutes before cutting
• Dish and serve hot