I started making this meatloaf 1 year ago in the middle of winter. I can’t say that I have ever been a big fan of meatloaf before this recipe. They all just tasted like a big slice of a hamburger. Maybe I wasn’t eating the right meatloaf.
This recipe puts an Italian spin on the meatloaf with the oregano, romano cheese, and pestata. Bon Appetit!
2 cups of cubed Italian bread with crust
1 cup milk
2 celery stalks
1 1/2 lbs. ground beef
1 1/2 lbs. ground pork
1 cup grated Parmigiano cheese
1 cup pestata (pureed tomatoes)
2 teaspoons sea salt
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
5 strips bacon
Combine carrots, celery and onion into a food processor until it turns into a fine texture.
Cube up some leftover crusty Italian bread and soak in milk until soft. Poor out excess milk and squeeze bread cubes.
Combine all ingredients together in a large bowl and mix with your hands until everything is distributed evenly.
Place in oven for 1 1/2 hours (internal temp. must read at least 165 degrees F. on an instant read thermometer). Carefully drain and let rest for 10 mins. before slicing.
Take the vegetable scraps out to the chickens!