Sunday, March 18, 2012

Italian Meatloaf

2 lb to 3 lb's of ground beef (not the lean stuff, you need that little bit of fat...I usually use 80/20 )
2 eggs
3/4 cups of italian seasoned bread crunbs ( not the italian bread crumbs with the cheese in it just italian seasoned)
1/2 tsp salt
1/2 tbsp pepper
1/2 tbsp garlic powder
1/2 tbsp onion powder
one reg size can of condensed tomato soup
shredded mozzarella cheese

-mix well take 1/2 of mixture and put in glass baking dish
-make it around an inch or 2 thick in the shape of an oval.
-put shredded mozzarella cheese on top and leave at least 1/2 inch away from edge
-take the rest of the meatloaf mix and cover the cheese and mold it with your hands in the oval shape like your sealing in the cheese.
-bake at 350 for 45-50 min

-while it is baking, in a sauce pan use 1 more cans of tomato soup
-stir in 1/3 can water
-add 1/4 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon garlic and onion powder each
-stir bring up heat and just simmer till loaf is done, stiring once in a while.

-once loaf is done pour out at least 90% of the fat in the pan and then pour gravy over the top of loaf, use all if it won't over flow in the pan, if the pan is too small just pour enough so it don't over flow and save the rest to add when it's finished and can be added to the bowl you use to serve.

-sprinkle more mozzarella on top of meatloaf

-put back in oven for 15 more min's and take out after done let stand for 5 min ,

-Slice and enjoy!!!! I usually serve with some crusty bread to sop up the extra "gravy". Delish!

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