Tuscan Meatloaf
Ingredients
- Meatloaf ⓘ
- 2 lbs lean ground beef ⓘ
- 10 large olives, sliced (green or black) ⓘ
- 4 garlic cloves, minced ⓘ
- 1 small red onion, diced ⓘ
- 1 1/2 cups mozzarella cheese, diced ⓘ
- 1/3 cup parmesan cheese, grated
- 3 tablespoons capers, coarsely chopped
- 3 tablespoons pickled jalapeno peppers, diced ⓘ
- 2 tablespoons sun-dried tomatoes, diced ⓘ
- 2 tablespoons balsamic vinegar ⓘ
- 1 1/2 tablespoons kosher salt ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1 tablespoon dried oregano ⓘ
- 2 teaspoons fresh coarse ground black pepper ⓘ
- 1/2 teaspoon ground cayenne pepper ⓘ
- 1/2 teaspoon ground cumin ⓘ
- Additional ingredients
- nonstick cooking spray ⓘ
- 1 tablespoon olive oil ⓘ
- 2 cups tomato sauce ⓘ
Instructions
- Preheat oven to 375°F/190°C.
- In a large bowl combine all the ingredients for the meatloaf. Mix well.
- Spray a 12x4x4 inch loaf pan with non-stick cooking spray.
- Transfer meat mixture to the greased loaf pan, pressing the meat firmly into the pan.
- Brush top of meatloaf with olive oil.
- Place pan onto a baking tray to catch any drippings. Bake in the center rack of oven, uncovered, for 60 to 80 minutes, until internal temperature is 160°F.
- Remove from oven. Carefully drain excess fat and moisture from around the meatloaf.
- Allow meatloaf to rest in pan for 5 minutes to set.
- In the meantime, bring tomato sauce to a simmer over medium heat. Reduce heat to low and keep warm.
- Transfer meatloaf onto a serving platter. Cut into 1 inch thick slices. Serve with warmed tomato sauce.
Nutrition & Diet Analysis (per serving)
939
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).