The Baconator’s (aka my husband) Italian Meatloaf from Lisa of The Moxie Pear…
My husband is the cook at our house. He is from New York (we live in Georgia) and half Italian so everything he makes has some sort of twist. The first time he made this meatloaf for me was for our second date. Yep, after that I was in love! Over the years it has just become a staple in our house. I also associate this meal with family because we usually invite my parents over for dinner if we are having this and so everyone is around the table enjoying good food and great company.
Tips: Since this is an Italian meatloaf we use the leftovers for Spaghetti the next night. Just break up the leftover loaf into a pan and add a jar of spaghetti sauce and stir until everything is heated through. Add over pasta and you have another quick dinner.
Ingredients:
2 pounds 80/20 lean ground beef
1 tablespoon pepper
1/2 cup onion flakes
1 cup Italian seasoned breadcrumbs
1 tablespoon garlic powder
1/2 cup parmesan cheese
2 eggs, beaten
3/4 cup ketchup
- Preheat oven to 350ºF.
- Mix ingredients thoroughly in large mixing bowl, form into a ball.
- Put the ball into a 9×13 inch pan (Pyrex preferred) and shape into a loaf, leaving at least 2 inches on each side.
- Bake for 1 hour. Let sit for 5 minutes.
- Cut and add a drizzle of ketchup.
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