Beef and Lamb Tuscan Meatloaf

by - September 17, 2010

Jen over at The Harvest recently re-requested my Tuscan Meatloaf recipe, claiming "it was the best EVER". Sadly I can't claim full creation rights behind that one as I concocted it from several different recipes, but I do have to concede that it is pretty yummy, with the secret being I use fresh herbs from the garden. This recipe produces a savory rather than sweet or tomatoey meatloaf. Enjoy!

Serves 8

2.5 lbs ground beef and lamb*
1 onion finely chopped
2-3 cloves crushed garlic
3 eggs
1 tomato petite diced or 1 can
1 tsp salt
black pepper to taste
1/4 cup Italian bread crumbs**
1/4 cup Italian bread crumbs
a sprig or two of fresh rosemary, thyme, and oregano, chopped***

* You can use just beef or a combination. I use 2 parts beef to 1 part lamb.
** I buy the canisters from the grocery store. It is more of a meal.
*** I end up with about 1 tbs of the spices.

Set aside 1/4 of bread crumbs. Mix the rest of the ingredients and form a large loaf. Cover with the remaining Italian bread crumbs. Place in a loaf pan lined with foil. Cook at 425F for 15 min and reduce to 375F and cook for 1 hour and 15 minutes or until internal temperature is safe.

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