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Meatloaf can conjure up some pretty strong feelings. Loathe or love? I’m of the latter.
I’m constantly dreaming up new versions, sometimes they work out and sometimes they don’t.
Sometimes when they don’t work I make them over and over again trying to get it right. And sometimes they still don’t work.
Thankfully, this one works! Moist, juicy and so tender it melts in your mouth. It may just be my new favorite of all-time.
Packed full of flavor beginning with sautéed aromatic veggies including onion, garlic, fire roasted red peppers and fresh tomatoes followed by tomato sauce, mozzarella, Parmesan, and Italian seasoned bread crumbs. All of these flavors are tied together with an Italian seasoning blend that includes basil, rosemary, oregano, and thyme.
I see many meatloaf recipes calling for the meat to be cooked in loaf pans. I can’t help but wonder who was the genius to come up with this idea?
First issue: where does all the grease go? Back in the meatloaf to make it soggy and greasy?! No thank-you.
Second issue: it doesn’t allow the outside to get browned. The absolute best part of eating meatloaf for me is that outer, browned crusty part. I lust after the end pieces!
No wonder there are so many meatloaf haters in the world.
Instructions:
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