Funny thing about meatloaf is, it really wasn’t my favorite food growing up. In school they had a slice of mystery meat with brown gravy. I bought those school lunches for 30 cents everyday which came in a molded tray with one large section and three smaller areas. The kitchen in school had a distinctive odor a mixture of food and disinfectant which permeated the very walls of the institution. Not very appetizing to say the least. Milk was in one section, a vegetable and fruit or cookie was in the third. Metal flatware was in a molded area on the right side of the tray wrapped in a napkin. My Mom made a meatloaf recipe with cream of mushroom soup, beef ground meat and other ingredients which she also stuffed peppers with. That recipe was better tasting, however when I met DH and was invited to dinner at his house, his Dad made a meatloaf that had everything in it except the kitchen sink. At that time, it was the best moist and flavorful meatloaf I had ever had. I ate it without any gravy too! I tried to replicate it, but neither DH nor I ever did. DH and I would never measure ingredients and would make meatloaf consisting of ground beef, breadcrumbs, sweet hot mustard, barbecue sauce and onions. We ate that type for years. After trying the tri-meat, I became a convert. The below meatloaf recipe has become a labor of love and it is the result of many different versions. Nowadays when creating a recipe, I write it down while cooking and I am conscious of the measurements. No more haphazardly throwing things in.
- 2 pounds tri-meat (veal, pork, beef)
- 1/2 cup panko breadcrumbs (seasoned)
- 1 cup Parmesan cheese
- 1/2 cup Caesar salad dressing
- 1 cup mozzarella cheese
- 1 egg
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 tablespoon minced garlic
- 16 ounces marinara sauce
- Pre-heat oven to 350 degree F.
- In a large bowl, combine Tri-meat, panko crumbs, Parmesan cheese, mozzarella cheese, parsley, basil, egg, garlic and Caesar dressing until combined, but don’t over mix it.
- I suggest you line a baking dish with non-stick aluminum foil, for easier clean-up.
- Form meat mixture into a mound shape and place it in a large enough baking dish that there is space all around it.
- Use one cup of marinara sauce to coat the meat loaf mound on all sides except the bottom.
- Bake meatloaf for an hour.
- Heat remaining sauce up in microwave at 1 minute, 30 seconds.
- Slice meatloaf and drizzle sauce on top.
Preparation Time: 15 minutes
Cook Time: 1 hour, 1 minute, 30 seconds