recipe of the week: Italian meatloaf
I thought I was going to do meatballs, but all that rolling… ooof. No.
I kind-of made up this recipe, based on experiences with other meatball and meatloaf recipes. It came out pretty good. Tonight we ate it plain with roasted zucchini and fennel. I think we’ll eat the leftovers slathered in tomato sauce.
Italian Meatloaf
6 large eggs
1/4 cup milk
3/4 cup matzo meal or breadcrumbs
1 cup fresh grated Parmesan cheese
4 tablespoons olive oil
1/4 cup chopped fresh basil
4 large garlic cloves, minced
1 medium onion, minced (an Italian or sweet variety is preferable)
1 tsp each salt and pepper
3 pounds ground meat (I used a combination of pork, beef, and vitellone — which is a humanely-raised version of veal; all from our favorite organic meat purveyors of course)
Preheat oven to 375 degrees. Combine eggs, milk, matzo meal, cheese, olive oil, basil, onion, garlic, raisins, salt and pepper in a large bowl.
Add ground meat and mix thoroughly. Divide into two loaf pans and bake 45 minutes. Let rest 15 minutes before serving.
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