Italian Aged Balsamic Vinegar Meatloaf

Posted by in Recipes on Sep 13, 2012 . .

2Tbsp Olive Cart Italian Oregano or Tuscan Herb Olive Oil
1 Red Pepper (seeded, diced small)
1 Onion (diced small)
2 tsp Garlic (about 3 cloves)
1 lb Ground Beef
2 Eggs
3/4 C Bread crumbs
1 Cup Grated Parmesan Cheese
2 Tbsp Olive Cart  25 Year Aged Balsamic Vinegar
2 Tbsp Chopped Basil Leaves
1 Tbsp Chopped Parsley Leaves
1 tsp Michigan Flaked Sea Salt
1/2 tsp Black Pepper
1 Cup Olive Cart Puttanesca Sauce (or Olive Cart Vodka Pink Peppercorn sauce, but eliminate black pepper above)

Preheat oven to 350 degrees F.

Heat 1 Tbsp of olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.

When peppers and onions are cool, combine all of the remaining ingredients together EXCEPT for the puttanesca sauce. Pack the meat mixture into an oiled loaf pan (if you do not have a loaf pan shape mixture on an oiled oven tray or baking dish). Top with puttanesca making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until and instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest 5 minutes. Slice and serve.

Adapted from The Food Network, Michael Chiarello

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