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Grandma's Meatloaf

kept byaileeoops

Recipe by Fabio Viviani


(Note: All ingredients should be at room temperature for best results):
1 tbsp. extra-virgin olive oil, plus 1 tablespoon
1 cup chopped white onion
4-5 garlic cloves, minced
1/4 cup Parmesan cheese, grated
1/2 cup white cheddar cheese, shredded
1/4 cup Provolone, shredded
1/4 cup part-skim Mozzarella, shredded
1 cup plain breadcrumbs
¼ cup roughly chopped fresh flat-leaf parsley
1 large egg
1 tbsp. Dijon mustard
kosher salt and freshly ground black pepper, to taste
1½ lbs. ground beef sirloin
3 tbsp. barbecue sauce
2 slices bacon (if using one loaf pan)
1 tbsp. warm water

Yield: 6 individual meatloaves

Preheat oven to 425°.
Heat olive oil in a medium skillet over medium-high heat.
Add onion and garlic and cook until softened and browned, about 5 minutes.
Meanwhile, in a large mixing bowl, combine cheeses, breadcrumbs, parsley, egg and Dijon mustard. Season well with salt and pepper and mix well.
Crumble the ground sirloin into the breadcrumb mixture.
Add the cooled onion and garlic.
Gently mix until evenly incorporated. Be careful not to overwork it.
 On a parchment paper-lined baking sheet, divide the meatloaf mixture into 6 equal balls and shape into small loaves, and bake for 15 minutes.
 Meanwhile, whisk barbecue sauce with remaining tablespoon of olive oil, a pinch of black pepper, and warm water.
After 15 minutes, remove meatloaves from the oven, and using a pastry brush, baste each loaf with the tomato paste mixture.
Return to the oven for another 30 minutes.
Rest for 10 minutes before serving.



aileeoops's picture

This was a salty and I did not add the salt. Lots of oil from the cheese as I made a loaf not individual serving loafs.


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