Sicilian Meatloaf: A Flavorful Italian Classic Recipe
Sicilian Meatloaf is a delicious and hearty Italian dish that combines ground beef, pork, and veal with aromatic vegetables, herbs, and Parmesan cheese. Baked to perfection and topped with a savory tomato sauce, this classic meatloaf offers a robust flavor profile perfect for family dinners or special occasions.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
For the Meatloaf:
- 1 lb ground beef
- 1 lb ground pork
- ½ lb ground veal
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 eggs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Salt and pepper, to taste
For the Sauce:
- 1 cup tomato sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatloaf.
- Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion, bell pepper, and celery, and sauté until soft, approximately 5-7 minutes. Then add minced garlic and cook for an additional minute to release the flavors.
- Mix the Meatloaf: In a large mixing bowl, combine the ground beef, ground pork, and ground veal. Add the sautéed vegetables, breadcrumbs, grated Parmesan cheese, eggs, chopped fresh parsley, basil, and season with salt and pepper. Mix gently until all ingredients are just combined, being careful not to overwork the mixture.
- Shape and Bake: Transfer the meat mixture to a baking sheet lined with parchment paper or a greased loaf pan. Shape it into a loaf form. Spread half of the tomato sauce evenly over the top. Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C), ensuring it is fully cooked.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10-15 minutes to allow juices to redistribute. Serve warm, accompanied by the remaining tomato sauce spread over the slices or on the side.
Notes
- Letting the meatloaf rest after baking improves juiciness and ease of slicing.
- Use a meat thermometer to ensure the internal temperature reaches 160°F for food safety.
- Sautéing the vegetables first enhances their flavor and moisture content in the meatloaf.
- Feel free to substitute fresh herbs with dried herbs if fresh are unavailable, using about one-third of the amount.
- You can prepare the meat mixture a day ahead and refrigerate for deeper flavor before baking.
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