Meatloaf Parmesan

Name: Meatloaf Parmesan
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6
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

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Servings

Prep Time

15 minutes

Cook Time

65 minutes

Calories

699

Author:

Giada De Laurentiis

Ingredients

For the Quick Marinara Sauce:

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

For the Meatloaf:

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

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.