Cheesy Italian Meatloaf

When it comes to meatloaf, I like experimenting with flavor variations. Earlier, I posted my recipe for Mexican Meatloaf. I called it that because the addition of chili powder, cayenne pepper and cumin gave it more of a Mexican flavor. Based on that logic, I would have to call this one Italian Meatloaf. Whether it’s for meatballs or meat sauce, Italians often add either ground pork or ground veal (or both) to their ground beef (generally a 1/3 ratio). Not only does this infuse more flavor into the meat, it also improves the texture. The ground beef is moister, not at all dried out. With that theory in mind, instead of ground pork, this recipe includes a little sweet Italian sausage, which is combined with seasoned bread crumbs, green bell pepper and onions. But, that’s not all. This meatloaf has a “surprise” inside….Cheddar cheese. Instead of adding shredded cheese, which melts into the meat long before it is done baking, this loaf is speckled with little cubes of cheese. As with many of my recipes, this is very versatile. You can pump up the Italian flavors by adding some fresh basil, oregano and parsley. You can also substitute mozzarella or provolone cheese for the Cheddar. Normally, I serve this with a side of prepared tomato or marinara sauce; but, Mike insisted that I serve it plain. He’s a ketchup man.

Heat oven to 375° F. Grease a large loaf pan (or spray with non-stick cooking spray).

Chop onions and green pepper. Chop herbs, if using. Cut cheese into small cubes.

In large bowl, whisk eggs. 

Add rest of ingredients (except cheese and tomato sauce). Using your hands, blend everything together until evenly mixed. It may take a little longer to fully incorporate the sausage into the ground beef, so you don’t get “pockets” of pork only. 

Add the cubed cheese. Mix to evenly distribute the cheese in meat mixture.

Transfer meat to prepared loaf pan and form into a loaf. If any of the cheese cubes protrude through the top of the loaf, press down into the meat. Tip: If you’re pressed for time and want to cut back on total baking time, use the loaf pan to shape the loaf, then remove from pan and transfer to a foil-lined, rimmed, baking sheet. 

If leaving in loaf pan, cover with aluminum foil. Bake for 45 minutes. Remove cover, drain off some of excess liquid and return to oven for another 40 to 45 minutes. If using a meat thermometer to check doneness, keep in mind that the meat mixture includes pork, so you will want to cook it a little longer than just plain ground beef.

Let sit for 10 to 15 minutes before slicing and serving.

Serve with your favorite prepared tomato or marinara sauce, if desired.

CHEESY ITALIAN MEATLOAF
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 large eggs
• 1-1/2 pounds lean ground beef
• 1/2 pound sweet Italian sausage (about 3 links, removed from casing)
• 1 medium-size onion, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 1 teaspoon salt (you can substitute garlic salt)
• 1/2 teaspoon black pepper
• 1 teaspoon celery salt
• 1/2 teaspoon paprika
• 1 cup milk
• 1-1/2 cups Italian seasoned bread crumbs
• Fresh basil, oregano, parsley to taste (optional)
• 8-ounce block of Cheddar cheese, cut into small cubes (or substitute mozzarella or Provolone)
• Prepared tomato or marinara sauce, for serving

DIRECTIONS:
 
1. Heat oven to 375° F. Grease a large loaf pan (or spray with non-stick cooking spray).
2. In large bowl, whisk eggs. Add rest of ingredients (except cheese and tomato sauce). Using your
    hands, blend everything together until evenly mixed, ensuring that pork is equally distributed in
    ground beef. Add cheese cubes and mix to evenly distribute in meat mixture.
3. Transfer meat to prepared baking pan, forming into loaf. If any cheese cubes protrude through top of
    loaf, press down into meat mixture.
4. Cover with aluminum foil. Bake for 45 minutes. Uncover, drain off any excess liquid, return to oven for
    another 40 to 45 minutes, or until no longer pink in center.
5. Meanwhile, heat your favorite tomato or marinara sauce to serve along with meatloaf.

Tip: If you’re pressed for time and want to cut back on total baking time, use the loaf pan to shape the loaf, then remove from pan and transfer to a foil-lined, rimmed, baking sheet.

Serves: 8