Italian Meatloaf

Kitchen Tested
  • Yield 6 servings

Italian meatloaf served with carrots and polenta makes for a perfect weeknight dinner.

Meatloaf Carrot and Polenta
Mark Boughton Photography / Styling by Teresa Blackburn


1 1/2 slices white bread
3 tablespoons milk
1/2 medium yellow onion, chopped
8 ounces button mushrooms, chopped
1 1/2 pounds ground chuck
1 egg
1/2 cup grated Parmigiano Reggiano cheese
1/2 teaspoon salt
Freshly ground black pepper
12 cherry tomatoes, cut into halves


  1. Preheat oven to 375F.
  2. Combine milk and bread. Soak 5 minutes. Combine bread mixture, onion, mushrooms, beef, egg, cheese, salt, pepper and half the tomatoes. Mix with your hands. Shape into a loaf and place in a baking dish. Scatter with remaining tomatoes. Bake 40 minutes or until meat registers 160F.

Serve with Fast and Creamy Polenta and Sauteed Carrots.



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