The word “Meatloaf” often harkens traumatic images of your mom’s signature recipe for the nights where she literally didn’t give a _________ and threw some protein, carbs, and other questionable fixings into a bowl, baked it, and called it dinner.
She’s making meatloaf again???
And so, sadly, meatloaf often gets a bad rap. I, however, can assure that not all meatloafs are created equal. I grew up on my mom’s meatloaf and always jumped for joy when I found out that she was cooking it. But of course, my mother is Italian so the meatloaf was undeniable phenomenal. Well, now you can have phenomenal meatloaf too because I am gifting the recipe to you!
Italians do everything better.
This is Meatloaf Calabrese. My Italian family is from Calabria in Italy (things from Calabria are called Calabrese) and this recipe comes from there. Actually, the base of this recipe is for our Stuffed Bell Peppers which are a tad more elegant. Of course, when they came to America, they created a meatloaf incarnation of the dish that was more convenient for busy American weeknights. You will notice that this recipe calls for raisins in addition to beef, red pepper flakes, and other such ingredients; so you are probably thinking, “What in the damn hell?”
Raisins and beef!?
Trust me, it is delicious. Savory beef and herbs, spicy red pepper and onion, and sweet raisins and tomato all work to complement, contrast, and balance each other PERFECTLY. This meatloaf could honestly be fed to royalty and they would knight the cook.
Now, about the “recipe”. Remember when I started this blog and I told you that not all my recipes provide precise measurements because of the Italian tendency to just feel the dish out as you go? Yeah, well that applies here. This is a recipe that you just have to touch and feel, adjusting as you go. I’ve never been able to get a straight answer about measurements for this dish.
Just touch it…
I ask, “How much tomato sauce?” The response I get is, “I don’t know, you just have to touch it and you will figure it out!” So that is what I do and so I have never found myself able to fully break down the recipe. Sometimes I find it needs a touch more this or that. I look, I touch, I feel, I sense, I am guided by my great nonna Isabella. So this recipe is for those who feel pretty confident in the kitchen and are open to a little experimenting with out provided precise measurements.
Here’s the trick though, you’ve got to cook it with love for the people you are cooking for and passion for the quality ingredients you are using to nourish your body and satisfy your soul. If you infuse the food with this love and positive energy, it’s going to turn out great no matter.
Let me know it goes! Buona Fortuna and Buon Appettito!
Meatloaf Calabrese
Ingredients:
- 1 pound grass-fed, organic ground beef
- About ½ cup diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 cup marinara sauce
- ½ large yellow onion, chopped
- 1 tablespoon crushed garlic
- About ¼ cup Italian parsley, chopped
- 2 teaspoons dried Italian seasoning
- 1 pinch red pepper flakes
- 1 egg
- 2 slices of bread
- Splash red wine
- ½ cup raisins
- 3/4 cup parmesan cheese grated
- ¾ cup grated mozzarella cheese
- 1 zucchini shredded or 1 Portobello mushroom thinly sliced
- Salt and Pepper
Directions:
Preheat the oven to 375̊ F.
Put the beef, tomatoes, tomato paste, 2 tablespoons of the marinara, onion, garlic, parsley, Italian seasonion, red pepper flakes, a ¼ teaspoon of both salt and pepper, 1/3 cup of the parmesan cheese, the wine, and the egg in a large bowl.
Toast the bread, lightly wet with water from the sink. Remove the crusts and squeeze the liquid out until you are left with a mushy crumble. Throw in the bowl with the other ingredients.
Mix by hand until ingredients are well combined. Add the raisins and mix again until the raisins are well distributed.
Grease a meatloaf dish with olive oil. Add ½ of the meat mixture. Layer on the zucchini or mushrooms over the meat. Sprinkle with half of the mozzarella cheese over the vegetables. Add the rest of the meat mixture. Over with ¼ cup of the marinara. Sprinkle with remaining mozzarella and parmesan cheese
Bake for 1 hour until the cheese is melted and bubbling. Serve with additional marinara sauce as desired. Enjoy!
Johnny La Pasta 