My Italian meatloaf is basically a giant meatball shaped into a football. I'm not sure why I started doing this year's ago, though it probably was my fondness for meatloaf combined with the lack of desire one day to round off a tray of.
What I do know is that the end result is very good but also ugly. There's nothing aesthetically appealing about a huge hunk of baked meat, though baked ground beef, veal and pork (classic meatball mixture) enhanced by aromatics, tightened by egg and breadcrumb and cheese, infused with marinara sauce tastes so good (despite appearances).
Thankfully, Italians have a fun expression for the rare occasion when their delicacies don't meet the appearance of their flavor: Brutta ma buona (ugly but good). This is most common in a traditional cookie actually named Brutti ma Buoni. I'm happy to appropriate that moniker here as it certainly applies!
Close your eyes and enjoy!
Brutto ma Buono: Italian Meatloaf
6-8
servings30
minutes40
minutesIngredients
3 lbs. 3 traditional meatloaf mix (beef, pork, veal)
2 cups 2 Spanish onion, minced
3 cloves 3 garlic, minced
2 tbs. 2 Italian parsley leaves, fine chopped
4 tsp. 4 Kosher salt
2 tsp. 2 ground black pepper
4 4 eggs, beaten
1 cup 1 Parmigiano-Reggiano cheese
2 cups 2 plain breadcrumbs
1 cup 1 whole milk
1 cup 1 marinara sauce
1/4 cup 1/4 extra virgin olive oil
Directions
- In a saucepan, heat the EVOO over medium heat.
- Add the onion and sauté until nearly translucent (around ten minutes).
- Add the garlic, incorporate and sauté a few minutes more (until the garlic has gone soft and pale).
- Remove the pan from heat and allow onion/garlic mixture to cool.
- In a large mixing bowl, combine the three meats with all of the other ingredients (including the cooled onion and garlic combination).
- Mix gently together with your hands until there is a consistency.
- Preheat the oven to 350 °F.
- Line a bake sheet with foil and lightly coat with olive oil.
- Shape the mixture into an oval, patting to remove air pockets.
- Bake for 40-50 minutes until firm.
- Allow to cool for ten minutes out of the oven before serving.
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