Italian Meat Loaf Recipe

Crinella Family Cookbook

If you'd like to receive notification about updates to our site, please submit your email address.

Enter Email Address

Meat Carbonade de Boeuf - Slow Cooker Meatballs Veal Scallopini in Marsala Swiss Steak Short Rib and New Potato Salad Sausage, Eggplant and Peppers Osso Buco Trippa Marchegiano Trippa Domenico Calf Liver Joe's Special Italian Meat Loaf Sauted Veal over Penne Pasta Barbequed Ribs with Italian Marinade Beef Steak with Capers Lamb Shanks Calf Brains Loin Lamb Chops with Vegetables Cima Russian River Pot Roast Porchetta Geyserville Rex Veal Shanks with Mushrooms Petaluma Stuffed Veal Chops	Italian Meat Loaf
	1 pound, ground pork 1 pound, ground veal 2 medium garlic cloves, minced 1 medium yellow onions, coarsely chopped 2 cups, unseasoned bread crumbs 4 eggs 1 cup, fresh parsley, finely chopped 1 cup, fresh basil, coarsely chopped 1 tablespoon, finely ground black pepper 1 teaspoon, salt 1 small (about 12 ounce) can, peeled whole tomatoes 1/4 cup, olive oil
	Grind all ingredients except tomato sauce using a meat grinder that is set for a coarse grind (so that the mixture does not become too pasty). Shape mixture into a loaf, and place on an oiled baking pan. Put a little dent in the top of the loaf, and fill with tomatoes. Cook for 1/2 hour in oven preheated to 375 degrees. Remove and allow the loaf to cool for 10 minutes before slicing. Serves 6 with vegetable, salad, and French bread. *Enjoy with our 2006 Pinot Noir.*