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Mom's Italian Style Meatloaf Recipe

Meatloaf is a dish that is adapted in many different ways and made with many different ingredients. All giving it a different flavor and texture.


This specific recipe I am sharing with you today is loaded with peppers and a delicious tomato sauce on top.


My mother in law has a delicious homemade meatloaf recipe as well, along with hundreds of other recipes. If you want to check hers out then click the link below


https://www.whatscookinitalianstylecuisine.com








Italian Style Meatloaf


What You Need



  • 1 1/2 Pounds of Ground Beef or Turkey




  • 2 Eggs, Beaten




  • 3/4 Cup of Italian Style Flavored Bread Crumbs




  • 1/4 Cup of Tomato Sauce for the Meat Mixture, And An Additional 1/4 Cup of Tomato Sauce For The Top.




  • 1/4 Cup of Parmesan or Romano Grated Cheese




  • 1/4 Tsp of Cayenne Pepper




  • 1/2 Tsp of Worcestershire Sauce




  • 1/2 Tsp of Dried Oregano




  • 1/2 Tsp of Dried Basil




  • 1/2 Tsp of Fennel Seed (Optional)




  • 2 Cloves of Freshly Minced Garlic




  • 1/2 Tsp of Garlic Powder




  • 1/4 Tsp of Salt




  • 1/4 Tsp of Black Pepper




  • 2 Bell Peppers sliced into strips



Preparation



1. Preheat the oven to 400 degrees.



2. Mix all ingredients together except second 1/4 cup of Tomato Sauce. Blend well. I like to use my hands for this part, it really incorporates well when you do it by hand. I also use food prep gloves for sanitation purposes. After blending together, it should hold together well enough that you are able to shape it.



3. In a large baking dish, drizzle some olive oil on the bottom. Place the sliced peppers on the bottom but keep a few slices for the top of the meatloaf.



4. Place your meat mixture on the top of the peppers in the pan. Gently shape the meat into a loaf blending the peppers into the bottom of the meat as you are shaping it.



5. Top the meatloaf with remaining tomato sauce and peppers. Bake at 400 degrees until the top is browned and the meat is cooked how you like it.



6. Let the meat rest for 5 minutes before cutting and serving.





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