Parma-style Beef and Italian Sausage Meatloaf
Change up dinner tonight with a cheesy parma-style beef and Italian sausage meatloaf. It's an incredibly delicious, hearty recipe guaranteed to knock your socks off.
Equipment
Ingredients
- 500g minced beef 80% beef 20% fat
- 500g Italian sausage skins removed
- 1 cup streaky bacon chopped
- ½ brown onion finely chopped or grated
- 3 garlic cloves minced
- 1 ½ tsp dried oregano
- 1 tbsp dried basil
- 2 eggs
- 1 400g tinned Italian diced tomatoes (see note 1)
- 1 cup breadcrumbs
- 1 cup mozzarella cheese grated and divided
- 1 cup parmesan cheese grated and divided
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Remove the skins from the Italian sausages by lightly slicing them on one side from top to bottom. Then simply peel the skin away from the meat.
- Combine beef, Italian sausage, bacon, egg, and breadcrumbs in a large bowl, then add half of the diced tomatoes to the meat mixture. (See Note 1)
- Next, add 1 tbsp of basil with 1 ½ tsp of oregano, minced garlic, chopped onion, ½ cup mozzarella and ½ cup parmesan cheese and finally season with salt and pepper. Mix until well combined.
- Line a 27 x 13 x 7cm loaf tin with aluminium foil or baking paper. Begin tightly packing the meat mixture into the loaf tin and smooth out any cracks. Then, place it in the freezer for 30 minutes to firm up. (See Note 2)
- Preheat your oven to 190°C (375°F) for 10 minutes before removing the meatloaf from the freezer. Then place it straight into the oven on the middle rack and bake for 1 hour.
- Remove the meatloaf from the oven and evenly spread the remaining can of diced tomatoes over the top, followed by grated parmesan and mozzarella cheese.
- Add the meatloaf back into the oven for an additional 20 to 25 minutes until the cheese is fully melted and golden brown.
- Once cooked, let the meatloaf rest inside the loaf tin for 10 minutes, then transfer it to a platter, slice, and serve with freshly chopped parsley.
Notes
Note 1: If you do not like diced tomatoes, feel free to swap them out for a jar of passata sauce. Simply use a 3/4 cup of passata in the meat mixture. And 1 cup over the top of the meatloaf before adding the cheese.
Note 2: Pre-freezing your meatloaf for 30 minutes before baking is not essential. I do this because it helps to bind the ingredients together and stop the meatloaf from falling apart when slicing. Don’t worry; it won't dry it out.
