Italian Meatloaf

I've never had an Italian dish I didn't like. This Italian Meatloaf Recipe might not really be from Italy but that great Italian flavor I love is there. Sautéed peppers and onions fit the theme.

Personally I prefer hot Italian sausage instead of the sweet. I also like to throw in a clove or two of crushed garlic to the peppers and onions.

Italian Meat Loaf Recipe

1 lb. ground beef chuck
1/2 lb. sweet Italian sausage, removed from casing
1/4 cup grated Parmesan cheese
1/4 cup Italian seasoned dried breadcrumbs
1 large egg
2 Tbsp. grated onion

1 Tbsp. olive oil
1 cup thinly sliced onion
1 cup each red and green pepper strips
2 Tbsp. Water

Heat oven to 375 degrees.

Line an 8 x 8-inch baking pan with foil and butter it. Place all meat loaf ingredients in a bowl and mix well with hands.

Place the meatloaf mixture into prepared pan and shape into a loaf 4 inches wide and 1 1/2 inches high. Bake 1 hour and 15 minutes, basting several times with pan juices, until the meatloaf is lightly browned and a meat thermometer inserted in the center registers 165 degrees.

Let the meatloaf rest while preparing the peppers and onions.

Heat the olive oil in a large, heavy, nonstick skillet over medium heat. Add the onion and saute 4 to 5 minutes until soft and lightly browned. Add the peppers and water and reduce the heat to low. Saute 5 to 8 minutes until peppers are soft.

Slice the Italian meatloaf and serve with sauteed peppers and onions.

The peppers and onions are great on a leftover meatloaf sandwich too.

Glaze the Italian meatloaf with jarred spaghetti sauce during the last part of the cooking time. Cook up a pot of spaghetti and toss with the pan drippings. Add some crusty bread and a salad and you have a complete Italian dinner.