Parmesan Meatloaf


° 1 pound of ground beef
°1/2 pound ground Italian link
° 1 small onion finely diced
°1/2 ″ bell pepper, diced( I used orange, it was all I had in the freezer)
° 1tsp. olive oil painting
° 1 tsp. Worcestershire sauce
° 1 diced garlic clove
°1/2tsp. spices
°1/2tsp. basil
°1/2tsp. parsley
° 1 beaten egg
°3/4 mug Italian chuck motes
° atrophied two slices of white chuck
° 1T. milk
° 8 oz. tattered mozzarella rubbish, reserve3/4 C
°1/4 ounce of Parmesan rubbish
° 1c. marinara sauce plus an fresh1/2-3/4 tsp for garnish


* How to make it:

In a small skillet, toast the olive oil painting over medium heat. On high heat, fry the onions and peppers for 3- 4 twinkles, remove from heat. In a large coliseum, add the meat, onions, and peppers with all remaining constituents, reserving the3/4 ″ mozzarella rubbish for trim.

Now, dive in there with the stylish tools God has given you, and collect everything really well. Once everything comes together, place the admixture on a baking distance of your choice. I used round Portuguese earthenware for us. Pour1/2 to3/4 ″ marinara sauce over and spread.

We put in a 400 degree roaster about 51 twinkles. We take it out of the roaster, cover it with the remaining rubbish and sprinkle it with a little dry basil. Return to the roaster for another 10 twinkles. Make sure the meat isn’t pink before serving, as the baking time will vary depending on the consistence of your loaf. Mine was about 2″ thick.

Enjoy !

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