Meatloaf with an Italian Twist

Ingredients

• 1 tablespoon olive oil, or as needed
• 1 cup chopped mushrooms
• ½ cup chopped red bell pepper
• ½ cup finely chopped onion
• 1 clove garlic, minced
• ½ cup Italian-seasoned bread crumbs with Romano cheese
• 3 sprigs Italian parsley, finely chopped
• 1 large egg
• 1 teaspoon Italian seasoning
• 11 ounces ground pork
• 18 ounces lean ground beef
• Glaze (Optional):
• ¼ cup tomato sauce
• 1 teaspoon Dijon mustard (such as Maille®)
• 1 teaspoon dark brown sugar
• 1 teaspoon white vinegar

Step 1

Gently heat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan. In a skillet, warm up a tablespoon of oil over medium heat, then add the mushrooms, bell pepper, and onion. Cook them for about 3 to 4 minutes until they soften, stirring occasionally. Toss in the garlic and cook for another 30 seconds until you can smell that lovely aroma. Set the veggies aside to cool.

Step 2

While that’s happening, grab a large bowl and combine the bread crumbs, parsley, egg, and Italian seasoning. Once the veggie mix has cooled, add it to the bowl and stir everything together. Then, gently fold in the ground pork and beef until everything is well mixed. Transfer the mixture to your prepared loaf pan and shape it into a loaf.

Step 3

In a small bowl, whisk together the tomato sauce, Dijon mustard, brown sugar, and vinegar to make the glaze. Pop the meatloaf into the oven and bake it for 45 minutes. After that, take it out and brush the glaze all over the top. Put it back in the oven and keep brushing on the glaze every 10 to 15 minutes while it finishes cooking, which should take about another 30 minutes. You’ll know it’s done when the center isn’t pink anymore and a meat thermometer reads 160°F (70°C). Finally, take it out and drain off any extra oil before slicing and serving.