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Italian Meat Loaf

Italian Meat Loaf


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An all-time family favorite

Courtesy of McCormick

Parmesan cheese, Italian seasoning and tomato sauce add Italian flavor to homemade meat loaf. Serve with pasta tossed in butter or olive oil and Parmesan cheese.

Recipe courtesy of McCormick

Ingredients

  • 2 Pounds ground beef
  • 1/2 Cup plain bread crumbs
  • 1/4 Cup plus 1 tablespoon grated Parmesan cheese, divided
  • 1 egg
  • 4 Teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
  • 1 Teaspoon McCormick® Onion Powder
  • 1/2 Teaspoon McCormick® Garlic Powder
  • 1/2 Teaspoon McCormick® Ground Pepper Black
  • 1/2 Teaspoon salt
  • 1 can (8 ounces) tomato sauce

    • 2 slices rye bread
    • 2 slices firm white bread
    • 1 cup water
    • 1 pound lean ground beef
    • 1 medium onion, finely chopped
    • 1 egg, beaten to blend
    • 3 tablespoons freshly grated Parmesan cheese
    • 2 tablespoons minced fresh parsley
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 8-ounce can tomato sauce
    • 1 teaspoon dried oregano, crumbled
    1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
    2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

      • 2 slices rye bread
      • 2 slices firm white bread
      • 1 cup water
      • 1 pound lean ground beef
      • 1 medium onion, finely chopped
      • 1 egg, beaten to blend
      • 3 tablespoons freshly grated Parmesan cheese
      • 2 tablespoons minced fresh parsley
      • 1 teaspoon salt
      • 1/4 teaspoon pepper
      • 1 8-ounce can tomato sauce
      • 1 teaspoon dried oregano, crumbled
      1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
      2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

        • 2 slices rye bread
        • 2 slices firm white bread
        • 1 cup water
        • 1 pound lean ground beef
        • 1 medium onion, finely chopped
        • 1 egg, beaten to blend
        • 3 tablespoons freshly grated Parmesan cheese
        • 2 tablespoons minced fresh parsley
        • 1 teaspoon salt
        • 1/4 teaspoon pepper
        • 1 8-ounce can tomato sauce
        • 1 teaspoon dried oregano, crumbled
        1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
        2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

          • 2 slices rye bread
          • 2 slices firm white bread
          • 1 cup water
          • 1 pound lean ground beef
          • 1 medium onion, finely chopped
          • 1 egg, beaten to blend
          • 3 tablespoons freshly grated Parmesan cheese
          • 2 tablespoons minced fresh parsley
          • 1 teaspoon salt
          • 1/4 teaspoon pepper
          • 1 8-ounce can tomato sauce
          • 1 teaspoon dried oregano, crumbled
          1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
          2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

            • 2 slices rye bread
            • 2 slices firm white bread
            • 1 cup water
            • 1 pound lean ground beef
            • 1 medium onion, finely chopped
            • 1 egg, beaten to blend
            • 3 tablespoons freshly grated Parmesan cheese
            • 2 tablespoons minced fresh parsley
            • 1 teaspoon salt
            • 1/4 teaspoon pepper
            • 1 8-ounce can tomato sauce
            • 1 teaspoon dried oregano, crumbled
            1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
            2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

              • 2 slices rye bread
              • 2 slices firm white bread
              • 1 cup water
              • 1 pound lean ground beef
              • 1 medium onion, finely chopped
              • 1 egg, beaten to blend
              • 3 tablespoons freshly grated Parmesan cheese
              • 2 tablespoons minced fresh parsley
              • 1 teaspoon salt
              • 1/4 teaspoon pepper
              • 1 8-ounce can tomato sauce
              • 1 teaspoon dried oregano, crumbled
              1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
              2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

                • 2 slices rye bread
                • 2 slices firm white bread
                • 1 cup water
                • 1 pound lean ground beef
                • 1 medium onion, finely chopped
                • 1 egg, beaten to blend
                • 3 tablespoons freshly grated Parmesan cheese
                • 2 tablespoons minced fresh parsley
                • 1 teaspoon salt
                • 1/4 teaspoon pepper
                • 1 8-ounce can tomato sauce
                • 1 teaspoon dried oregano, crumbled
                1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
                2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

                  • 2 slices rye bread
                  • 2 slices firm white bread
                  • 1 cup water
                  • 1 pound lean ground beef
                  • 1 medium onion, finely chopped
                  • 1 egg, beaten to blend
                  • 3 tablespoons freshly grated Parmesan cheese
                  • 2 tablespoons minced fresh parsley
                  • 1 teaspoon salt
                  • 1/4 teaspoon pepper
                  • 1 8-ounce can tomato sauce
                  • 1 teaspoon dried oregano, crumbled
                  1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
                  2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

                    • 2 slices rye bread
                    • 2 slices firm white bread
                    • 1 cup water
                    • 1 pound lean ground beef
                    • 1 medium onion, finely chopped
                    • 1 egg, beaten to blend
                    • 3 tablespoons freshly grated Parmesan cheese
                    • 2 tablespoons minced fresh parsley
                    • 1 teaspoon salt
                    • 1/4 teaspoon pepper
                    • 1 8-ounce can tomato sauce
                    • 1 teaspoon dried oregano, crumbled
                    1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
                    2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

                      • 2 slices rye bread
                      • 2 slices firm white bread
                      • 1 cup water
                      • 1 pound lean ground beef
                      • 1 medium onion, finely chopped
                      • 1 egg, beaten to blend
                      • 3 tablespoons freshly grated Parmesan cheese
                      • 2 tablespoons minced fresh parsley
                      • 1 teaspoon salt
                      • 1/4 teaspoon pepper
                      • 1 8-ounce can tomato sauce
                      • 1 teaspoon dried oregano, crumbled
                      1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
                      2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.


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