Lidia's Italian American Meatloaf

(adapted from from Lidia's Italy in America)

Ingredients

• 2 cups cubed country bread, crusts on

• 1 cup milk

• 2 carrots

• 2 celery stalks

• 1 onion

• 2 large eggs

• 1½ lbs ground beef

• 1½ lbs ground pork

• 1 bunch scallions, chopped

• 1 cup grated Parmigiano-Reggiano or Grana Padano

• 1½ cup marinara or puréed canned tomatoes

• ½ cup chopped fresh Italian parsley

• 2 tsp kosher salt

• 1 tsp dried oregano (bonus points if it’s the kind in a bouquet, not a jar)

• 2 Tbsp olive oil

  
  

1. Preheat your oven to 375°F.

2. Soak the bread cubes in milk until soft.

3. While that’s soaking, blitz the carrots, celery, and onion in a food processor until it’s a fine paste—this is your pestata, and it makes the loaf extra flavorful and tender.

4. Squeeze out the extra milk from the bread.

5. Beat your 2 eggs.

6. Add the pestata, ground meats, chopped scallions, cheese, marinara (reserve 1/2 cup for later), eggs, parsley, salt, and oregano. Mix it all together with your hands—don’t be shy, get in there.

7. Oil a 10x15" baking dish, then form the meat mixture into a big, beautiful loaf.

8. Bake for about 1 hour

9. Remove from oven and brush with the reserved 1/2 cup of marinara, Put back in oven and bake for 15 minutes, or until a thermometer in the center reads 165°F. Let it rest 10 minutes before slicing. Add a bit of fresh chopped parsley to garnish.

   
   

   
   

   Notes:

Serve it up with roasted potatoes or a salad. Leftovers are incredible on a sandwich, maybe with some melted provolone and a swipe of mustard. Omg I'm hungry.

Rock on Meatloaf