8 servings italian-american crusty bread white for serving
2 eggs
0.5 cup flat-leaf parsley leaves fresh chopped
3 cloves garlic grated finely chopped
2 pounds ground beef (a meatloaf mix)
1 cup catsup
8 servings kosher salt and ground pepper black
1 oz toppings: lettuce fresh red thinly sliced
8 servings milk for soaking bread
0.3 cup onion grated
2 handfuls a couple parmigiano-reggiano grated
3 slices bread white stale
1 tablespoon worcestershire sauce
Equipment
baking sheet
baking paper
oven
mixing bowl
pot
Directions
Watch how to make this recipe.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Place the meat in a mixing bowl and sprinkle with salt and pepper. Trim the crusts off the bread and place in a small bowl, cover with milk and soak to soften. Squeeze the milk from the bread and crumble as you add it to the meat. Then add the eggs, cheese, parsley, grated onion and garlic, and mix to combine. Form into a loaf about 4 inches high and put on the baking sheet. Spray with olive oil.
Mix the ketchup with the balsamic drizzle and Worcestershire. Season with pepper.
Spread about 1/3 cup of the ketchup mixture over the top of the meatloaf.
Bake until cooked through, about 1 hour.
To reheat, slice the meatloaf 1 1/2 inches thick and put in a pot of warmed chicken stock.
Serve the meatloaf hot or cold on thick-sliced Italian white bread with the remaining ketchup mixture and the lettuce, tomato, onions, mozzarella and basil.
