And yet another great find from James' YouTube channel and website called "Sip and Feast." Vintage Long Island-based Italian recipes that everybody can cook.
This one appealed to me. Italian Meatloaf. Essentially, it's one big Italian meatball. But the addition of mushrooms, onions, and gravy does so much to add to the unami of the dish.
Preheat your oven to 400 degrees and set the rack to the middle level.
In a big bowl, mix the following:
2 pound ground chuck...80% lean.
1 cup of Italian bread crumbs.
1/4 cup of parsley.
2 grated cloves of garlic.
2 beaten eggs.
1 cup parmesan reggiano.
1 teaspoons of kosher salt.
1/2 teaspoon black pepper.
1/2 cup milk.
Get your hand dirty. When thoroughly mixed, loaf it in a large baking dish and then pour a 1/2 cup of red wine over it. Around the loaf, add 1 28 ounce can of Cento crushed tomatoes. Or your favorite brand. Place in the oven.
In a skillet with some EVO, saute a pound of sliced Baby Bella mushrooms until they will away. Remove from the pan.
Now slice a medium size onion and saute it for about 5 minutes.
Pour the mushrooms and sliced onion around the loaf in the pan.
Total cook time should be 80 to 90 minutes or until your meat has an internal temperature of 165 degrees.
Let it stand for 15 minutes so the slicing will be easier.
And mangia!
Dinner last night: Leftovers of the above.
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