“To have a basic ingredient that can be prepared a million different ways is a beautiful thing.” Alice Waters
The recipe I am going to share today is for meatloaf. It seems from my research that we humans have been eating meatloaf for a very long time. There are competing histories, including the belief that meatloaf, or its closest antecedent, emerged in medieval Europe, around the fifth century, in a Mediterranean dish of finely diced meat scraps joined with fruits, nuts and seasonings. There are innumerable numbers of recipes for this homey dish. The one I am going to share with you today is a combination of two James Beard recipes – Old Fashioned Meat Loaf and Beach Pate and my own take on what a meatloaf should taste like.
- 1 pound of 85% lean ground beef
- 1 pound of ground turkey (not the low fat variety)
- 1 lb of hot chicken sausage removed from casings
- 8 ounces of ricotta cheese
- 8 ounces of mirepoix
- 8 ounces of grated parmesan cheese
- 4 ounces of marinara sauce (I like Rao’s)
- 3/4 cup of seasoned panko
- salt and pepper
- 1 tablespoon fresh thyme leaves
- 2 16 oz jars of Delallo peppers in sauce
- Preheat the oven to 350 degrees F.
- set the Delallo peppers to the side
- thoroughly mix all the remaining ingredients
- form into two free form loaves
- Line a sheet pan with foil and put the loaves side by side on the sheet pan
- Put meatloaf in the oven and cook for 30 minutes
- After thirty minutes cover each loaf with one jar of the peppers per loaf
- cook for another thirty minutes
- test for doneness and add time in 5 minute increments until loaves are cooked
- remove from the oven and let rest for five minutes
- slice and serve spooning the pepper over the slices
Special Note: This will serve at least 8 to 10 people. If you want a smaller portion, you can freeze one loaf for future use. Just bake frozen for one hour and then put the peppers on the meatloaf and cook for approximately another 45 minutes. Again, check for doneness and keep adding time as needed.
I hope you enjoy this recipe as much as I have enjoyed sharing it with you. If you make the meatloaf, drop me a line and let me know how it turned out. Also, if you have any questions about the recipe, just email me at newclassicrecipes@gmail and I will do my best to get you a quick answer.
Until we meet again, ❤️💕Bernadette
5 responses to “MEATLOAF – So many versions, so little time”
A favorite comfort food – your version looks great. Like the fact that you don’t use the “meatloaf mix” and an interesting addition of the canned peppers.
Mmm, this is making me drooling!
Your meatloaf sounds terrific. Which kind of Delallo peppers did you use, I know they have several varieties.
I used the mild ones in sauce. They have a medium heat version which
Hitch is good too.
Thank you, I’ll use the mild one too.