Italian-Style Meatloaf
Ground beef and pork with fresh herbs, Parmesan cheese, and a tangy-sweet glaze, this Italian-style meatloaf is both flavorful and hearty. Perfect for guests or a weeknight meal!
Servings servings
Equipment
Ingredients
Glaze
- 1 cup ketchup
- 1 cup barbecue sauce I love Cattleman’s Kansas City BBQ Sauce
- ½ cup brown sugar
- 1 tablespoon Creole or other favorite mustard
Meatloaf
- 1 cup buttermilk
- ⅓ cup panko bread crumbs
- 1 tablespoon extra-virgin olive oil
- 1 onion, small minced
- 3-4 cloves garlic minced
- ¼ cup parsley, fresh
- ⅓ cup basil, fresh chopped
- 2 tablespoons tomato paste
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 ½ pound ground beef in the 80-85% lean ballpark
- ½ pound ground pork lean, if you can find it, and even lean ground pork isn’t particularly lean unless you grind a lean cut yourself
- 1 cup Parmesan cheese, fresh shredded
Instructions
- Preheat oven to 425℉. Line a rimmed baking sheet with aluminum foil and set aside.
- Combine the ketchup, barbecue sauce, mustard, and brown sugar in a small saucepan and heat over low, stirring occasionally.
- Heat 1-2 tablespoons of olive oil in a medium skillet over medium heat. When hot, add the onions and garlic and cook until translucent and fragrant. Add the tomato paste, chopped basil, chopped parsley, and salt and pepper. Cook for about 1 minute, stirring constantly, then remove from heat and set aside.
- Combine the panko and buttermilk and set aside for about 5 minutes.
- Gently combine the ground beef and ground pork. Add the cooled herb/tomato paste mixture, Parmesan cheese, and panko/buttermilk mixture and gently combine with your hands.
- Shape the mixture into a free-form loaf on the prepared baking sheet. Reserve ½ cup of the glaze and set it aside. Brush with a coating of the glaze from the pan, then place the baking sheet in the oven and bake for 50 minutes or until an internal thermometer reaches 165℉. While the meatloaf is cooking, generously brush it every 10 minutes with the glaze from the pan (not the reserved glaze).
- When the meatloaf is done, allow it to stand for 5 minutes before slicing. Serve with the reserved sauce, a green salad, and potatoes. Leftovers are amazing, especially between slices of hearty white bread or on a hoagie roll.
Notes
Freezer Instructions:
Prepare meatloaf through shaping it. Place it on a lined baking sheet and freeze, then remove from oven and wrap tightly in plastic wrap and aluminum foil. Freeze the reserved sauce separately.
When ready to bake, remove from foil and plastic wrap and place on a lined baking sheet. Thaw reserved sauce. Bake at 425°F for 90 minutes or until an internal thermometer reads 165°F. Baste with the reserved sauce every 10 minutes for the last 45 minutes of baking.
Nutrition
Calories: 392kcal, Carbohydrates: 43g, Protein: 25g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 76mg, Sodium: 1018mg, Potassium: 696mg, Fiber: 1g, Sugar: 34g, Vitamin A: 766IU, Vitamin C: 7mg, Calcium: 89mg, Iron: 3mg
Calories: 392kcal
Cost: $10
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