Italian Meatloaf
An Italian-inspired meatloaf that prioritizes tenderness and moisture through a panade, baked for a superior texture compared to meatballs.
Ingredients10
Directions8 Start Cooking
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Prepare a panade by combining saltine crackers, buttermilk, and eggs.
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Add aromatics including garlic, herbs, Pecorino, and Fontina cheese to the panade mixture.
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Gently mix the meat into the panade mixture, ensuring not to overwork the meat.
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Shape the mixture into a loaf on a baking sheet, bypassing the traditional loaf pan to allow for a better crust.
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Bake the meatloaf while monitoring the internal temperature using a thermometer to ensure it reaches the correct doneness.
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Allow the meatloaf to rest to account for carryover cooking.
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Prepare a simple sauce using tomato and fresh basil.
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Serve the meatloaf sliced, similar to a giant meatball.
Nutrition per serving
Nutrition unavailable — not all ingredients are resolved.
Contains
- Animal product — from buttermilk
- Gluten — from saltine crackers
- Dairy — from buttermilk
- Lactose — from buttermilk
- Eggs — from eggs
Not evaluated: Vegetarian, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free, Nightshade-free
