Meatloaf Parmesan
Meatloaf Parmesan
Servings
6
Prep Time
15 minutes
Cook Time
65 minutes
Calories
699
Author:
Giada De Laurentiis
Ingredients
-
¼ cup extra-virgin olive oil
- 3 garlic cloves (finely chopped)
- 1 celery stalk (finely chopped (about 1/3 cup))
- 1 large shallot (finely chopped or 1/3 cup finely chopped onion)
- 1 28- ounce can crushed tomatoes (in puree)
- 2 dried Turkish bay leaves (broken in half)
- ¼ teaspoon dried crushed red pepper
- ¼ cup chopped fresh basil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 large eggs
- 3 large garlic cloves (minced)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2/3 cup chopped fresh basil plus sprigs for garnish (optional)
- 2/3 cup finely grated Parmesan cheese (preferably Parmesan Reggiano)
- 1 small onion or ½ large onion (finely chopped (about 2/3 cup))
- 1/3 cup Panko (Japanese breadcrumbs)
- 2 pounds ground beef (80% lean)
- ½ cup coarsely grated whole milk mozzarella cheese
For the Quick Marinara Sauce:
For the Meatloaf:
Instructions
- For the sauce: In a large heavy saucepan, heat the oil over medium heat. Add the garlic, celery, and shallot. Sauté until the celery softens, about 5 minutes. Add crushed tomatoes, bay leaves, and dried crushed pepper. Bring to simmer, stirring occasionally. Adjust heat to medium-low or low and continue to simmer gently until the sauce thickens slightly and is reduced to about 3 cups, 20 to 25 minutes. Mix in basil, salt, and pepper. (Can be made 1 day ahead. Cool, cover, and refrigerate. Remove bay leaves before using.)
- For the meatloaf: Preheat the oven to 375°F. In a large bowl, stir eggs, garlic, 2 teaspoons salt, and 1 teaspoon pepper to blend. Mix in 2/3 cup marinara sauce, chopped basil, Parmesan cheese, onion, and panko. Add beef and blend well. Mound meatloaf mixture on a large rimmed baking sheet, press out to 12x8-inch rectangle (about 1 inch thick). Spread ½ cup sauce thinly over the top.
- Bake the meatloaf until cooked through and instant read thermometer registers 160°F, 25 to 30 minutes (there will be lots of juices and drippings on sheet around meatloaf). Cut the meatloaf into eight 4-inch squares and separate the squares slightly. On each, square spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 tablespoon of mozzarella cheese in center of the sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.
- Transfer meatloaf squares to plates. Spoon additional sauce alongside, garnish with basil sprig.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 699
Amount/Serving
% Daily Value
- Carbs
- 19 grams
- Protein
- 42 grams
- Fat
- 51 grams
- Saturated Fat
- 19 grams
- Cholestrol
- 200 milligrams
- Sodium
- 909 milligrams
- Fiber
- 4 grams
- Sugar
- 8 grams
- Trans Fat
- 2 grams
2 reviews & comments
Se puede usar un molde ?
Best meatloaf I've ever made!!