I was never really a big fan of meatloaf growing up. In fact my mom made it quite often because it was my older brother’s favorite. My brother discovered it at school during lunch, came home, told my mom about it, and requested that she learn how to make it at home. Growing up in a Cuban-household we had all the Cuban food you could think of. Naturally, being exposed to foods besides ours brought some wonder and magic.
As the years have passed, I have grown to love meatloaf. This Tuscan Meatloaf is so flavorful and the smell that it will bring to your house will have you in a trance. Pair this Tuscan Meatloaf with a pasta, rice, potatoes, or have it on its own. What makes this meatloaf recipe so awesome is that it makes four meatloaves. Make one for dinner, then partition and freeze the other three for easy future dinners when you are in a pinch.
Tuscan Meatloaf
Ingredients
6 pounds lean ground beef
4 cups shredded Peccorino Romano cheese
2 cups Italian-seasoned dry breadcrumbs
2 cups pesto
1.5 cups diced onion (1 large onion)
4 eggs
1 cup milk
1 cup chopped, drained oil-packed sun-dried tomatoes
2 tablespoons Italian seasoning
1 table spoon black pepper
1 jar marinara sauce
Prepare
- First, in a large bowl using your hands, thoroughly combine beef, breadcrumbs, pesto, onion, eggs. milk, tomatoes, Italian seasoning, and black pepper.
- Next, divide beef mixture into four equal parts.
- Grease a 9 x 5 loaf pan and press one mixture into the loaf pan. Pour 1/4 of the Marinara sauce over the loaf. Place the other three mixtures into freezer bags and freeze for up to 4 months. Also freeze the tomato sauce in snack size freezer bags to have ready for the meatloaves in the future.
- Preheat the oven to 350 degrees Fahrenheit and bake for 1.5 hours until a thermometer inserted to the center reads 160 degrees Fahrenheit. Tent about 45 minutes in to avoid burning the sauce on the top.
- Finally, remove from oven and allow to cool for 30 minutes before slicing and serving.
