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a browned beef-and-pork meatloaf with a few slices cut at one end sitting in a shallow pool of red tomato sauce in an ordinary rectangular baking dish, with no cheese topping, filling or garnish
Andre Lewis

Italian Meatloaf

A shallow bed of tomato sauce keeps the bottom of this beef-and-pork loaf tender while its top browns above the liquid. The Parmesan is mixed into the meat, so there isn't a cheese center to leak out, and squeeze the soaked bread lightly before adding it. You want a soft panade, not a dripping bowl of milk; spoon sauce from the baking dish over each slice and leave enough of the browned crust uncovered to keep its texture noticeable.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb 85% lean ground beef
  • 1 lb ground pork
  • 4 oz crustless Italian bread torn
  • 3/4 cup whole milk
  • 2 large eggs
  • 1/2 cup finely grated Parmesan
  • 1/2 cup finely minced onion
  • 3 garlic cloves minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 2 cups tomato passata
  • 1 tbsp olive oil
  • 1/4 tsp crushed red pepper

Method
 

  1. Heat the oven to 375°F. Soak bread in milk for 5 minutes, then squeeze gently and discard any unabsorbed milk.
  2. Mash bread with eggs, Parmesan, onion, 2 minced garlic cloves, basil, oregano, salt and black pepper. Fold in beef and pork.
  3. Mix passata, olive oil, remaining garlic and crushed red pepper in a 9-by-13-inch baking dish.
  4. Shape the meat into a 9-by-5-inch loaf about 2 1/2 inches high and set in the sauce, keeping the top exposed.
  5. Bake uncovered for 65 to 75 minutes until the center reaches 160°F and the sauce bubbles around the loaf.
  6. Rest for 10 minutes, cut into 8 slices and serve with the cooked tomato sauce.