Braveheart® Meatloaf Italiano
Braveheart® Meatloaf Italiano
Directions
- Preheat oven to 350°F.
- Heat 1/4 cup of the olive oil in a medium sauté pan over medium heat and add the garlic. Sauté 1 minute and then add the peppers and onions and sauté until the onions are translucent. Let cool.
- In a mixing bowl, whisk together the basil, parsley, and eggs, and then add the salt and pepper. Combine the parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs and the garlic onion, red pepper mixture along with the steak sauce, vinegar and remaining olive oil.
- With your hands, fold all the ingredients together gently, do not mash or overwork the mixture.
- Split the mixture in half and form the mixture into 2 loaves. Place the loaves on an oiled baking dish. Top with the marinara, making sure to spread in evenly over the top.
- Bake for 55-60 minutes or until 160°F in the middle of the meatloaf.
Remove from the oven and let rest for 10 minutes. Slice and serve. Optional, serve over spaghetti.
Ingredients
- 1/4 cup Piancone® Oil, Olive, Extra Virgin, plus 3 tbsp.
- 4 tsp. Roma Garlic, chopped
- 1 ea. Peak Fresh Produce® Onion(s), Yellow, small diced
- 2 ea. Peak Fresh Produce® Pepper(s), Green Bell, small diced
- 1/2 cup Peak Fresh Produce® Basil Leaves, chopped
- 3 tbsp. Peak Fresh Produce® Italian Parsley, chopped
- 4 ea. Nature's Best Dairy® Egg(s)
- 1 1/2 tbsp. West Creek® sea salt kosher
- 2/3 tbsp. Magellan® Black Pepper, ground
- 2 cups Roma® Cheese, Parmesan, grated
- 2 cups Roma® Italian breadcrumbs
- 4 lbs. Braveheart® Black Angus Beef Ground, 80/20, fine
- 3 tbsp. Flavor Smith® Steak Sauce
- 3 tbsp. Piancone® balsamic vinegar
- 3 cups Piancone® Epicureo marinara with basil
Chef Richard Fisher - Corporate Chef, Performance Foodservice -Twin Cities
