Mediterranean-Esque Meatloaf
- Ready In:
- 2hrs
- Ingredients:
- 22
- Yields:
-
12 slices
- Serves:
- 12
ingredients
- 1 1⁄2 cups breadcrumbs
- 1 3⁄4 cups milk
- 1⁄4 cup beef broth
- 1⁄4 cup onion, chopped finely
- 1⁄4 cup green pepper, chopped finely
- 4 ounces marinated artichoke hearts, chopped coarsely (remove tough leaves, if any)
- 2 ounces sun-dried tomatoes, chopped coarsely
- 1⁄4 cup fresh basil, chopped (1 tbsp dried)
- 1 tablespoon fresh rosemary, chopped (1/2 tbsp dried)
- 1 1⁄2 teaspoons garlic powder
- 1⁄4 teaspoon ground thyme
- 1⁄2 teaspoon ground sage
- 1 teaspoon fresh ground pepper
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon dried oregano
- 1 cup parmesan cheese
- 2 eggs, lightly beaten
- 2 hot Italian sausages, skinned & crumbled (uncooked)
- 1⁄2 lb ground lamb
- 1⁄2 lb ground veal
- 1⁄2 lb ground buffalo meat
- 1 tablespoon Worcestershire sauce
directions
- 1. Preheat oven to 350.
- 2. Soak bread crumbs in milk and broth for about 10 minutes so that all of the liquid is absorbed.
- 3. Combine onion, green pepper, artichoke hearts, sun-dried tomatoes and herbs. Mix thoroughly.
- 4. Drain excess liquid from bread crumbs.
- 5. Add bread crumbs and eggs, kneading slightly.
- 6. Mix in cheese.
- 7. Crumble the skinned sausage meat into the concoction & mix well.
- 8. Add remaining ingredients (lamb, veal, bison or whatever ground meat product you've elected to use.)
- 9. Add Worcestershire sauce.
- 10 Mix well so that ingredients are distributed evenly. Be careful not to over handle the meat so that it does not become tough.
- 11. Spray cookie sheet or shallow baking tin with non-stick cooking oil or rub with butter to facilitate the removal of the loaf once finished.
- 12. Bake for 1 to 1 1/2 hours (since this contains pork, you want to be sure it's well-done.).
- 13. Remove from baking receptacle and place onto serving dish, slice and serve and enjoy!
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