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Tuesday, July 5, 2016



2 lb. ground beef
1 yellow onion, diced
2 tablespoons garlic, minced
1 large tomato, diced
1 red pepper, diced
2 eggs, beaten
4 teaspoons Worcestershire sauce
1 tablespoon Italian seasoning
2 cups Italian breadcrumbs
1½ cups dry Parmesan
2 cups mozzarella cheese, shredded
Salt and pepper to taste
Marinara Sauce
1 cup tomato sauce
1 teaspoon garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
1 beef bouillon cube
½ teaspoon Worcestershire sauce
1½ tablespoon sugar
Salt and pepper to taste


Over medium high heat, saute onions and garlic until fragrant
Add red pepper, tomato and Italian seasoning, sweating the vegetables until liquid evaporates, about 5 minutes. Set aside
In a separate pan over medium high heat, saute garlic until fragrant then add in tomato sauce. Crumble in the beef bouillon cube and mix well
Season with Italian seasoning, red pepper flakes, Worcestershire sauce, sugar and salt and pepper to taste. Simmer for 5 minutes
Combine ground beef, breadcrumbs, Parmesan, 1 cup mozzarella, eggs, ½ cup marinara sauce, vegetables, Worcestershire sauce and salt and pepper to taste. Form into a loaf using your hands, mixing all the ingredients thoroughly
Coat the top of the loaf with the remaining marinara sauce and spread evenly using the back of a spoon and top with 1 cup mozzarella cheese
Bake at 350 degrees F for 45 minutes or until the meat thermometer reads 160 degrees F in the middle of the meatloaf. Let it stand for 10 minutes before cutting
Dish and serve hot

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