Italian Meatloaf

Meatloaf Carrot and Polenta
Mark Boughton Photography / Styling by Teresa Blackburn
  • Yield: 6 servings


1 1/2slices white bread
3tablespoons milk
1/2 medium yellow onion, chopped
8ounces button mushrooms, chopped
1 1/2pounds ground chuck
1 egg
1/2cup grated Parmigiano Reggiano cheese
1/2teaspoon 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.


Get every new post delivered to your Inbox.

Join 302 other followers