Uncle Antonio’s Italian Meatloaf

 

If you really want to make this Italian meatloaf juicy and tender, put it together as directed, but then place it in the slow cooker. It takes a few more hours to cook but man oh man is it worth it in the end. My husband loves it slow cooked and clean up is a lot easier. Check out what they are saying about this recipe over at The Pioneer Woman:

“OMG Meatloaf just made this week Menu board!!! YUMMY”

This meatloaf is so good we have it again and again at my house. It’s tasty with mashed potatoes and a vegetable or even on a sandwich roll.

 

Ingredients

2 pounds Ground Beef

6 slices Crusty Italian Bread

1 cup Whole Milk

1 cup Kraft Grated Parmesan

4 whole Large Eggs

1/3 cup Minced Parsley

1 Tablespoon McCormick’s Italian Seasoning

1 teaspoon Salt

1/2 teaspoon Black Pepper

12 slices Thin Pancetta (about 4 To 6 Ounces)

2 cans Diced Hunt’s Tomatoes (drained)

1/4 cup Brown Sugar

1 teaspoon Dry Mustard

1 pinch Cayenne Pepper

5 dashes Worcestershire Sauce

 

Instructions

Place the ground beef, milk-soaked bread, Parmesan, eggs, parsley, Italian seasoning, salt, and pepper into a large bowl and smush/knead it around with your hands until everything is completely mixed.

Meanwhile, make the sauce: In a separate bowl, combine the diced tomatoes, brown sugar, mustard, cayenne, and Worcestershire and stir it together.

Place the meat mixture on a drip pan (a pan with a slotted tray on top) and form it into a big honkin’ loaf shape.

Arrange the pancetta slices in an overlapping pattern all over the surface then spoon the tomato mixture all over the top. (Leave any excess juices in the bowl.)

Tent the pan with foil and bake it for 40 minutes.

Remove the foil and continue baking it for another 30 to 40 minutes, until the internal temperature reaches 160 degrees and the meatloaf is no longer pink in the middle.

Cut it into thick slice and serve it with your favorite sides.

 

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Quick Tip: Try it with Italian sausage and roasted garlic cloves.
Thanks again to The Pioneer Woman for this no-fuss recipe.