Fabio Viviani´s Grandmother´s Yummy Meatloaf

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!

Ingredients:

• 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

Directions:

• 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.  

• Let stand for 5 min.
• Serve with a side of potatoes.  Try my Lemon Herb Roasted Potatoes.