Italian Meatloaf



In my opinion, one of the ultimate comfort foods is meatloaf. Seriously, thinking about making a meatloaf for my family just makes me think of being a kid again and watching Mom fixing meatloaf for supper, pouring ketchup on top–and did you know there are about 3 different spellings that are pretty much considered correct on that one word?– and popping it in the oven . 

I remember enjoying the smells of good, homemade food coming from her kitchen.  I have her recipe taped in my family cookbook, and that is my go-to recipe, but I saw this one in a newspaper supplement and thought I would try it out.  Made it tonight and I must say I was impressed.  It’s pretty dang tasty.  Even someone else, who must remain nameless, had seconds after we got back from taking a couple of plates of supper to a friend’s house down the road.

Italian Meatloaf
Serves 6
Tasty version of a family favorite.
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  1. 1 1/2 slices of white bread, torn into small pieces
  2. 3 T. milk
  3. 1/2 medium onion, chopped
  4. 8 oz. button mushrooms, chopped
  5. 1 1/2 lbs. ground chuck
  6. 1 egg
  7. 1/2 cup grated Parmesan Asiago Cheese blend
  8. 1/2 t. salt
  9. 1/4 t. black pepper
  10. 12 grape tomatoes, cut into halves (that's what I had, but cherry tomatoes is what the recipe calls for)
  1. Preheat oven to 375 degrees F.
  2. Combine milk and bread in a large bowl. Soak for 5 minutes.
  3. Combine bread mixture, onion, mushrooms, beef, egg, cheese, salt, pepper and half the tomatoes. Mix with your hands, then shape into a loaf and place in a baking dish. Scatter the rest of the tomatoes over the top.
  4. Bake about 50 minutes, or until meat reaches 160 degrees F.
Adapted from Relish newspaper insert
Adapted from Relish newspaper insert
Mormon Mavens