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Italian Meatloaf (and then some)


Triple Threat Italian Meatloaf

Today’s recipe is for a simple meatloaf that packs a triple-threat punch: it will stretch for two meals and also makes hearty sandwiches for a quick lunch. It’s fast, easy and calls for few ingredients.

 A triple threat  is the type of thing I pull out when there are a lot of bills due at once or I'm saving for something special and need to slide some cheap eats into the budget

 If you’re lucky enough to live near a Market Basket store, be sure to check for previously frozen hamburg (usually at the end of the meat case). You can pick up 93% lean for as little as $2.39 lb.

Also, most Market Baskets have a great bakery that offers exceptional artisan breads. Check out their reduced bakery items and make your own breadcrumbs in the food processor.

 ITALIAN MEATLOAF (and then some):

Preheat oven to 375 degrees

1 ½ lb. hamburg, 85-93% lean
1 lb. ground pork
1 egg
1 envelope dry onion soup mix
1 - 1 ½ cups seasoned breadcrumbs
1 tsp. salt
¾ tsp pepper
¼ tsp crushed red pepper
3 cloves minced garlic
1 tsp. dried oregano or Italian seasoning
Small jar of spaghetti sauce, divided

Mix together all ingredients except sauce. Combine well and add enough sauce to make a moist mixture (not too wet).

Place in loaf pan and pat down, but do not squish. Bake for 45 minutes. Remove from oven and pour sauce over top. Bake an additional 15-20 minutes.

Serves 4 @ approx. $2.50 per serving, with leftovers for sandwiches and:


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Leftover meatloaf, crumbled
1 tblsp. olive oil
3 cloves minced garlic
½ cup each chopped onion, celery and green/red peppers.
1 tsp. oregano
½ tsp. red pepper flakes
2 28-oz. can crushed tomatoes
1 box bowtie pasta (farfalle)
2 large zucchini, peeled into ribbons (use a vegetable peeler)
Grated parmesan

Heat oil in large pan. Saute garlic, onions and peppers until translucent. Add red pepper, oregano and tomatoes. Bring to boil and then simmer, stirring occasionally, for 20 minutes. Add crumbled meat mixture and simmer another 10 minutes.

Cook pasta in boiling salted water until not-quite al dente (about 5 minutes). Toss in zucchini ribbons and cook another 2-3 minutes, depending on thickness of zucchini.

Drain and toss with sauce. Serve with shaved or grated parmesan.