Yes, this is another meatloaf recipe. It is interesting to me how changing one or two ingredients gives you a completely different taste!
Using the rye bread does add some flavor to this loaf. Rye bread is such a strong tasting bread. So you get that lovely rye flavor throughout the meat loaf.
Cooking the loaf with the cheese inside also gives the loaf a nice flavor. It isn’t enough cheese for cheesy pockets, but is does infuse some saltiness.
The nicest part of this meatloaf is the tomato sauce. I have seen meatloafs made with ketchup on top, so this is similar. I think this is what makes it more Italian though.
The oregano is also a nice touch.
I do think it needs a bit more cooking time though. Once I cut towards the middle, it was a little pink. I would recommend about 10 more minutes.
The meatloaf was super moist, and really quite delicious.
Italian Meatloaf
2 Slices White Bread
2 Slices Rye Bread
1 Cup Milk
1 Pound Hamburger
3/4 Cup Chopped Onion
1 Egg, Beaten
2 Tablespoons Chopped Parsley
3 Tablespoons Grated Parmesan Cheese
2 Tablespoons Butter
1 Teaspoon Salt
1/4 Teaspoon Pepper
8 Ounces Tomato Sauce
1/4 Teaspoon Oregano
Soak bread in milk and mash with a fork. Mix with hamburger, onion, egg, parsley, parmesan, butter, salt and pepper. Shape into a loaf and bake in a 375 degree oven for 30 minutes. Top with tomato sauce and sprinkle with oregano. Bake 20 minutes more.
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