Meatloaf can evoke some pretty strong feelings. Hate or love? I’m of the latter.
I’m constantly dreaming up new versions; sometimes they work, sometimes they don’t.
Sometimes, when they don’t work, I make them again and again, trying to get them right. And sometimes, they still don’t.
Luckily, this one does! Moist, juicy, and so tender it melts in your mouth. It might be my new all-time favorite.
Full of flavor, starting with sautéed aromatic vegetables including onion, garlic, fire-roasted red peppers, and fresh tomatoes, followed by tomato sauce, mozzarella, Parmesan, and Italian-seasoned breadcrumbs. All these flavors are tied together by an Italian seasoning blend including basil, rosemary, oregano, and thyme.
I see a lot of meatloaf recipes calling for the meat to be cooked in loaf pans. I can’t help but wonder whose genius it was to come up with this idea?
First problem: where does all the fat go? Back in the meatloaf to make it soggy and greasy?! No thanks.
Second problem: it doesn’t brown the outside. For me, the best part of eating meatloaf is that crispy, golden exterior. I covet the final pieces!
No wonder there are so many meatloaf haters in the world.
Instructions:
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