My Lime Green Kitchen

A big hit with our family.  Serve with a salad and crusty bread.  We almost always have scalloped potatoes or macaroni and cheese with meatloaf.  Make extra . . makes fantastic meatloaf sandwiches!

Make an extra meatloaf, partially cook, let cool to room temp, and freeze.

For the sauce, I used Spaghetti Sauce with Veggies which I had canned.

Italian Meat Loaf

2 T. extra virgin olive oil
1 red bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, chopped
1-1/2 pounds ground beef
1 cup bread crumbs
1 c. grated Parmesan cheese
1 T. Worcestershire sauce
1 T. Balsamic Vinegar
2 T. chopped fresh basil
2 T. chopped parsley
1 tsp. salt
1/2 tsp. black pepper
1-1/2 c. marinara sauce
1/2 c. mozzarella cheese

Preheat oven to 350.

Saute onion, pepper and garlic in olive oil.  Remove from pan and allow to cool.  Once they’re cool, mix all ingredients except marinara.  Pat into a greased loaf pan.  Top with marinara sauce.  Bake uncovered for one hour.

Allow to cool for 5 minutes before serving.  Sprinkle with mozzarella cheese.

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