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Fabio Viviani´s Grandmother´s Yummy Meatloaf

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This is by far the best meatloaf I have ever had.  I do not make meatloaf often, but if it turns out this great, I would do it again.  This recipe can easily be made Paleo friendly by replacing the breadcrumbs with walnut or almond meal or even ground flaxseed.  I wanted to do it as close to the recipe as possible and next time experiment with making this Paleo friendly.

Also, I did modify a little with the cheeses with the kinds I had, and it turned out great!

  • 1 large yellow onion, chopped finely
  • 10 garlic cloves, minced (I love garlic!)
  • 1/2 cup Parmesan cheese, grated
  • 1 cup mozzarella cheese, grated
  • 1 cup cheddar & colby cheese, grated
  • 1 cup plain breadcrumbs
  • 1/3 cup flat leaf Italian parsley, chopped finely
  • 1 large egg
  • 1 heaping Tblspn Dijon mustard
  • sea salt, to taste
  • ground pepper, to taste
  • 1 1/2 lbs ground sirloin (lean, not fatty) - meat should be at room temperature
  • 4 Tbspns tomato paste
  • 2 Tbspns warm water
  • Preheat oven to 375 F.
  • I used a ceramic non-stick pan to cook the onion and garlic, so no oil was needed, but if you need a little oil to keep it from sticking, then do so.  Cook onion & garlic on medium for about 5 min, stirring occasionally.  The onion should turn translucent.
  • Combine in a large stainless steel bowl the cheeses, breadcrumbs, parsley, egg, mustard, salt & pepper.  Mix well.
  • Crumble ground meat into the breadcrumb mixture.  Mix with hands until evenly mixed.
  • In a separate small bowl, mix tomato paste & warm water until thoroughly combined.  Set aside.
  • Spray a meatloaf pan (about 4" x 8") with olive oil.
  • Pack meatloaf pan with the meat mixture, pressing down to pack is thoroughly combined.
  • Spread the tomato paste mixture over the meatloaf.
  • Cook meatloaf in oven for 60 min.  

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