Italian Style Beef and Smoked Bacon Meatloaf
Through extensive testing, this recipe provides a systematic blueprint for creating a tender, savory Italian meatloaf by utilizing a triple-meat blend and a two-stage marinara application instead of traditional high-sugar glazes.
Equipment
- 9x5-inch loaf pan
- Large mixing bowl
- Meat Thermometer
Ingredients
Meat and Binder Ingredients
- 2 lbs. meatloaf mix, (combination of beef, smoked beef bacon and veal)
- 3/4 cup yellow onion finely chopped
- 3 cloves garlic minced
- 2/3 cup seasoned panko crumbs plus a tablespoon for sprinkling on top of your loaf
- 1/2 cup grated Parmesan cheese
- 1 1/2 tsp. Italian seasoning I use dash
- 1 1/2 tsp. coarse kosher salt
- 1/2 tsp. black pepper
- 1 cup marinara sauce use your favorite (half for mixing, half for topping)
- 2 large eggs lightly beaten
- 8 oz. brick low moisture, part skim mozzarella cheese shred a 1/2 cup and cube the remainder into 1/2-inch cubes
Instructions
Baking and Topping Procedure
- Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
- In a large bowl, mix together meat loaf mix, onion, garlic, panko, grated Parmesan, Italian seasoning, kosher salt, pepper, 1/2 cup of the marinara and eggs until well combined. Add in the cubed mozzarella cheese until well distributed. Handle mixture gently; only mix until fat streaks are just incorporated.
- Use your hands like a rake to shape mixture into a loaf and place in prepared loaf pan.
- Bake on the middle rack for 55 minutes.
- Remove the meatloaf from the oven and top with the remaining 1/2 cup marinara sauce, your shredded mozzarella, and a sprinkle of the reserved panko.
- Continue to bake for an additional 10-15 minutes, or until a meat thermometer registers 155 degrees F (total cook time should approach 65 minutes).
- Drain any excess fat from the loaf pan and then let the loaf rest for 10 minutes before slicing and serving.
Notes
For internal moisture retention, use a marinara sauce that has a visible layer of oil on top when opened. Do not overwork the meat mixture; mix only until ingredients are incorporated to prevent the loaf from becoming dense and chewy. When reheating leftovers, avoid the microwave; instead, gently steam slices in a covered skillet with a teaspoon of water over medium heat for a second, crispy sear.
Nutrition
Calories: 314kcalCarbohydrates: 9gProtein: 30gFat: 20g
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