ABSOLUTELY DELICIOUS ITALIAN MEATLOAF

Meatloaf can evoke some pretty strong feelings. Hate or love? I’m one of the latter.

I’m constantly coming up with new versions, sometimes they work and sometimes they don’t.

Sometimes when they don’t work, I do them over and over again trying to get it right. And sometimes they still don’t work.

Luckily, this one works! Moist, juicy, and so tender it melts in your mouth. This might be my new all-time favorite.

Full of flavor, starting with aromatic sautéed vegetables including onion, garlic, fire-roasted red peppers and fresh tomatoes, followed by tomato sauce, mozzarella, parmesan and Italian seasoned breadcrumbs. All of these flavors are tied together by an Italian seasoning blend including basil, rosemary, oregano and thyme.

I see a lot of meatloaf recipes that call for the meat to be cooked in loaf pans. I can’t help but wonder who had the genius to come up with this idea?

First problem: where does all the fat go? Back into the meatloaf to make it soggy and greasy?! No thanks.

Second problem: it doesn’t brown the outside. For me, the best part of eating meatloaf is that crispy, golden brown exterior. I covet the final pieces!

No wonder there are so many meatloaf haters in the world.

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